Slightly dry roast the cashew nuts to make them crisp
After cooling these nuts, blend them into a medium fine powder
Roast the besan or chickpea flour with 2 tbsp of ghee. Keep stirring the flour while heating, and break any lumps, if formed
In a deep pan, add the sugar and water and allow it to form a slightly stringy syrup.
Add the cashew paste and besan mix into the syrup while stirring continuously
Add a pinch of cardamom powder for flavor
Keep adding the ghee in spoonfuls while mixing the ingredients.
In a few minutes the mixture will form into a thickening lump
Pour this mix into a pan coated with ghee or parchment paper
With a sharp knife, make markings on this mix, forming square bits
Let the mix cool. Once cooled, cut the Mysore Pak squares on the previously made cuts.
