1 cup gram flour
2 cups sugar
3 cups pure ghee
1 1/2 cup water
Sugar syrup: Dissolve sugar in water and heat it. Keep stirring till you get thread consistency. (When you take syrup in between your fingers it must appear like thread).
As soon as thread like consistency appears, remove from heat and keep aside.
Heat ghee. Take besan and mix it with 3-4 tbsps of ghee (it is like dropping consistency). Put this on heat and then add 3 tbsps of sugar syrup to it. Keep stirring continuously. Then add 3 tbsps of ghee and continue stirring.
Repeat this procedure till you finish all sugar syrup and ghee.
Continue stirring. At one point the texture and colour of the mixture changes. Also you will observe at a certain point the mixture becomes porous and starts leaving the edges of the vessel. This is very important to get the good mysore pak.
Immediately pour this mixture into a greased plate. You may see some excess ghee. But don't remove it immediately.
Then allow this mixture to cool for 15 minutes. Cut into desired shape. Wait till it becomes completely cool. Then preserve it in a container. It can be kept for 15-30 days.