Fry the besan in ghee on low flame for about 30 minutes till it gets brown and the ghee separates.
Dissolve the sugar, gulab jal into the water over low heat and bring it to a boil until it is thick enough to form strings.
Add this syrup to the besan and mix well.
Grease a plate and pour the mixture in it.
Let it cool a little bit and cut it into square or diamond shape.
Store in airtight container.
