Method:

1. Heat ghee and add 1 tbsp of hot ghee to the besan flour. Mix it and it will look like breadcrumbs now, set aside.
   
2. Add water to sugar and boil it till one string consistency is reached.At this stage sprinkle the besan flour little by little, keep stirring to avoid lumps.In parallel mix oil + ghee and heat it up, keep it ready.
   
3. Keep adding the flour little by little and keep stirring till the flour is well blended with the flour but all this should be done quickly. Pour ghee + oil mixture little by little and keep stirring.Ghee gets absorbed quickly so and it forms a thick mass and forms frothy.
   
4. Then it forms a slightly porous texture leaving out ghee at the sides(even if it does not leave out ghee switch it off once it reaches the texture). Immediately transfer the mixture to the greased plate and pat it well with a spoon or a flat laddle. When it is still warm mark pieces, cool down and store in an airtight container.
   

My Notes:

• Ghee oozes out slightly at the time of marking pieces and it is fully absorbed when cooled down.
• Once the besan flour is added, be very careful and start adding the ghee. It absorbs ghee quickly so dont add it fully add it in portions.
• Also if the final stage is switched off even a minute late then your mysore paks will not be soft.
• Do not omit oil as it gives a soft texture to the mysore pak. But dont add oil more than the mentioned amount.