In a medium sized wok, dry roast the gram flour on a medium flame till fragrant(should take 5 - 10 minutes).
Grease a 9x9 pan using ½ teaspoon ghee.
Melt 1 ½ cups of ghee and set it aside.
In a deep vessel bring the sugar and water to a boil on medium heat until you achieve one string consistency (see note above)
Add the gram flour spoonful's at a time to the sugar syrup. Stir well until fully mixed. Make sure to keep stirring to prevent the mixture from sticking to the sides and getting burnt.
Repeat the same process with ghee adding spoonfuls at a time. Don’t forget to stir. (Note the mixture tends to get frothy as you add ghee – that’s expected)
Keep stirring till the mixture begins to leave the sides.
Turn off the heat and pour the mixture on the greased pan.
Add the remaining half teaspoon ghee to the mixture and use the back of a spoon to spread the ghee and even out the mixture.
Let it cool (around 10 minutes) and cut into squares.