Melt the ghee in a pan and keep it warm and ready. Grease a square box(or any plate) and keep it ready.

Sieve the chickpea flour well. In a heavy bottomed pan, add the besan and roast it till the raw smell is gone. It will take around 3-5 min. Keep aside in a bowl.

Add 1/2 cup of ghee to the besan along with the cocoa powder. Mix well till there are no lumps.

In the same pan (used to roast the besan), add the sugar along with 3/4 cup of water. Mix well.

Let the sugar mix come to a rolling boil. Add the besan-ghee mix to the sugar and mix well.

Add the rest of the ghee a little at a time mixing well. Cook in a medium low flame.

Mix till the whole thing starts to come together/thickens.That is your cue. Switch off the stove.

Pour the sweet into the greased box and let it cool off.

After about 10-15 min, cut the pieces (draw lines). Do not separate or try to take it out of the box now.

Let it cool completely. Only then take the pieces out and store it in an airtight container. Enjoy!