Sunday, November 14, 2010

Mysore Pak

  • 1 cup besan (gram flour or garbanzo flour)
  • 2 cups ghee (clarified butter)
  • 3 cups sugar
  1. Fry besan on medium heat until very lightly browned. Allow to cool and then sieve to remove lumps.
  2. In a heavy bottomed pan/wok, mix sugar with 1 cup water and cook until the syrup thickens to "1 string" consistency.
  3. Continue heating at medium-high, add besan, and stir constantly, to avoid lumps.  Continue stirring for 1-2 minutes.
  4. Add ¼ cup ghee, stir constantly, and when the flour mixture appears to have absorbed all the ghee, repeat with the remaining ghee in ¼ cup increments, stirring constantly to prevent the mix from sticking to the pan.
  5. Continue stirring until the mixture starts frothing and separates from the sides of the pan.
  6. Immediately transfer mixture to a 5" X 8" pan, well greased with ghee.  Allow to cool for 3-4 min and then cut to desired size/shape.  Remove when completely cooled.
Makes approximately 40 pieces

If a softer texture is desired, remove the mixture from heat before it starts frothing.

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