Soan Papdi

Melt the ghee in a pan. Stir in the chickpea flour and plain flour and fry over a medium heat until golden brown, stirring all the time. Remove from the heat and stir occasionally.

Meanwhile place the sugar and grape sugar in a pan with 7 tablespoons water and bring to the boil over a medium heat, stirring continuously. Boil down to a golden-brown thick syrup; stop stirring.

Pour the syrup into a pan and as soon as it is firm, press it into a circle using a spatula. Make a hole in the centre and carefully pull the sides apart (best using gloved hands). Twist the sugar circle to form an '8'. Fold one circles on top of the other and repeat the process twice more. Now pour the still warm flour and butter mixture into the centre. Keep repeating the process of stretching the circle and folding it together until all of the flour mixture is mixed into the sugar skein.

Now repeat the process in the air until the sugar threads are so thin that they split apart by themselves. Pluck the sugar threads apart. The mixture should have the consistency of candyfloss. Place in a square tin and press down lightly. Let rest for approx. 1 hour.