Heat 1 cup (8 oz) of the extra ghee in a heavy saucepan.
Add the sifted besan flour, and stir thoroughly. Set aside.
Now heat the sugar on low heat, adding just enough water to cover the sugar, and make a syrup of one thread consistency.
Meanwhile, heat the remaining 1 cup ghee.
Add the besan flour/ghee mixture to the sugar syrup.
Keep stirring on low heat and remove any lumps.
Gradually add the remaining heated ghee.
Keep stirring until the ghee separates and floats on top.
When the mixture froths up, pour quickly into the greased pan. Shake the pan gently to spread the Mysore Pak.
If there is too much ghee at the sides or top, then invert the pan after 20 to 30 minutes, so that the excess ghee is removed. Otherwise, let the Mysore Pak cool down completely before inverting the pan on a chopping board or tray or plate.
Cut into pieces with a sharp, greased knife.
Serve and store remaining in an airtight container.