Chick pea sweet/besan burfi

(Borrowed from another blog....seems like a good recipe)
Ingredients:
Besan flour / Bengal gram flour - 1 1/4 cup (250 gms)
sugar - 2 cups
oil - 1 cup
ghee- 1/4 cup
cardamom - 3 pods (optional)

other items:
Big Non stick pan - 1
vessel to heat oil - 1
Laddle for hot oil - 1
Long handle non stick spoon - 1
vessel for flour - 1
sieve
a plate / a cake mould.

Method:
Measure the besan flour and keep it in a broad vessel.
Heat oil and ghee together to smoky. Take a tbsp of hot oil and pour to the flour.
Mix gently and remove the lumps by using a sieve. This is very important to keep the basan flour in a loose state without any lumps.
Now heat the water and sugar to boil. The consistency should be very thick enough to make soft balls if dropped in cool water.
Add the sieved besan flour little by little and stir continuously till it gets separate from the vessel.
Same time heat the oil to smoky hot and add to the hot mixture little by little.
Add hot oil in three or four intervals. You may see the flour forms a froth / bubble all over and starts to change color .
This is the perfect condition to switch off flame.
Pour it to a plate and let it cool.
Cut in to small squares or diamond shapes.