Mysore Pak

Melt ghee and add besan, mix thoroughly to make sure no lumps are formed. Keep it aside.

Heat water in a heavy bottomed vessel and add sugar.

Boil nicely, stirring continuously to a one string consistency (Test this by putting some of the mixture between your thumb and index finger and see if it pulls apart as a string).

Start checking the consistency in a cup of water as soon as the sugar syrup becomes frothy. Keep the stove in sight and check every minute.

After the sugar syrup reaches the one string consistency immediately pour in the besan mixture gradually and mix well.

Meanwhile grease a plate with enough ghee and set aside.

As you keep stirring, the mixture will fluff up and start leaving the sides of the pan.

Now, remove from fire and pour the mixture on to the greased plate. 

Sprinkle some sugar on top of the hot mixture.

After 5 minutes cut into pieces using a greased knife. Let it cool completely.

Do not disturb the pieces yet.

When the pieces are completely cool, cut again on the cuts made previously. As you cut them move the pieces slightly away from their place using the knife. (This will make it easier to remove the pieces from the plate without ruining the shape) Store in a closed container.