Mysore Pak

Ingredients (4)

• bengal gram flour1 cup
• sugar1 cup
• ghee1 cup
• water0.25 cup

Method

1. 1

   Grease a square tray or plate with ghee and set aside.

2. 2

   Sieve the besan flour to remove any lumps.

3. 3

   Dry roast the besan over low heat for 2–3 minutes until aromatic. Do not allow it to brown.

4. 4

   Melt the ghee in a separate saucepan and keep it warm over low heat.

5. 5

   In a heavy-bottomed pan, combine the sugar and water.

6. 6

   Cook over medium heat until the syrup reaches one-string consistency.

7. 7

   Reduce the heat to low.

8. 8

   Gradually add the sieved besan, stirring continuously to prevent lumps.

9. 9

   Slowly pour in the warm ghee in small batches while stirring continuously.

10. 10

    Continue cooking until all the ghee is absorbed and the mixture becomes frothy.

11. 11

    When the mixture starts leaving the sides of the pan and turns porous, immediately pour it into the prepared greased tray.

12. 12

    Level the surface quickly with a greased spatula.

13. 13

    Allow it to cool for 5–10 minutes.

14. 14

    While still warm, score into squares or diamond shapes using a greased knife.

15. 15

    Allow to cool completely before separating the pieces.