Serves: 10
Preparation time: 15min
Preparation time: 15min
Cooking time: 20min
Ingredients
* Besan flour - 1cup
* Sugar - 1½cup
* Ghee - 1½cup
* Water - 1cup
Method
*
Take the besan in a large bowl
* Heat the ghee in a pan
* When boiling hot pour ½cup of ghee on to the besan flour
* Mix
well and the flour should be looking crispy. Keep it aside.
* Now
in another pan take 1 cup of water and add the sugar into it and heat it in a
medium flame.
* Constantly stir
the sugar water until it comes to a single string consistency.
* Now simmer the
flame.
* Start adding the besan
mix little by little into the sugar syrup and simultaneously stir the
mix constantly, so that it won't form lumps.
* Keep
on stirring until the besan mix in the sugar syrup does not stick to
the pan
* Now add the boiling
ghee little by little and keep on stirring the mix
* Keep about little ghee
( about ⅛cup)
balance
* When the ghee and mix
has mixed well, it will become a very good pulp like form.
* Now transfer the pulp
into a flat tray and spread it naturally.
* Pour the remaining ghee
on top of the spread.
* Allow it to cool
naturally for 2~3min.
* Now cut them into
desired shape and allow it to cool for further 5min.
* Reverse the tray on a
bigger plate and tap the tray gently such that the solidified sweet will fall.
* Your Mysore pak is
ready
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