Mysore pak..

Kadalai mavu - 1 cup
Sugar - 2 cups
Ghee - 1 to 1 1/2 cups
Elachi(elakka powder) pinch

In the pan; add sugar and 1 cup water and bring to a boil. Stir the sugar in water until it dissolves, and allow it to come to boil. Turn the heat to low and simmer until you get a one string consistency.. it should feel sticky between your fingers Once it attains a stringy consistency add n d gram flour and continue to stir until well combined. Turn d heat to low and keep stirring continuously until it becomes a smooth consistency and continue to stir. Add hot ghee(in another stove keep boiling the ghee helps a lot to get soft one)little at a time and repeat the addition of ghee after 3-4 minutes of stirring. Once the entire mass comes together and looks smooth, add the last portion of ghee and continue to stir till the whole masses rises up like froth. Once it comes to this consistency, remove from the heat and pour the gram flour mysore pak mixture into a greased tray avalatan.. Hope I explained correctly