Before starting to make Mysore pak, first take a tray and place parchment paper. Grease it with little ghee and keep aside
Measure and keep all the ingredients ready
Dry roast the besan flour in low flame for 2 minutes; mix well continuously for even roasting
Add 1/2 cup of ghee and mix well and continue roasting in low flame
Keep sautéing and continue cooking
When the raw smell is almost gone add 1/2 cup of ghee and mix well, cook till the raw smell goes off completely
Turn off the stove and transfer the mixture into a vessel
In a heavy-bottomed pan add sugar and water; mix well and cook on low flame
Sugar melts down and starts boiling, keep mixing and cook till you get 1-string consistency
Carefully take a small quantity of syrup between your thumb and index finger, stretch it and it forms a thin string. After attaining this stage add the besan mixture immediately
Continue cooking on low flame, keep mixing so that everything gets mixed well
You can see small bubbles in the mixture, add the remaining ghee little by little, avoid adding ghee at one shot as it will affect Mysore pak texture
Keep mixing and continue cooking. Make sure you mix well and add ghee on a regular interval
At one stage the whole mixture comes together, without sticking to the sides of the pan
The mixture turns frothy and bubbles up, turn off the flame immediately and transfer the flowing mixture into the greased tray
Level the tray and keep it untouched for 20 minutes or till the top portion turns slightly firm
Grease the knife with ghee and carefully flip the Mysore Pak
Cut into the desired shape and it enjoys the melt-in-mouth Mysore pak