Take sugar, water in a sauce pan. Cook till it gets golden and caramlized. Now pour this into the square pan.
Take milk in the same sauce pan, add sugar and bring it to a boil. Add in sooji and cook for 2 to 3 mins.
Now add ghee and mix well. Set aside for 5 mins.
Now take eggs, vanilla in a bowl and mix well.
Pour egg mix into the sooji mix and whisk well.
Pour this sooji mix into the caramel.
Take a kadai. Place a small plate in the bottom. Fill water half way through the pan.
Now place the pan into the kadai. Cover and steam for 20 to 30 mins on medium flame.
Insert a knife to see whether the pudding is cooked.
Now pop this in fridge and leave to set for 2 hours.
Now unmould and slice.
Serve.
Video
Notes
1)Dont add too much sooji. 2)Add more vanilla extract to reduce the egg smell. 3)Add egg mix when the sooji has cooled a bit, else it will scramble. 4)Cool it completely for 3 to 4 hours before unmoulding. 5)Store in fridge for 4 to 5 days.