Heat ghee in a heavy-bottomed pan over medium heat. Once the ghee starts melting, add sifted Besan and mix well.
Roast the gram flour on low-medium heat and stir continuously. Once the flour is mixed with ghee, it will absorb all the ghee and will clump at first.
Continue stirring the mixture, and after about 10-12 minutes, the Besan will start to loosen up. Also, it will become lighter and fluffy at this point.
Keep stirring to prevent the mixture from burning and sticking to the pan.
Roast the Besan until it changes color to a golden brown, smells nutty, and becomes like a smooth paste.
The whole process will take about 25-30 minutes. It is essential to roast the Besan properly, and it should not taste raw. At the same time, you should not overdo the roasting; otherwise, the flour will burn.
When the mixture is roasted well and becomes like a smooth paste, turn off the heat and remove the pan.
Continue stirring for about two to three minutes as the pan is still hot and the mixture may burn.
Let the mixture sit aside until cool enough to touch.