Grease tray with ghee and keep it ready before you begin.

Sieve the gram flour and keep it ready. In a heavy bottom wok add sugar and water, dissolove sugar in water and let it cook in medium flame.

As the sugar syrup cooks, it bubbles up. Keep stirring this mixture and check the consistency. Swipe the back of ladle with your finger and find out if it forms a string between thumb and index finger. If not continue cooking and checking.

When the sugar syrup reaches one string consistency, slowly add sieved gram flour. Stir, stir and stir to break lumps. Thin batter of gram flour with sugar would be formed now.

Meanwhile, take ghee in a vessel and heat it up in another stove. Include a ladle full of hot ghee in to gram flour mixture which is still cooking. The mixture froths and bubbles.

Continue the process of adding ghee and stirring. The mixture froths everytime and finally it becomes porous lump. Ghee starts separating at this stage.

Without wasting a minute, transfer the mixture in to ghee greased tray. After 5 to 10 minutes, using sharp knife, mark pieces of mysore pak. You can separate the pieces as it cools down.

Traditional mysore pak with porous texture is ready to distribute on Diwali.

Don't compromise with sugar and ghee quantity as it leads to burfi and not mysore pak.

Sugar syrup consistency is very very important, if you miss it mysore pak turns very soft like burfi.

Quality of sugar also plays vital role. Ensure the sugar gets dissolved in water first and then start cooking it. Some sugar doesn't get dissolved easily and you go wrong in deciding the one string consistency.

As you add the gram flour to syrup, it may have lumps in it. Don't worry, stir constantly to break lumps.

Ghee should be hot enough while adding to the gram flour mixture. So it's wise to keep ghee for warming up when you start cooking sugar. Do not turn it off and let it be in simmer till you finish.

It's the 30 seconds crucial time when you need to transfer the gram flour mixture to tray. If you miss that, whole mixture crumbles and it never holds shape.

A 2" depth tray is recommended for this sweet. Because when the mixture is poured in to tray, the middle portion continues to cook and it will turn to darker shade. Top and bottom portion remains in same orange shade.