This is a simple way of making mysore paak, a very popular south indian sweet First off you take six measures of plain sugar and grind it to a fine powder in a dry grinder ( icing sugar wont do ). Next you add the six measures of sugar powder, 2 measures of gram flour ( besan ), one pinch of baking soda, and a little water ( very little is required, ) and make a dough of the consistency of dough for rotis. Let it rest for about 15 mts and then add 2 measures of either cooking oil, ghee ( clarified butter ) or dalda ( hydrogenated vegetable oil ) or a combination of them into the dough. Place the vessel containing the dough and oil on a stove with a very low heat ..and allow to heat with continous stirring. As the cooking progresses you will first find that the dough expands and after some time starts contracting in volume ..The dough stops bubbling and the mass starts showing the texture of mysore pak .. when this stage arrives stop the heat and pour the mass along with the oil into a sieve ( such as the one you use for seiving floor, be sure the sieve is of stainless steel, not nylon ) and allow the excess oil to drain out into a plate for re use if necessary. Make cuts into the shapes you like with a knife and wait till the mass cools to the room temperature before separating the peices. EAT ! Note: If you allow for too long after it starts contracting .. you will get granular mysore pak.. like those available commercially .. and if you remove at the beginning of the contracting (i.e., almost not fully done ) you will get the greasy stuff like one of the famous coimbatore based mysore PA makers ... ( personally I dont like that kind of stuff ) Note also, by oversight I have used the word maida in the commentary instead of besan / gram flour ..sorry for the slip ( there is no requirement of maida at all in this recipe ) note: you could add powdered cardamom to the dough if you so like .. note: ghee is the best, but if you are worried about the fat it contains ...