15 – 20 pieces
Gram Flour (Besan) – 1 cup
Sugar – 1 ½ cup
Ghee – 1 ½ – 2 cups
Water – ¼ cup
Preparation of Mysore Pak:
- Heat the ghee in a pan and keep it aside. Make sure it is hot till it is used.
- Grease a flat plate with 1 tbsp ghee and keep it aside.
- Take gram flour in a basin, add 2 tbsp of hot ghee and mix it without lumps. Keep it aside.
- Add sugar, ¼ cup water in a non-stick pan and heat it in medium flame. Stir it continuously with a spatula.
- After the sugar is dissolved lower the flame and stir well. Take a bowl of water and add a drop of the sugar syrup in it. Then try to make a ball out of it. If u can make a ball, then it is in perfect stage to add the gram flour. If you can’t make it heat it for some more time and test it again till you can make a ball.
- After the above said stage is reached, add the gram flour little by little and by stirring it continuously to avoid forming of lumps.
- After mixing all the gram flour add the hot ghee little by little. Do not stop stirring. Once it starts bubbling and ghee starts to separate out, remove from flame and pour it in the greased plate.
- Spread it lightly over the plate and cool it for 2 mins. Then make pieces with a knife.
Don’t keep the mixture too much in the flame. Once the ghee separates, remove immediately and pour it in the plate.
You can also use some vanaspathi or oil along with ghee. But the catch is it should be hot when it is added to the mixture.
Do not spread the mixture too much in the plate. Just by tilting the plate, you can spread the mixture.
You can cut into any shape. I poured half of the mixture into a tumbler (drinking stainless steel glass) greased with ghee. And after 2 mins I inverted the glass and the mixture came out in that shape. See the centre one in the picture. You can try it other ways too.