- Besan - 1 cup
- Sugar - 1 3/4 cup
- Water - 1/2 cup
- Ghee - 1 cup
- Oil - 1/2 cup
Method:
- Grease a rectangle pan / mould with ghee and keep aside.
- Heat oil with ghee in a saucepan. Keep it on a low heat throughout.
- Sieve besan 2 - 3 times to get lump free powder and keep aside.
- In a wide deep pan, add sugar with water and boil well. Check for one string consistency.
- Add besan gradually in intervals when one string consistency is reached. Keep mixing well so that no lumps are formed.
- Make sure ghee mix is hot.
- Pour a ladleful of ghee+oil mix in intervals, stirring till it is absorbed well. Be careful to add in intervals so as to not add excess ghee.
- At one point, all the ghee+oil will be absorbed and the mixture becomes porous.
- Switch off the stove and quickly transfer the mix to the greased mould.
- Lightly tap with the back of a spoon to level it.
- De-mould Mysore Pak from the mould when it is set (in 5-15mins).
- Cut using a sharp knife to sizes as desired.
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