Heat a pan to medium heat and dry roast the besan for upto 5 minutes. This releases amazing nutty flavors from the chickpea flour and adds immensely to the overall flavor.
1 cup Besan (Gram Flour)
Take the roasted besan out onto a plate.
Add sugar and water to the same pan and wait until all the sugar melts.
1 cup Sugar, 1/4 cup Water
When sugar syrup starts to bubble, add half the amount of melted vegan butter / vegan ghee into it and mix well.
1 cup Melted, Unsalted Butter
Sieve the roasted besan into the sugar syrup while mixing continuously. You will need an extra person to accomplish this well.
Keep the pan on medium heat and keep folding the besan mixture onto itself continuously. Sprinkle cardamon
In 5-10 minutes, the mixture will start coming together and become viscous. If you take a little bit into your hand, you should be able to mold it into a ball.
At this point turn off the stove. Place parchment paper on a plate or grease any container, transfer the mixture onto it.
Adjust the mixture so it is evenly distributed. And leave it to rest at room temperature.
Once the mixure solidifies and is luke warm to touch, use a knife to cut it into squares.
Enjoy this Mysore Pak immediately or wait for it to cool down. You can store it in a cool dark place at room temperature and it will last for upto 2 weeks.