Take 1 cup of sugar and 1 cup of water in a deep bottomed pan, allow to simmer till a thick syrup, of about a 2 string consistency, is formed. Sprinkle the green cardamom powder over the syrup, give it a hearty mix. Let the syrup rest over the hot burner.

Take the besan in a bowl. Add water slowly to the besan to make a thick batter (little thicker, I would say, than your regular cake batter). (I used about 1/2cup water for 2cups of besan) Whip the besan vigorously for 5 odd minutes to ensure there are no lumps. Keep aside, 10 minutes or so.

Take 6-7 cups of water in a wide mouthed bowl.

The recipe calls for frying only in ghee, I have taken the liberty to add half a cup of ghee to my frying oil.

When the oil-ghee mixture is hot , take the perforated ladle, hold it carefully above your fry pan, give the batter one last hearty stir, take a ladleful of the batter and pour it over the ladle. Gently press with the other ladle, while moving in a circle. Droplets of the besan batter shall fall into the oil, rapidly forming long bhujiya (jhuri bhaja) like structures (As shown in the picture in recipe not). (If the batter is too thin, it shall form round shaped boondis. You have to add little a more besan to get the consistency right)

Fry the bhujiyas till they catch a tinge of light golden. Take out from the oil with another perforated ladle and immediately drop into the water you have kept aside in the big bowl. Just 10 secs or so. Take out of water and keep on a plate.

Repeat the process for the remaining batter.

Reheat the syrup if it’s gone cold. Add the fried bhujiyas to the warm syrup, mix well. Add the chopped nuts and grated khoya. Give another hearty mix.

Grease your palm now with a little ghee, carefully make medium sized laddus of the mixture when it is still hot. The texture of the laddus shall be soft and moist.

Keep over a greased plate, allow them to rest 3-4 hours before serving.