Over medium-low heat in a saucepan heat ghee and oil. bring it to boil, then simmer till you prepare Mysore Pak.
Over medium-low heat, firstly, in a nonstick kadai take sugar and water. get to a boil. keep stirring till the sugar attains one string consistency.
Keep the flame on very low and add sieved besan flour little by little.
give a good stir making sure no lumps are formed. I kept the sieve over the Kadai, and added the flour little by a little while stirring. there should be no lumps

Take a ladleful of hot ghee oil and pour over the besan mixture.
continuously stir till oil is absorbed completely.
add another ladleful of hot oil-ghee. sizzles and starts to froth at the top. continuously stir till all the oil is absorbed.
Repeat 4-5 times till the mixture starts to separate from the pan. the oil will start releasing from the sides. the besan mixture will no more absorb oil.
immediately, transfer the mixture to a greased tray of enough depth.

Let it cool to room temperature, and cut into pieces as desired.
After 30 minutes separate the pieces. Enjoy