In a saucepan, combine sugar and water. Heat the mixture over medium heat until the sugar dissolves completely. Continue to simmer the syrup until it reaches a one-string consistency.
In a separate heavy-bottomed pan, dry roast the gram flour on low heat. Stir continuously to ensure even roasting. Roast until the gram flour emits a nutty aroma and turns golden brown.
Once the Mysore Pak has cooled and solidified, cut it into desired shapes (typically diamond or square). Serve and enjoy this delectable Indian street food sweet.
Transfer the ghee and gram flour mixture to a larger pan. Cook it on low heat while continuously stirring. As the mixture cooks, it will thicken and start to leave the sides of the pan.
Once the mixture has thickened, add a pinch of cardamom powder for flavour. Gradually pour in the sugar syrup while stirring continuously. Be cautious as the mixture will bubble and splutter.
Once the mixture has thickened, add a pinch of cardamom powder for flavour. Gradually pour in the sugar syrup while stirring continuously. Be cautious as the mixture will bubble and splutter.
Grease a square or rectangular pan with ghee. Pour the hot Mysore Pak mixture into the pan and spread it evenly. Sprinkle chopped nuts over the Mysore Pak while it is still warm. Allow it to cool and set completely for a few hours.