Method:

1. Add a tsp of ghee in a nonstick pan, add besan flour and roast it till a nice aroma comes say for 3-4mins. Then sieve it once such that there are no lumps found. Now in a bowl, add 3/4 cup ghee with roasted besan flour and mix well.
   
2. The ghee besan mixture will be slightly in pouring consistency. Set aside for 15mins.Meanwhile grease a plate with little ghee and set aside. Now in a nonstick pan add sugar and water, in medium flame, bring it to a boil and check for one-string consistency - If you take the sugar syrup between the thumb and the index finger a single string will form thats the correct consistency.
   
3. Now add the besan ghee mixture to the sugar syrup. Now add the remaining 1/4 cup ghee in intervals to avoid drying and mix well. Keep stirring continuously.
   
4. Now keep the flame in low and keep mixing, add little ghee. Can you see in the below pictures it will first stick while scrapping with the laddle.
   
5. At one stage, it will come as a ball without sticking at all. The mixture will not be sticky anymore. At this stage switch off and pour it in the ghee greased plate. Dont need to flatten it, it will spread beautifully by itself. Cut it into squares/diamonds as per your wish while its hot and enjoy your mysore pak.I poured it in a big plate so my slices were thin as I wanted them that way. You can select the plate accordingly. Be very careful in checking the final consistency else your mysore pak will not be soft.
   

My Notes:

• The 2 steps you have to be very careful are:Checking the one string consistency of the sugar syrup and final mysore pak consistency
• Also keep in low flame while stirring
• The color of the mysore pak also depends on the besan flour. The flour we get here is nice deep yellow.