Namaste: I am looking for a good recipe for Mysore Pak, the kind you find in southern India, please?!

Namaste: I am looking for a good recipe for Mysore Pak, the kind you find in southern India, please?

I have seen pictures & recipes for Mysore Pak but they are all rather flat and like barfi.

The one I like is poured about 1" deep into a pan and finally cut in a
1" cube.......... it has holes in it and is
crunchy, sometimes a little toasty ...
and sweet .. have you a recipe for anything like that?

I found it in the Bangalore district, during the summer .. is it a summer sweet?

Also, a friend returning from India brought some with colored speckles. Is this a new recipe?

Thank you very much
Lakshmi Parimala

Your reqirements will be fulfilled only by the following recipe, where the sugar component is greater than all the other recipes I found in your answers. [you want holes in it and that it should be crunchy isn't it?]
1cup frehly ground besan flour. 2 and half cups of sugar. not less than 2 cups of ghee. [keep 2and a quarter ready]
Method; Dissolve the sugar in water and make it into a syrup by boiling it. Just when the sugar is all dissolved and the liquid is sticky, add the besan flour through a sieve, stirring it all the time[reduce the flame at this point].Now, keep melted ghee in another stove[on very low flame]. Add, ghee little by little and the moment the mixture is seen with bubbles and starts rising like milk, switch off the stove, stir it very briskly 4/ times[add all the ghee little by little] and transfer it to a greased plate.
NOTE--- This method calls for a bit of expertise because if you are one minute late you will have a brick in hand and you will need a hammer to break it. There are traditional jokes regarding a hammer for a new bridegroom to crack the mysore pak lovingly prepared by his in-laws during first Diwali after marriage.
Start with 1 very small cup of besan flour. If something goes wrong you can powder it and make samosa or Poli with the filling. After all the mixture will be very tasty. This is only a warning. Just try, trial and error wll make it perfect.
The other methods of making it like after dissolving the besan flour in milk and cooking everything together, or adding Khoya to it, or adding less sugar will give tasty safe barfi results but not the original one with holes in it.
It is an all time favourite and not a special summer sweet. All professional cooks are experts in preparing this. and this is easy and quick for the person who knows the exact time of assessing the final moment of transferring it to a greased plate.