The festive season calls for something sweet, so what could be better than Mysore Pak? Follow these simple steps to make your special occasions even more special.

Instructions:

Grease a square or rectangular tray with ghee or line it with parchment paper. Set aside.

Heat 2 tablespoons of ghee in a heavy-bottomed pan over medium heat.

Add the besan and roast, stirring continuously, until it turns golden brown and emits a nutty aroma. Be careful not to burn it. Remove from heat and set aside.

In a separate pan, combine the sugar and water. Heat over medium flame, stirring occasionally, until the sugar completely dissolves and reaches a single-thread consistency (you can test this by dropping a small amount of syrup into a glass of water; it should form a soft ball).

Gradually add the roasted besan to the sugar syrup, stirring continuously to avoid lumps.

Add the remaining ghee slowly while continuing to stir. The mixture will start to thicken and bubble.

Continue to cook the mixture on low heat, stirring constantly. It will begin to pull away from the sides of the pan and become a thick, fudgy consistency. This may take around 10-15 minutes.

If using cardamom powder, add it to the mixture and mix well.

Pour the mixture into the prepared tray and spread it evenly with a spatula.

Garnish with cashew nuts if desired. Allow it to cool and set for about 30 minutes to 1 hour.

Once set, cut into squares or diamond shapes. Serve and enjoy!