1 cup gram flour/besan
1 1/4 cup sugar
1/3 cup water
1 1/2 cup ghee
- In a pan roast the gram flour on a medium low heat until turns aromatic. This will take about 5-7 minutes.
- Sift the roasted gram flour into a bowl.(Sifting the gram flour ensures a smooth textured mysore pak)
- Heat the ghee until it is totally melted. Add one cup of the melted ghee to the sifted gram flour and using a whisk mix well until smooth without any lumps.
- In a wide pan add the sugar and measured water. Bring this to a boil stirring continously until the sugar is dissolved completely. Continue cooking until the sugar syrup reaches a one string consistency(when you take a drop between your fingers you should be able to get a single string of the syrup between your fingers).
- Once the sugar syrup reaches this consistency add the gram flour and ghee mixture to the sugar syrup stirring continously.
- Cook this mixture on a medium low heat stirring continously until the ghee is absorbed by the gram flour.
- As the ghee gets abosrbed by the gram flour, add the remaining half cup ghee little by little (approximately 2 Tbsp at a time) to the mixture.
- When the ghee is absorbed and the whole mixture starts leaving from the sides of the pan, pour it into a greased pan or mould. Level the top with the back of a spoon or spatula.
- Keep this aside and let it cool. Once cooled cut into rectangles or squares and serve.