Sift the besan two to three times to remove any lumps and aerate it before cooking.

Melt the ghee in a separate pan and keep it warm on low heat, ready to ladle in gradually.

In a heavy kadai, combine the sugar and water and boil until the syrup reaches a one-string consistency.

Lower the heat and add the sifted besan to the syrup in batches, whisking briskly to keep the mixture smooth and lump-free.

Cook the besan mixture over medium-low heat, stirring constantly, and pour in the first ladle of warm ghee once it starts to bubble and loosen.

Keep adding the warm ghee one ladle at a time, letting each addition absorb and the mixture bubble up before pouring the next, until it turns frothy, light, and porous.

Stir in the cardamom powder and mix through for a few seconds to distribute the aroma evenly.

Working quickly, pour the frothy mixture into a greased tray and spread it evenly with the back of a spoon before it begins to set.

While the mixture is still warm and just set, score it into square or diamond pieces with a greased knife.

Let the mysore pak cool completely at room temperature until fully set and firm before separating the pieces.