Grease the plate generously with ghee and set it aside. In the microwave-safe bowl, add the sifted chickpea flour and 1 tsp of ghee. Mix well and microwave for 30 seconds. Take it out and remix it, and microwave for 30 seconds. (1 minute to roast the besan)
Now add the melted ghee and mix it, followed by powdered sugar. It will be thick, but as you microwave it, the mix will loosen up.
Microwave for 45 seconds. Take it out and mix well as you can see the ghee has oozed out well.
Now microwave again for 30 seconds, and as you can, the mixture will bubble up and become frothy. After this, cook this in smaller intervals.
Mix and cook again for 15 seconds. (90 seconds, one and half minutes to cook the mysore pak) Mix it and transfer the mix to the plate greased with ghee. Spread it evenly. Sprinkle some raw sugar on top.. The ghee will be floating on top. But as the mysore pak cools, the mixture will absorb the ghee and be soft and solid. Slice the mysore pak after about 20 minutes. I noticed that the mixture takes a little longer to absorb the vegan ghee than the dairy ghee. I am sure we all will be tempted to drain that ghee. But let it take its time to absorb, and the result will be a soft mysore pak. To speed up the setting process, you can also refrigerate the mysore pak after 20 minutes. Do not keep the hot mysore pak in the fridge.
I have reduced the sugar measure and ghee measure, and this worked out well. You can increase the sugar to 1 cup for more sweetness.
Depending upon the microwave, the timing might vary. Please adjust accordingly.
Don't fret if you cook the mixture a little longer. The mixture will become crumbly and while setting the mysore pak, press it with a spatula or bowl to set. It will be more like the hard/crumbly mysore pak. As long as you don't burn the mysore pak mixture, however you make it, this will be edible. :-)
You can use regular dairy ghee if you are not particular about vegan.