Use a heavy bottom largish and deep pan. This ensures that cooking is at constant heat without the food sticking to the pan. I use the pan of my pressure cooker.

Dissolve the sugar in 1/2 cup of water. Bring to a boil and cook till it reaches a one-string syrup consistency. Take the pan off the heat and add the chickpea flour. Mix well till blended. It will initially form lumps but with some whisking they will disappear to become a smooth mixture.

Meanwhile melt the ghee in another pan and keep warm. Keep the pan with the sugar syrup-chickpea flour mixture back on low to medium heat and stir regularly or else the mixture will stick to the pan. Adjust the heat as required. When the mixture starts thickening, pour a ladleful of melted ghee.

Keep stirring carefully till ghee is absorbed. Add all the ghee this way, a ladle at a time, stirring all the while. Once all the ghee is absorbed the mixture will start leaving the sides of the pan to form a cohesive mass. Pour it into a greased tray or thali, about 10”x7” in size.

Tilt the tray to allow the mixture to spread uniformly. Use the back of a greased spoon to smoothen the top without pressing down. You have to work quickly or the Mysorepak will set and look unattractive. Mark into smallish squares (about 1.5 inch square) or diamond shapes with a sharp greased knife, while the mixture is still warm. Let it cool completely. Cut the Mysorepak along the scored lines. Store in an airtight container. This will keep for a week.