Mysore Pak Recipe

• 1 cup bengal gram flour
• 1 cup sugar
• 2 1/2 cups ghee
• 1 cup water
• 1/2 tsp cardomom powder

• Sieve the bengal gram flour (besan).
• Roast it on a hot griddle/ tava for 2-3 minutes stirring constantly. Set aside.
• Heat half the ghee (clarified butter) (1 1/4 cup) in a pan.
• Put the sugar in another pan and add 1 cup of water to it. Cook till it becomes sticky syrup. It should not become stringy.
• Add the roasted flour to the sugar syrup stirring constantly. Take off the flame for a second while you get the melted ghee ready.
• Pour the ghee in a steady stream into the flour and sugar mixture while stirring. You need an extra hand here.
• Add the rest of the ghee and stir in. Cook till the mixture turns light brown and becomes porous and spongy like bread.
• Sprinkle the cardamom powder over the mixture and turn out immediately into a 9" shallow cake pan or a thali.
• The mixture sets within a minute.
• With a sharp knife cut into 1 1/2 inch squares at immediately.

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