firstly, in a large heavy bottomed / non stick kadai take sugar and water
get to a boil
keep boiling and stirring till the sugar attains one string consistency
furthermore, keep the flame on very low and add sieved gram flour little by little
give a good stir making sure no lumps are formed
further add more besan and continue stirring
add approximately in 3-4 batches
adding in batches and continuously stirring avoids from forming lumps
now take a ladleful of hot ghee-oil and pour over the besan mixture
further,continuously stir till oil is absorbed completely
furthermore, add another ladleful of hot oil-ghee
sizzles and starts to froth at the top
keep continuously stirring till all the oil is absorbed
further, keep repeating 4-5 times till the mixture starts to separate from pan
and also the oil will start releasing from sides
no more the besan mixture will absorb oil
immediately, transfer the mixture to greased tray of enough depth
this helps to continue cooking and get golden brown colour in between
further, after 5 minutes cut into pieces as desired
after 30 minutes separate the pieces
finally, serve perfect taste and textured mysore pak