Line a tray with parchment paper and lightly grease it with ghee. Set aside.

️If using stored besan: Dry roast besan on low flame for 2 minutes, stirring continuously to ensure even roasting. I skipped this as I used freshly opened besan flour

️Sift the roasted flour to remove lumps and ensure a smooth texture.

️Add oil to the sieved flour and mix thoroughly. Then add the coffee decoction and mix again until well combined.

️Warm the water and add sugar. Boil until the sugar dissolves and the syrup turns frothy.

️Add the besan-oil-decoction mixture to the syrup. Cook on medium-high flame for about 1.5 minutes.

️Add ghee little by little, stirring continuously. Avoid adding all the ghee at once, as it can affect the texture.

️ Continue cooking and stirring. You’ll notice small bubbles forming. Keep mixing and adding ghee at regular intervals.

️When the mixture starts leaving the sides of the pan and comes together, it’s ready. It will look frothy and bubbly.

️Immediately pour the mixture into the prepared tray. Level it and let it sit undisturbed until the top firms up slightly.

Carefully flip the Mysore Pak. Grease a knife with ghee and cut into desired shapes.

️Let the pieces cool completely. Enjoy your melt-in-the-mouth Filter Kaapi Mysore Pak!