Jul 24, 2009
1 cup gram flour(besan)
1 cup sugar
½ cup water 1 cup ghee
1/2 tsp cardamom powder(optional)
1. Heat one tsp ghee and add it to the gram flour and mix well. Make sure there are no lumps.
2. Grease a flat plate with ghee or oil before you start making the recipe.
3. In a separate pan fry the flour mixture on medium heat. Keep stirring the flour continuously B’coz the flour might get burnt easily.
4. In another bowl mix the water and sugar and bring it to a boil to make water syrup.
5. Once the flour mixture is slightly brownish in color, add this mixture to the water syrup. And keep stirring it.
6. Now add ghee slowly to the above mixture and keep whisking it continuously. If you stop mixing for a min, you will see the mixture has lots of air in it and when you start mixing again, the air goes off.
7. When the mixture starts leaving the edges of the pan and looks a bit dry, and the ghee starts to separate add cardamom.
8. NOTE: YOU WILL SEE A SLIGHT KIND OF NETTED EFFECT TO THE MYSORE PAK .That means it has come out really well.
9. Once you see the netted effect pour it into the greased plate and flatten immediately.
10. Cut the Mysore Pak in to square shapes once they are ¾ set.
11. Keep it in an air tight container.
My son trying to grab the Mysore pak not for eating....