Ingredients
Besan-1 cup
Sugar-2 cups
Water-1 cup
Ghee-2-3cups (as per ur taste level)
Method
2.In a deep thick bottomed dry pan fry sieved besan in med flame until the raw smell goes away and then keep it aside.
3.Now pour the sugar in same pan and add water just enough to cover it and stir this till all of the sugar dissolves
4.After ensuring the sugar is dissolved, keep stirring it continuously. You should allow the bubbles to come , they are important for the formation of pores in the mysore pa
5. Keep stirring it until you get a one string consistency. You can pour some syrup in a small cup of water and then the syrup should go and stick to the bottom. Otherwise you can just touch the laddle with a ewt finger and check if the one string consistency is reached.
6. Add besan in one hand to this sugar syrup and simultaneously keep stirring the mixture with the other hand.
7.Add just 1/2 cup of ghee now
8.Keep stirring it and make sure the besan is getting cooked otherwise the raw smell will be there.
9. Keep adding the remaining ghee as and then and keep stirring conitnuously without any break and the entire mix would foam up like boiled milk and thicken when u add ghee and stir.
10.Indications of the mysore pak being done is you would see holes in the mixture and the colour of the besan would also change.
11.Now pour this mix carefully onto a deep greased plate.
12. Allow it to cool for a minute and then cut the lines in square shape
14.Allow this to cool.
15.Now you can take the greased knife to get the pieces off carefully
or if you just turn the plate upside down the MYSORE PAK will fall out
enjoy !!!
