Mysore Pak

Sift the besan to remove any lumps. Grease a flat tray or thali generously with ghee and set aside.

Heat 100 ml of ghee in a heavy-bottomed pan over medium heat. Add the sifted besan and roast, stirring continuously, for 8–10 minutes until it turns light golden and releases a nutty aroma. Remove from heat and set aside.

In a separate heavy-bottomed pan, combine sugar and water. Bring to a boil, stirring to dissolve the sugar. Cook the syrup to a one-string consistency (when a drop of syrup between your fingers forms a single thread when pulled apart).

Reduce heat to medium-low. Add the roasted besan to the sugar syrup all at once and stir vigorously to combine without lumps.

Begin adding the remaining ghee, a few tablespoons at a time, stirring continuously. The mixture will bubble and foam as the ghee is absorbed.

Continue adding ghee and stirring. The mixture will gradually leave the sides of the pan and the ghee will start to separate slightly — this is the correct stage.

Add cardamom powder and stir quickly.

Immediately pour the mixture onto the greased tray. Do not spread with a spatula — tilt the tray gently to let it spread naturally to about 2 cm thickness.

Allow to cool at room temperature for 20–25 minutes. Do not refrigerate — it should set at room temperature.

Once set, cut into squares or diamond shapes with a sharp knife.