Mysorepak

Mysorepak (SKS Mysurpa) - famous south indian sweet - melts in your mouth. Each time I felt like having this sweet, I used to buy it at a particular sweet stall in my childhood and not anymore (cause we can make it at home now :)). This is a signature dish of my mother-in-law. She has been making it for years at home. Ingredients:
Besan - 1 cup
Sugar - 2 1/2 cups
Ghee - 2 1/2 cups

Method:
1. Grease the plate with little ghee and keep it aside.
2. Sift the gram flour in a fine seive and dry roast in a pan for 2-3 minutes.
3. One side, heat ghee and keep it.
4. Other side, in a heavy bottomed vessel, heat sugar, water (add water to just cover sugar) until sugar dissolves completely.
5. Add besan little by little and stir continuously so that no lumps are formed.
6. When besan starts to boil, simmer the flame, add ghee little by little (say in 4-5 batches) and stir continuously.
7. After adding ghee fully, continue stirring until the mixture thickens and forms one huge lump without sticking to the sides of the pan.
8. Now, the mixture will start turning slightly porous, light golden in colour, remove from fire and quickly pour it on a greased plate.
9. Press with spatula evenly and cut into rectangles or any desired shape when hot.

PS:
1. Use ghee only.
2. If concerned, can reduce 1/2 cup of ghee (and use only 2 cups of ghee).