INGREDIENTS:
Besan Flour (Kadalai Mavu) - 1 Cup
Sugar - 2 Cups
Ghee - 2 Cups
HOW TO MAKE:
Keep a tray greased with ghee.
Mix the besan with 1/2 a cup of water and make a smooth paste out of it and keep aside.
In a pan add the sugar and add 1 cup of water. Boil till you get string consistency. Keep the flame in medium, otherwise when reach its consistency the sugar will be crystalised. Once it reach the consistency keep adding the besan paste slowly.
Make sure there is no bubble formation and keep stirring by adding ghee little by little. Stir it continuously till it leaves the sides of the pan and does not get stick to the bottom. Add the remaining ghee and once the mixture starts hardening turn off the stove.
Transfer it to the greased tray and spread it smoothly. Make a lines for the desired shape and once it get warm enough then make into pieces.
TIPS:
We can add besan flour directly instead of making paste. Sometimes it will start to form the lumps and to avoid I always make a paste.
Do not over cooked even for a few minutes, then Mysore Pak will not be soft enough.
If need sprinkle sugar on the Pak once you transferred into the greased tray.
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