Steps to make Mysore Pak

1. Take 2 cups of besan or gram flour and roast it with a tablespoon of ghee
2. Using a double mesh sieve, sieve the roasted flour and keep aside
3. Take 2 separate vessels and 1 cup of ghee or clarified butter in each
4. Take 1 bowl of ghee and heat it
5. Gradually mix the hot melted ghee into the sieved besan or gram flour, using a wire whisk 
6. The next part is the most important part of this recipe, the sugar syrup or paka 
7. In a thick bottomed pan, add 2 cups of sugar and half a cup of water
8. Keep stirring to incorporate the sugar into the water, this takes around 10 minutes
9. Bring to a boil, you need sugar strands at 1 string consistency. 
10. Roughly around 108-112C in a cooking thermometer
11. Keep stirring and add in the besan and ghee mixture gradually and using a wire whisk,
12. Switch the flame off and add the remainder, to prevent it from splashing 
13. In a second burner keep the 2nd bowl of ghee hot and 1-2 tablespoons each, in intervals
14. Add hot ghee every 30 seconds to a minute when it just starts to bubble, please be careful
15. We did not brown it, since we like it this consistency
16. You need to keep stirring for around 12 minutes, add ghee every 30 seconds to a minute
17. The recipe is a 2 person job, when it starts to come away from the centre you are doing it right and it is going to set
18. Gently transfer it to a a dish that is greased with ghee, keep aside for 10 minutes
19. Mark lines using a non stick spatula if you are using a nonstick dish
20. Portion it according to your preference
21. After half an hour, cut it more deep, before it sets.
22. Give it an hour to set, remove it from the edges carefully and slowly 
23. Invert the dish onto the plate, then take a 2nd plate and invert it to the top side
24. The dish is now ready!
25. Happy Deepavali!