Mysore Pak is South India’s most iconic sweet and gets its name from its city of origin – Mysore. It is a rich sweet prepared with gram flour, ghee, sugar and flavoured with cardamom powder. This minimal ingredients recipe will require some practice to perfect, but in the end it is worth it all.
Sift the gram flour twice. Heat the ghee in a pan and keep it hot over a very low heat. Cook the sugar with two and half cups of water over medium heat, stirring continuously till it dissolves. Increase heat and bring the syrup to a boil.
Cook without stirring for about five minutes or till it reaches a single-thread consistency. Add half a cup of hot ghee to the syrup and stir; add gram flour gradually, stirring all the while to prevent lumps from forming.
Stir continuously till the mixture starts bubbling. Pour in the remaining hot ghee half a cup at a time. Every time you add the ghee the mixture should sizzle and froth.
Continue this process till all the ghee is consumed and there is a pleasant sweet roasted aroma. Pour the mixture into a greased tray. Cool a little and cut into squares.
Separate the squares when completely cooled and store in an airtight container to retain its freshness and crispness.
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