My mother used to make this sweet for Diwali. After the fireworks, we used to sit around reminiscing and munching this sweet.
1 cup rice flour
1/2 cup besab (chick pea flour)
A pinch of salt
1 table spoon butter
1 cup boiling water
2 cups vegetable oil
2 1/4 cups light brown sugar
1/2 cup water
1 teaspoon crushed elaichi (cardamom)
1 teaspoon ghee (optional)
In a mixing bowl mix rice flour, besab, salt and butter. Add 1 cup boiling water, mix well with a spoon. When the mixture gets cold enough, mix thoroughly with hand to prepare the chakli dough.
Heat 2 cups oil in a frying pan to medium high temperature.
Place 1/8 inch diameter holes disc in the chakli maker, fill it with chakli dough and press the dough in to hot oil. Fry both sides until crisp. Remove from the oil and place chakli on a paper towel to drain any excessive oil. Repeat with the rest of the dough.
Break chaklies into two and half to three-inch pieces and set aside on a paper towel.
In a large sauce pan, mix brown sugar and water. Place the pan on the stove and make sugar syrup on high temperature mixing continuously until the syrup starts to boil and bubble. Place a small drop of the syrup on a small plate to see if it becomes a soft ball. you can also touch it in between your thumb and index finger and stretch. It should form strings. This process should be very quick, Otherwise syrup will become too thick.
Remove the syrup from heat and add ghee, crushed elaichi and chakli pieces. Mix quickly and add the chakli pieces gently, making sure that sugar syrup coats all the pieces and crystallizes.