1. Dry roast the besan a little (until it is warm) and keep aside.
2. Grease a plate with ghee/butter and keep aside.
3. Add about 1 cup of water to the sugar and boil well until all the sugar dissolves.
4. Add half a cup ghee to the sugar syrup and boil further for another 2-3 mins.
5. To this, add the roasted besan and saute well until all the lumps disappear.
6. Add another half cup of gheeand elaichi; Saute further for another 2-3 mins.
7. Repeat until all the ghee is added.
8. It is done when you see honey comb like froth on the surface of the dumpling.
9. Note: Make sure you cook on low flame and saute continuously.
10. Remove the besan from stove and spread on the greased plate; Let it cool down.
11. Cut into desired pieces and store for as long as 2-3 weeks!

Courtesy: http://maneadige.blogspot.com/