Sieve the besan (gram flour) using a fine mesh sieve to ensure no lumps are formed. Keep aside for later.
On the stovetop, keep your wok and saucepan on adjacent stoves.
Add the sugar and water to the wok, and heat it on medium to high heat, stirring occasionally with a spatula. Stir ocassionally until the syrup has thickened and reduced. Sugar will start to crystalize and stick to the sides. Check for 1- string consistency (see notes), and lower the heat.
In the saucepan, add the ghee and oil and keep it on a medium heat. The saucepan should remain on heat as we continue with the rest of the steps.
Add the sieved gram flour to the sugar syrup, slowly. Use a whisk to combine the sugar syrup with the gram flour. The gram flour will absorb all the sugar syrup in a couple of minutes.
Once the gram flour mixture looks like a smooth runny paste, scoop out a little of the ghee+oil mixture and add it to the gram flour mixture in the wok.
Immediately whisk the hot ghee + oil and combine it into the gram-flour -sugar syrup mixture. The mixture will absorb the fat and turns smooth.
Continue adding the ghee-oil mixture to the wok in 4-5 increments, and follow the same steps as above.
After 18-20 minutes of mixing, the mixture should become a thick mass and start to separate from the sides of the wok.
Add once last ladle of ghee+oil and as soon as the mixture starts to bubble and froth, take the wok off the heat and turn it out into the prepared baking tin.
Keep the tin at room temperature to cool for 1-2 hours.
Once the Mysore Pak is cooled down and feels firm to touch, it is ready to be cut. Use a sharp knife to cut out squares of Mysore Pak.