Heat a pan with sugar and water just to immerse the sugar (1/2 cup). Continue boiling in medium flame until it reaches one string consistency.
Add grated coconut, mix well. Add besan in sprinkled way and stir briskly without any lumps.
After stirring for a minute, start adding ghee little by little and mix until it absorbs. Then add next batch, until you finish all the ghee.
At one stage, the mixture will froth in sides, then from bottom. And lastly the whole mixture turns pale, fully frothy.
Keep a tray ready, greased with ghee, lined with butter paper (optional). Pour the mixture and keep aside for setting. When the top dries, and feels warm enough to handle, invert and tap gently.
Using a sharp mighty knife, cut into desired shapes. I cut into squares.