Measure the kadalai maavu / besan into a bowl. This step ensures that there are no lumps in the Mysore Pak and the besan incorporates easily into the sugar syrup.
Grease a metal pan with ghee and keep it ready. Make sure that the pan is slightly tall as when we pour the Mysore Pak, it will be very foamy and bubbling. I used a 8 x 5 loaf pan.
In a sauce pan, heat the nei / ghee until it is melted. Now lower the flame and simmer the ghee. The ghee should be very hot but not smoking. So adjust the temperature in such a way that the ghee is constantly hot. We will be pouring hot ghee into the besan mixture to make the Mysore Pak.
In a wide pan, add the sugar along with ½ cup of water. Heat the sugar mixture until the sugar melts and starts to boil. Keep stirring the sugar mixture until we reach the one string consistency. This happens quite quickly, so keep an constant eye on the syrup and keep stirring.
Once the sugar syrup reaches, one string consistency, add the sifted besan in batches and mix well using a whisk. The whisk helps in making the mixture smooth without forming any lumps.
Once all the besan is added and the mixture starts bubbling, start adding ladle full of hot ghee into the mixture and stir it to incorporate. Place the ghee and the besan mixture in adjacent flames, so it is easy to pour and mix. Keep mixing the mixture with one hand. You will notice that the ghee will be absorbed by the besan mixture right away.
At this stage, add another ladle full of ghee and mix. Keep adding ghee and mixing until almost all the ghee is done and the mixture starts leaving the sides of the pan and begins to thicken and bubble up.
Once the mixture is very foamy and bubbling, pour it right away into the prepared pan. Identifying this end stage comes with practice and do not be disheartened if it is not the right consistency the first time. Took out early, the Mysore Pak will be on the chewier side. If taken out later, the Mysore Pak will be crumbly, but the flavor will not be compromised. If you have to make a mistake, I would say, remove it later than earlier as it will still be edible then.
Do not disturb the pan and let the Mysore Pak cook down for about 15 - 20 minutes. When it is still a little warm, using a sharp knife, make markings to slice the Mysore Pak.
Once it is completely cooled down, cut the pieces out and enjoy.