Patisha

Combine Sugar and Water in a heavy-bottomed pan. Heat on medium flame, stirring until the Sugar completely dissolves.

Continue boiling the sugar syrup without stirring until it reaches a two-string consistency. To check, take a drop between your thumb and forefinger; when pulled apart, it should form two distinct strings. Remove from heat and keep the syrup warm.

In a separate large, heavy-bottomed kadai or pan, heat Ghee over medium-low heat.