Grind almonds to make a fine powder(no need to soak or peel the almonds)
Take a wide and heavy bottom pan/kadhai and add all the ingredients in it .
Mix all the ingredients with a laddle to make a smooth lump free mixture.
Now put the pan on gas stove and cook the mixture on medium heat.
Keep stiring the mixture continuously in one direction.
After about 15 minute the mixture will started to thicken.
Keep stirring continuously till the mixture start leaving the sides of the pan and ghee start separating from it and get a light pink colour and become frothy and light in texture.
Now gently pour the mixture in a steel/metal plate in one direction,no need to level the surface of mysore pak.
Slide a small spoon under a side of the plate so all the extra ghee will collect on one side of the plate.
Let it cool down for about 20 minutes.
Cut into squares and serve.
Easily stay well for a month at room temperature so no need to keep in refrigerator.