Heat a kadai, add 1 cup of besan, and roast it in a medium flame.

Cook until raw smell leaves.

Once done, sieve it nicely in a siever.

In a pan, heat 2 cups of ghee.

Once it becomes warm, turn off the flame.

Add 1 cup of warm ghee to the besan and mix it gently.

In another pan, add 1 1/4 cups of sugar and 1 cup of water and bring it to a boil.

Once it becomes one string consistency, add ghee and besan mixture.

Cook on low flame.

Add remaining ghee little by little.

Cook for 20 to 25 minutes. In between add 3 to 4 ladles of ghee.

Cook for another 20 minutes, once it separates from the pan, turn off the flame.

Pour it in a tray that is greased with ghee or lined with parchment paper.

Cool it for 30 to 40 minutes.

When it's warm, cut it into small pieces.

Mysore Pak is ready to serve.