Mysore Pak (Version 2.0)

Unique sizes of mysore pak

Ingredients: Gram flour/Besan- 1/2 cup
Sugar - 1 cup (or as per taste)
Ghee - 1/4 cup
Vegetable oil - 1/2 cup

Method:
Sieve the gram flour and keep ready on a plate near the cooking stove.
In a small pan mix ghee and oil. Place on a small burner and let it simmer.
In a thick, heavy-bottomed pan, add sugar and water (1/4 cup). Bring it to one-string consistency.
When you drop the syrup (few drops) in a small bowl of water, it should form a soft ball and when you remove it from the water, it should break.
Now add the gram flour little by little and start to mix the besan in the syrup without any lumps simultaneously.
When the besan is finished, add hot ghee-oil mixture little by little. Stir the besan continuously.
When the ghee-oil mixture is finished, keep on stirring the mixture until it leaves the sides of the pan and becomes dry.
Pour the mixture immediately on a greased plate.
Cut it in desired shape in the 4th or 5th minute.

Important Note:
Before preparing, grease a plate with ghee.
Simmer the ghee-oil mixture in a separate bowl.
During the right sugar consistency, add the besan little by little and mix well.
At the final stage, the colour changes.
As per your taste, you can add ghee without any oil.
The cooking procedure should be done on low-flame otherwise the besan will get burnt.
While cooking lot of froth are noticeable.

Posted in: Diwali sweets, Sweet