1. Sieve the flour to remove lumps. 2. Grease the tray/plate (in which you will finally transfer the mysore pak) with ghee or oil. 3. Heat the ghee and sunflower oil together in a vessel till it is very hot.(Oil gives a soft consistency to the mysore pak) 4. Keep a small bowl/cup with water near the cooking stove. 5. Mix the water and sugar in a heavy kadai and place on fire. When the sugar is dissolved strain through a fine filter to remove dust particles. 6. Pour the sugar syrup back into the kadai and place again on low fire. Keep stirring till you reach soft ball consistency. To check the consistency, just drop a bit of the sugar syrup in the bowl/cup of water that you have near the stove. The syrup should instantly settle at the bottom as a round lump inside the water. This is the soft ball consistency (It will approx take 10 minutes to reach soft ball consistency). 7. Now drop the gram flour little by little into the syrup, stirring constantly (to avoid forming lumps). 8. Once all the gram flour has blended with the syrup, pour the hot ghee-oil little by little, stirring constantly. All the ghee-oil will get absorbed. 9. Continue to stir and within few minutes the mixture will get frothy and leave out ghee. 10. At this stage remove from fire and transfer into the greased tray/plate and pat it even. 11. After about 3-4 minutes, cut into pieces in the tray. Allow to cool and then remove the pieces to store in a jar. NOTE: 1. All cooking is to be done on low fire and it approx takes 40 minutes cooking time to complete the mysore pak. 2. Use the same size cup to measure all ingredients. 3. With a 300ml size measuring cup, you will get around 45 pieces of medium sized mysore pak.

Using only ghee may make the mysore pak flaky or hard. To avoid this add oil to the ghee. Use sunflower oil.