Dry roast besan on low flame for 10 to 12 minutes on low heat.
Roast until the besan turns aromatic. Slow roasting is the key too perfect Mysore Pak. Turn off the heat & cool down.
Grease a tin & place a butter paper. Set aside.
Sieve roasted besan to remove from any lumps. To this add 1 tbsp milk powder & mix well.
Now, add ½ cup ghee and mix well without any lumps.
Make sugar syrup. To a pan, add 1 cup sugar and add ¼ cup water.
Stir to dissolve sugar on medium heat.
Boil the sugar syrup until it reaches almost 1 string consistency (string should hold shape but break).
Reduce the heat, add prepared besan ghee mixture.
Stir well until the mixture is combined well in sugar syrup.
The mixture slightly thickens, now add 2 tbsp of ghee (from remaining ½ cup leftover ghee) and mix well (after around 5 minutes).
Mix until the ghee is completely absorbed.
Add more ghee (2 tbsp) in batches and keep mixing.
Repeat adding ghee and mix until the mixture starts to separate from the pan (takes approx. 15 minutes).
Turn off heat & add the last bit of ghee (1 tbsp) & mix for a minute.
Transfer the cooked Besan mixture to a tin lined with butter paper.
Flatten using a spatula and allow to rest for about one hour.
After an hour, unmould the mysore pak, remove the butter paper & cut into desired shape.
Enjoy ghee mysore pak.