Prep all ingredients and keep them handy.

Grease a small rectangular or square pan.

Roast the besan/gram flour over medium heat for 2-3 minutes until a roasted aroma is released.

Remove the roasted besan and keep aside.

In a non-stick pan, add sugar and water.

Bring the water to a boil, ensuring the sugar dissolves completely.

Continue to boil the sugar water until it becomes bubbly and sticky (about 4 minutes).

Check for one-string consistency.

Turn the heat to low.

Add the gram flour into the sugar syrup and stir continuously to combine well without any lumps.

Maintain low heat until the end.

Add ghee little at a time, repeating the addition every 3-4 minutes while stirring.

Ensure you keep stirring the Mysore Pak as you add ghee.

Once the entire mass comes together and looks smooth, add the last portion of ghee and continue to stir until the mixture rises up like froth and a porous texture with eye holes develops.

Remove from the heat.

Pour the Mysore Pak mixture into the greased tray.

Bang the tray lightly to spread the mixture evenly.

Dip a flat spatula with ghee and spread over the Mysore Pak to level it and make it smooth.

Cut the Mysore Pak into rectangle or diamond shapes.

Allow the Mysore Pak to cool down completely.

Gently lift the Mysore Pak pieces out of the pan and serve.

Store in an airtight container for 1 week or in the refrigerator for 2 weeks.