Ingredients:

• 1 cup gram flour (besan)
• 1 cup ghee (clarified butter)
• 1 cup sugar
• ½ cup water
• Pinch of cardamom powder (optional)

Instructions:

1. Prepare the pan: Grease a square or rectangular pan with ghee or line it with parchment paper. Set it aside.
2. Roast the gram flour: Heat a pan over low-medium heat and add the gram flour (besan). Dry roast it for about 2-3 minutes until it releases a nice aroma. Stir constantly to avoid burning. Set aside.
3. Make the sugar syrup: In a separate saucepan, add sugar and water. Bring it to a boil over medium heat, stirring occasionally. Cook until the syrup reaches a single thread consistency. You can check this by dipping a spoon in the syrup and lifting it out; it should form a single thread between your fingers.
4. Add ghee: Once the sugar syrup is ready, add the ghee to the syrup. Mix well until the ghee is completely incorporated.
5. Combine the roasted gram flour: Slowly add the roasted gram flour (besan) into the sugar-ghee syrup mixture, stirring continuously to avoid lumps. Keep stirring for about 5-10 minutes. The mixture will start to thicken.
6. Cook until the mixture leaves the pan: Keep stirring the mixture on medium-low heat. As it cooks, the mixture will begin to leave the sides of the pan and form a soft dough-like consistency. This indicates that the Mysore Pak is ready.
7. Set and cool: Once the mixture reaches the desired consistency, transfer it immediately to the prepared greased pan. Flatten it with a spatula or the back of a spoon. Let it cool for 10-15 minutes, then cut it into squares or rectangles.
8. Serve: Let the Mysore Pak cool completely before serving. It can be stored in an airtight container for a few days.

Enjoy your delicious, homemade Mysore Pak!

Mysore Pak

Rating: 4/5

Preparation Time: 15 m
Cooking Time: 20 m
Total Time: 35 m