Oct 6, 2010


Chick pea flour(besan) -- 1/2 cup
Sugar -- 1 cup
Ghee (clarified butter) -- 1 cup
Ghee --1/cup + Sunflower oil -- 1/2 cup)
Water -- 1 cup

Sieve chick pea flour and keep aside.

In a thick bottomed wok add sugar and water.
Dissolve the sugar on low flame.

Bring this sugar syrup to boil on high flame. See to it that it doesn't overflow.
Once the syrup is bubbling and boiling again lower the heat and let it simmer for 6-8 minutes.

Now slowly sift in the chickpea flour. Keep stirring the mixture to avoid forming lumps.
Once all the flour is in, take ghee in a vessel and keep it on a slow flame.

Keep stirring the mixture to avoid burning. Pour a couple of tablespoons of hot ghee
on top of the mysore pak mixture every 3-4 minutes and keep stirring.

When the mixture becomes thick and starts leaving the bottom of the pan pour in all the remaining ghee and keep stirring.

When the mixture moves with the stirring spoon and feels kind of porous or bubbly turn off the heat and immediately pour it in flat plate. Don't try to level it off with the spatula. Just wait for 20-30 seconds and upturn it on a second plate.

Cut it into pieces after a couple of minutes. (Once cool it will not cut into smooth pieces.So it should be still hot.)

Serve it hot or at room temperature. Can be stored up to 3-4 days.

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