Besan (Gram flour) : 1 cup
Sugar : 2 cups
Ghee : 3 cups
Melt the ghee and add enough to the Besan to make a flowy paste. Keep stirring till the flour has no lumps. Keep it aside.
Put the sugar in a thick bottom pan and pour 1/4th cup water and keep stirring till the sugar dissolves in the water. Once the sugar is completely dissolved, pour the besan mixture and keep stirring. After approximately 10 minutes, we can see that the mixture starts leaving the pan. Slowly add the ghee to the mixture while still stirring. As you keep adding ghee in small quantity, at one point one can see that the mix starts bubbling and looking very light when stirred. The Mysore pak is all set to be put in a greased tray when there are tiny bubbles on the top of the mixture and when it turns very light and porous.
Once it is cooled, it is ready to be cut with a greased knife into Once it is cooled it is ready to be cut with a greased knife into diamonds and it is an unique taste to devour when piping hot.