Heat a pan and add besan to it. Roast the besan on low flame for 7-8 minutes until it achieves a light brown color.
1 cup Besan (gram flour)
In a separate pan, heat ghee. Mix half of the melted ghee with the roasted besan in a bowl, ensuring there are no lumps. Keep the other half aside.
1 cup Ghee (clarified butter)
In another pan, combine sugar and water to create a sugar syrup. Cook until it reaches a one-string consistency.
1 1/4 cup Sugar, 1/2 cup Water
Gradually add the ghee-besan mixture to the sugar syrup, stirring continuously to prevent lumps from forming.
Add the remaining melted ghee at intervals. Keep stirring the mixture. Continue cooking until the mixture thickens.
Once the mixture achieves a thick consistency, transfer it to a greased tray or plate. Spread it evenly and allow it to cool for a few hours.
After it has cooled and solidified, cut the Mysore Pak into pieces. Your delightful Ghee Mysore Pak is ready to be served!
