//A Complete GUILTY PLEASURE-MOUTH WATERING sweet//
Ingredients:
- Besan flour/ kadalaimavu – 2 cups
- Granulated sugar – 4 cups
- Water – 1-1 ½ cups
- Ghee/ clarified butter – 2 cups
- Mild cooking oil – 2 cups
Procedure:
- In a heavy bottomed kadai, roast the besan flour for about 7-8 mins until you get a nice aroma (do not burn the flour) and keep aside
- In a sauce pan, heat the oil very lightly. (It should be warm enough)
- Add the roasted besan flour into a cup of oil and mix completely without any lumps
- Now add the granulated sugar along with a cup and half of water and bring it to boil
- Prior to one string consistency, add the besan mixture into the sugar syrup under medium-low consistency.
- Stir constantly, add warm oil in minimum intervals. Once you are done with oil. Heat the ghee (do not boil, warm enough)
- Now add the ghee in minimum intervals. (keep one cup of ghee aside)Within 30 mins you will see the besan mixture consistency getting thicker and the color of the mixture also changed to pale yellow.
- Now turn off the flame and add the remaining ghee little by little starts folding the mixture. This process helps to cook the pak to cook evenly.
- At this stage the texture should be little mass like halwa.
- Pour the mixture into the OIL greased pan and allow it cool half way and cut it into desired pieces.
- Cool completely and enjoy the luscious, delicious, super-moist “MELTING GHEE MYSORE PAK”
Note/tip:
- The equal proportions of oil and ghee helps to keep your Mysore Pak moist and cut off the heaviness of ghee sweet.
- Always grease your pan with OIL for any kind of sweets, if you grease with Ghee, after the sweet got cool down, you can the traces of ghee sediment over the sweet, in order to avoid that we are using OIL for greasing. (pure optional)
- Do not over boil the syrup, if you are adding the besan flour in one-string consistency, your mysore pak will be little grainy. So add the besan flour mixture prior to one string consistency.
