Mysore Pak

Ingredients


Gram dhal -kadalai mavu-Besan-1cup
Ghee-2 cups
Sugar-3 cups(proportion is 1:2:3 Besan: Ghee: Sugar)
(use the same cup to measure the ingredients)
Water-1/3cup

Procedure
1.Measure all the ingredients and keep in ready separately.
2.Melt the Ghee and keep it ready(It should not be in frozen form)
3.Dry roast the Besan until the raw smell goes.Use a thick bottomed, wide mouthed vessel.It can be a pressure pan too.

4.Mix the roasted flour to the melted Ghee and make sure there are no lumps.

5.In the same kadai add sugar with 1/3 cup of water.Allow the sugar to melt and let it boil for few minutes.At the same time, take a plate or a tray and grease the entire plate including the sides with ghee.

6.Once the sugar melts, begins to boil, add the ghee,flour mixture.

7. Start stirring continously at a constant speed.

8. You can see that volume of the flour has increased as its cooking in the ghee.

9.Don't stop stirring and in the following picture you can see that flour is frothing.

10. This is the stage you can take it out. Flour will not stick to the vessel.

11.Transfer this to the plate immediately

12.Take a flat base cup, grease it with ghee and press it uniformly.

13. You have to cut into pieces when it's hot and take the pieces out once it cools down.It may take 15-20 minutes to cool down.