Step 1: Roast the Gram Flour

In a pan over low heat, add 250g of gram flour. Dry roast it, stirring continuously, until it becomes slightly aromatic.

Step 2: Sift the Flour

Transfer the roasted gram flour to a fine-mesh sieve. Sift it thoroughly to remove any lumps and to aerate the flour for a smoother texture.

Step 3: Prepare the Batter

In a mixing bowl, combine the sifted gram flour and 25g of milk powder (or maida). Gradually pour in 250ml of sunflower oil while whisking continuously to form a smooth, lump-free batter.

Step 4: Prepare Ghee-Oil Mixture

In a separate jug, combine 250ml of melted ghee and 250ml of sunflower oil. Mix them together and set aside.

Step 5: Make the Sugar Syrup

In a heavy-bottomed pot or kadai, add 750g of sugar and 250ml of water. Place it on medium flame and stir until the sugar dissolves completely.

Step 6: Achieve One-String Consistency

Continue to boil the sugar syrup until it reaches a one-string consistency. You can check this by taking a small drop between your thumb and forefinger; a single thread should form when you pull them apart.

Step 7: Combine Batter and Syrup

Pour the gram flour batter into the hot sugar syrup. Immediately start mixing continuously to ensure the batter is smooth, glossy, and well-combined without any lumps.

Step 8: Incorporate Ghee and Oil

Begin to add the ghee-oil mixture in stages, pouring it in a thin stream while stirring the batter continuously. Allow the batter to absorb the liquid before adding the next batch. Reserve about 1-2 tablespoons of the ghee mixture for later.

Step 9: Cook to Final Consistency

Continue cooking the mixture on medium-low heat for a total of 10-12 minutes. The mixture will become thick, bubbly, and will start to leave the sides of the pan. Once this stage is reached, turn off the heat.

Step 10: Final Stir and Check

After turning off the heat, keep stirring for an additional minute. The final consistency should be light and flow like thick lava, not too runny or stiff. Test by taking a small amount; it should form a soft ball that doesn't stick to your fingers.

Step 11: Set the Mysore Pak

Immediately pour the hot mixture into an 8x8 inch square pan that has been lined with parchment paper at the bottom. Pour the reserved 1 tablespoon of ghee mixture over the top and spread it evenly with a spatula.

Step 12: Rest and Cut

Allow the Mysore Pak to rest and cool down completely for about 4 hours. Once fully set, invert the pan onto a cutting board, peel off the parchment paper, and cut it into your desired shapes and sizes.

• Sifting the roasted gram flour is crucial to remove lumps and aerate it for a smooth texture.

• Continuously stir the mixture after adding the gram flour to the sugar syrup to prevent lumps and burning.

• Add the ghee and oil mixture in stages, allowing the batter to absorb it completely before adding more.

• The final consistency should be light, like thick lava—not too runny and not too stiff. It should form a soft ball that doesn't stick to your fingers.

• Work quickly once the mixture is ready, as it sets fast.

• Maida (all-purpose flour) can be used as a substitute for milk powder.