Sieve the flour and besan into a bowl.
Rub ghee into the flour with fingertips.
Bind with water.
Knead well until dough is smooth.
Cover and chill for fifteen minutes.
Mix all filling ingredients together.
For the syrup:
Dissolve the sugar in the water. Boil for five minutes.
Stir in saffron and liquid.
Roll out dough into flat discs about 4" in diameter.
Place a tsp if filling in the centre.
Seal the dough.
Fry kachoris over a slow flame in hot oil.
When golden, drain.
Break the top of the kachories and pour in 1 tbsp saffron syrup before serving.