|Written by Yorky|
Melt the ghee over a medium heat and add the besan. Reduce the heat to low and fry the besan for 12 to 15 minutes stirring continuously.
Add the remaining ingredients, mix thoroughly and remove from the heat.
Allow the mixture to cool completely and then form into balls, about 50 mm diameter.
Store in an airtight container for up to 4 weeks.