There is no such thing as less ghee when it comes to Mysore Pak. A lusciously rich, delightful piece melts in your mouth and is star of every feast.
One cup gram flour (besan)
One cup ghee
One cup vanaspati (heated)
3 cups sugar
Place water and jaggery in a shallow heavy bottomed pan and keep to boil. When it becomes a thin syrup, add the Vanaspati and keep stirring well taking care to see that the gram flour does not form lumps.
Keep adding the ghee and Vanaspati alternatively little by little and stir well until the mixture begins to leave the sides of the pan. Remove from the flame.
Spread the mixture immediately into a shallow greased plate while hot and cut into the desired shape.
If it remains in the pan, it might get over-cooked. When it cools, cut into rectangular pieces and take out.
The Mysore Pak will be tastier if you use only ghee instead of a mixture of ghee and Vanaspati.