Ingredients
1 cup besan, or gram flour
1¾ cups sugar
1⁄2 cup water
1 cup ghee
1⁄2 cup oil
2 tbsp oil
2 tbsp ghee
Preparation
Spread 1 tablespoon of ghee on a small tray and set aside.
Place a sieve over a large bowl. Add besan and sift twice. Divide the flour equally into 3 small bowls and set aside.
Place a thick bottomed pan or kadai on the stove. Pour in the ghee and oil and heat it on low to medium.
On another burner, place a wide deep pan. Add the sugar and water and start to heat it. Bring the syrup to a boil while stirring often until it reaches the right consistency.
To check, take a small amount of syrup in between the thumb and index finger. Move the fingers apart and a single string must form.
Increase the heat to the syrup until bubbly and add ⅓ of the flour. Stir until flour is fully incorporated into the syrup and no lumps remain. Repeat until all flour is used.
Add 1 ladle full of hot ghee and oil to the pan. Ghee mixture must sizzle when added. If not, increase the heat on both burners. Stir until all ghee has been absorbed. Repeat until all ghee mixture is used up, making sure it is well absorbed every time.
Once the mixture turns very thick and bubbly do not add more ghee. Pour mixture into a greased pan and even out the top with a greased spoon. Set aside for 10 to 15 minutes. Transfer mysore pak on a cutting board and slice into preferred pieces.
Leave to cool off completely. Store in an airtight jar at room temperature.
