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Take a pan and add ½ cup water in it and add 1 ½ cup sugar in it also for making sugar syrup for the Mysore pak.
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Cook it till the sugar dissolves completely and mix it well properly and check the consistency of sugar syrup as it should be thick.
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Once the sugar syrup is prepared, transfer it to the deep bottom wok and stir it nicely and remove it from the stove.
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On the other hand, add 1 cup of clarified butter(ghee)/ oil in a deep vessel and heat It for 2 min on low flame.
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After that let the sugar syrup warm on the other stove on low flame and meanwhile add the sugar syrup on low flame again and let both the things cook slowly.
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Add the gram flour to the sugar syrup vessel and stir it vigorously and let it cook for 4-5 minutes till the consistency becomes thick.
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When the gram flour is added to the sugar syrup, check that there are no lumps of gram flour and the flame of the gas will always be on low flame.
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Add one big spoon of clarified butter(ghee)/ oil in the mixture and mix it well till the oil dissolves properly and mix it continuously and repeat this again 4-5 times.
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The thing to be noted is the color of the mixture now while mixing is very light and airy, so remove it from the heat and add the last 1 big spoon of clarified butter in it and stir it continuously.
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Transfer all the mixture to the square tin box very quickly and do not press the mixture and let it cool down for 5 minutes.
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After 5 minutes take a knife and cut it in a rectangular shape or any shape in which you want your Mysore pak to be.
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We can also use butter paper before transferring the mixture to the square tin as it becomes very easy to de-mold it.
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Sweet, mouthwatering Mysore pak is ready to serve.
