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.