Ingredients:
Besan - 1 cup
Ghee - 1 cup
Sugar - 1 cup
Water - 1/4 cup
Method:
- Add a teaspoon of ghee on a heavy bottomed pan and roast besan flour till nice aroma comes out ( approximately 4 min ).
- Sieve it once to ensure there were no lumps on the flour.
- Now mix this sieved besan flour with 3/4 th cup of ghee and mix well. Set it aside for 10 to 15 min.
- Meanwhile grease a plate with little ghee and set aside.
- In order to make sugar syrup, take a pan, add sugar and water and mix well. In medium flame bring it to boil and check for one string consistency.
- Now add besan ghee mixture to the sugar syrup and keep stirring continously.
- Keep the flame low and add the remaining ghee in intervals to avoid drying and sticking.
- At the stage when it doesn't stick to the pan and comes like a ball when you stir, switch off the stove and pour it to the greased plate.
- It will spread automatically by itself. Cut in to squares/diamonds as per your wish.
- If you pour the mixture in a big plate, the slices will be thin and if you take small plate then the slices will be thick like we buy from sweet shops. So, take it accordingly.
Notes:
Be sure and be careful when you check for one string consistency and the final mysore pak consistency.
