Ghee Mysore Pak (Soft Mysore Pak)

  

INGREDIENTS         

1. 1 Cup Besan(Gram flour)
2. 1.25 Cup Ghee(Clarified butter)
3. 1.25 Cup Sugar
4. 1/2 Cup Water

METHOD

1. Firstly grease the tray with ghee.
2. Dry roast 1 cup of Besan (Gram flour) on low flame for 8-10 minutes. Roast it until Besan(Gram flour) turns aromatic.
3. Sieve the roasted Besan (Gram flour) nicely, so that no lumps should be left behind.
4. Now add 1/2 cup of ghee into the roasted Besan(Gram flour) mixture. Whisk it, make sure that there should be no lumps in it.Keep it aside.
5. In a heavy bottom non stick pan, add Sugar, Water and bring to a boil. Ensure that Sugar dissolves completely in Water on low medium flame.
6. Boil the Sugar syrup, till it reaches one string consistency.
7. Add the above Besan(Gram flour) mixture to Sugar syrup, keeping the flame on low.
8. Stir well, until the mixture is combined well in Sugar syrup.
9. Now add 2 tbsp of Ghee(Clarified butter) to the mixture and mix it well. Make sure that Ghee should be hot.
10. Mix it well, so that it is completely absorbed.
11. Further add 2 tbsp of Ghee in batches and keep mixing.
12. Repeat the procedure by adding Ghee and mix it until the mixture starts to separate from the pan.( it takes approximately 10-15 minutes).
13. Transfer the cooked Besan (Gram flour) mixture to a greased tray.
14. Level up the mixture and allow it to cool down for  30 minutes.
15. Invert it on a board and cut into a desired sized pieces.
16. Cool Mysore Pak completely and store it in a air tight container.

TIPS:

1. It tastes great for 2 weeks by refrigerating in an air tight container.
2. Use fresh home made ghee for rich flavor.