When the sugar solution reaches `one thread*` stage, reduce heat and add the gram flour and ghee slowly and stirring all the time so that the flour does not form lumps (you may need some help in doing this)
5)Continue cooking, in medium flame, stirring continuously.
Ultimately the whole mixture forms into one mass and when you stir, the part that detach from the pan will have sort of small air bubbles on its surface.
Pour into the greased vessel.
After a couple of minutes, cut into diamond shapes.
Leave it for 5 – 10 minutes to set.
* Touch the sugar syrup from spoon with which you are stirring, with one finger. Touch this finger with another finger – if it forms one thread, it is in `one thread` stage. Lots of bubble appear in the solution at this time. Please take care not to overdo it and cross to two thread stage.
:- This recipe should you give you `solid` mysorepak. If you reduce cooking time, you will get the `soft` type of mysore pak. If you overdo it, it will become powdery.