Steps to make Mysore Pak

• Take 2 cups of besan or gram flour and roast it with a tablespoon of ghee
• Using a double mesh sieve, sieve the roasted flour and keep aside
• Take 2 separate vessels and 1 cup of ghee or clarified butter in each
• Take 1 bowl of ghee and heat it
• Gradually mix the hot melted ghee into the sieved besan or gram flour, using a wire whisk
• The next part is the most important part of this recipe, the sugar syrup or paka
• In a thick bottomed pan, add 2 cups of sugar and half a cup of water
• Keep stirring to incorporate the sugar into the water, this takes around 10 minutes
• Bring to a boil, you need sugar strands at 1 string consistency.
• Roughly around 108-112C in a cooking thermometer
• Keep stirring and add in the besan and ghee mixture gradually and using a wire whisk,
• Switch the flame off and add the remainder, to prevent it from splashing
• In a second burner keep the 2nd bowl of ghee hot and 1-2 tablespoons each, in intervals
• Add hot ghee every 30 seconds to a minute when it just starts to bubble, please be careful
• We did not brown it, since we like it this consistency
• You need to keep stirring for around 12 minutes, add ghee every 30 seconds to a minute
• The recipe is a 2 person job, when it starts to come away from the centre you are doing it right and it is going to set
• Gently transfer it to a a dish that is greased with ghee, keep aside for 10 minutes
• Mark lines using a non stick spatula if you are using a nonstick dish
• Portion it according to your preference
• After half an hour, cut it more deep, before it sets.
• Give it an hour to set, remove it from the edges carefully and slowly
• Invert the dish onto the plate, then take a 2nd plate and invert it to the top side
• The dish is now ready!
• Happy Deepavali!