1 cup besan (gram flour)
2 ½ cups ghee (approximately)
1 cup sugar (heaped)
1 ¼ cups sugar
¼ tsp. Cardamom powder
Instructions:
1. saute the flour with 4-5 tbsp. ghee for 2-3
minutes.
2. Heat rest of the ghee in a different vessel.
3. Add water to the sugar. Heat and prepare syrup
of 1 ½ thread consistency.
4. Pour the syrup on the sauted flour. Keep stirring
consistently on a high flame.
5. Keep adding the heated ghee little by little to the mixture.
Keep stirring.
6. Mysore pak will slowly start expanding.
When done, the ghee will start separating
out of
mysore pak.
7. Stop adding any more ghee. The colour will
change to light brownish. Add cardamom
powder.
8. Put off the heat. Pour the mysore pak in a thali.
Allow to cool down a little and set.
9. Keep the thali tilted so that the extra ghee drains out.
Cut into pieces.
