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Mysore Pak
Food is one of the only things that indulges all your senses. The rich colour of saffron, the texture of a cheese cake, the crackle or fresh bread, all of them are simply addictive. I am a food addict and love to explore food beyond the traditional!
Ingredients
- 1 cup
- 1 cup
- 1 cup (use ¾ cup in flour and ¼ cup during stirring)
- ¼ cup
Method of Preparation
- Add 1 tsp ghee in a clean non-stick cooking pan.
- Add besan flour and roast it for 3 – 4 min or until a smooth aroma comes.
- Sieve it to avoid lumps.
- Take a bowl and add ¾ cup ghee to the roasted besan flour. Mix well.
- Keep the besan mixture in a thick consistency. Set aside for 15 min.
- Grease a plate with ghee and keep aside.
- Take a cooking pan and add sugar and water. Cook in medium flame and bring it to boil. Check the consistency by taking it in your fingers. It should make a single string.
- Add the ghee and besan mixture into the sugar syrup and add the remaining ¼ cup ghee in proper intervals to avoid drying. Mix well and keep stirring.
- Keep the flame low and keep stirring until it forms a ball without sticking to the pan.
- Pour the mixture onto the already greased plate.
- It will settle down perfectly by itself.
- Cut it while still hot into desired shapes and serve.
- 10 min
- 20 min
- 12
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