MYSORE PAK

MYSORE PAK

INGREDIENTS:

Besan/Chickpea flour – 2 cups,

Ghee/Dalda – 2 cups,

Sugar – 1 and ½ cup,

Water – ¼ cup,


METHOD

Fry the besan in a kadai adding ½ tsp of ghee on a low flame till it leaves its raw smell,
Take the fried besan into a plate,
Now add sugar to the kadai and add ¼ cup of water to it along with ½ tsp of ghee and make sugar syrup of thread consistency,

Keep the flame low, now heat 2 cups of ghee/dalda in a kadai on a low flame, see that the ghee is on a moderate heat,

To the sugar syrup add the fried chickpea flour slowly mixing vigoursly, simultaneously keep adding the heated ghee till the two cups of ghee is completely absorbed by the besan,

See that there is a froth formation on the mixture and do not stop mixing,

Now, grease a plate with ghee all over and pour the mysore pak batter into the greased plate and spread it evenly, immediately make impressions of squares or diamonds with knife,

When the mysore pak is cooled store the pieces into a air tight container, they remain fresh for a week and more…