1 cup besan (bengal gram flour)
1 cup sugar
1 cup ghee (3/4 cup in flour + 1/4 cup while stirring)
1/4 cup water
1. Sugar syrup consistency is important as we might end up with a crumbly mysore pak or a hard one if consistency is not right.
2. Heat should be on low or medium low.
3. Continuous stirring is required.
4. Fresh ingredients yield good results.
5. This method yields very soft melt-in-the-mouth mysore pak. Roasting the flour also yielded soft mysore pak, but the sweet crumbled in the mouth and K liked that version better. I liked it both ways.
Recipe from Veg Inspirations
Sift the bengal gram flour.
Add 3oz of ghee to it.
Mix well and make a dough.
Add the remaining 3oz of ghee and let it rest for say 15 minutes.
Grease a plate to pour the mysore pak when done. You will NOT have time to do later as everything happens very fast.
Mix the besan-ghee mixture well to a pouring consistency.
Start on the sugar syrup. Add 1 cup sugar to 1/4 cup water and bring to boil,
Watch for one-string consistency. You can check this easily by placing a drop of sugar syrup mixture in a bowl of water. If it does not disintegrate and forms a ball then you can roll a drop in between your thumb and index finger. It will form a string.
Add the besan-ghee mix to the sugar syrup slowly and stirring continuously. From now it is all about stirring. It is good to have a helping hand to take turns stirring . Scrape the edges of the pan and keep stirring. Keeping the heat on low to medium-low is very important.
Keep stirring adding ghee in intervals so it does not dry out.
Can you see the mix getting less sticky and easy to stir? Keep stirring and adding ghee until it balls up.
See how it is all coming together. We are not quite there yet .. less than a minute to go.
Just to show more clearly .. see how the mixture is leaving a trail when stirred. It is ready.
Look at that ball and notice the mixture is not sticky anymore.
Pour into a greased plate and let it spread on its own. Shake the plate for it to spread.
It all happened so fast and before I could let K know that it has to spread on its own .. there he was making it beautiful with the spatula
Let it cool for say 7-8 minutes and then slice. I used a pizza cutter.
10-15 minutes later you can remove the pieces. My 3 year old could not keep her hands off the sweet and she even sneaked her tiny index finger on the sweet.
I managed to click the final product when I roasted the flour. Other steps remain the same. You just roast the sifted flour for a couple of minutes before adding the ghee to make a dough. Can you see the texture and it spread on its own giving that beautiful top layer.
Phew !! .. Finally we get to eat. It took about 7-8 minutes after the besan was added to the sugar syrup. (The total cooking took about 20 minutes).