Mysore Pak

Ingredients:

Senaga pindi (Gram flour/Besan) - 1/2 cup

Sugar - 1 1/2 cup

Ghee - 1 cup (I used only half cup)

Procedure:

1. In a mixing bowl, add besan, 2 tbsp of oil and mix well until all the oil absorbs in to flour. Now sieve besan to get fine flour without any lumps.
2. Take a wide cooking vessel, add sugar, little water (say half cup) and stir well. 
3. Once the sugar syrup reaches one thread consistency, add besan with continuous stirring. Meanwhile on other flame heat ghee. Ghee should be hot, so let it be in very low flame until used.
4. Now add ghee little by little (almost 2-3 tbsp at a time) in to besan mixture with continuous stirring. You will observe continuous bubbling while stirring.
5. Continue the process until all the ghee is used. The entire process has to be done in medium flame only.
6. After sometime, the mixture turns to pale yellow, thickens and you will notice that the bubbling comes to an end.
7. This is the time where you should act quickly. So, immediately transfer the mixture in to greased tray and level it (all this has to be done in very few seconds).
8. After some time, when it slightly cools down, cut it with a knife in to pieces of desired shape and size.