Add 3 tbl.sp. of water to the sugar and prepare a syrup.
Meanwhile, in another burner, heat ghee in a pan.
When the syrup is thick (Pearl- like consistency, i.e., drop a little of the syrup in a grease plate and roll it between the forefinger and thumb. If it can be rolled, the syrup is thick and it is called pearl-like consistency.)
Sprinkle a tbl.sp. of flour and add a tbl.sp. of hot ghee at a time and stir continuously to avoid lumps.
Add the remaining flour and ghee little by little.
Don't stop stirring. Keep a greased plate ready.
When the mysore pak froths up, pour it on a greased plate.
Shake well the plate gently so that the mysore pak will spread evenly.
When it is half cooled, cut it with a greased knife into required size and shape.
