Mysore Pak

Servings: 32-33 pieces

Ingredients:

Content	Quantity	Comment
Besan flour / Kadalehittu	1 cup
Ghee / unsalted butter	250 grams / 2 cups
Sugar	1 cup
Water	To cook	About ½ a cup

Method:

Take a kadai and dry roast besan till the raw smell is gone on low flame (be careful not to burn the flour). Remove it to a plate and keep aside. Once cooled, mix ½ a cup of ghee and the flour and keep it aside (make sure no lumps are formed). 

Pour sugar into the kadai and add water to just cover the sugar. Once the sugar dissolves and comes to a one string consistency add the flour and ghee mixture and keep stirring continuously. Once the sugar syrup and the flour mixture is completely mixed and comes to a boil, add the remaining ghee slowly bit by bit while stirring continuously. 

Grease a plate with ghee and set it aside. The mixture will start leaving the sides of the pan. Now pour the mixture to the greased plate and cut it to the desired shape. Once cooled remove the pieces and serve.

 

Tip: 

You can add ½ a cup of ghee more if you want the mysore pak more soft.