Mysore pak recipe

Ingredients 

Kadale hittu ( besan flour // gram flour // chickpea flour)—-1 cup

Pure ghee —2 cups

Sugar —2 cups

Water—1 cup

Cardamom pods ( ellaki//elaichi)—4 to 5

Method

Powder the cardamoms ( ellaki) in 2 tablespoon of sugar or crush to powder.

Grease deep tray with ghee and keep it ready before you begin making mysore pak.

Firstly in a nonstick or thick bottomed kadai , dry roast besan flour for 3 to 4 minutes.just warm it.

Sieve the besan and keep it ready .

Mean while take ghee in a separate vessel and heat it up.

Now take sugar in the non stick pan add water,let it boil on  very low flame .( sim )

Keep boiling and stirring till you get one string consistency.

Now add besan  flour slowly stirring continuously to break lumps.and it dissolves with the sugar solution.

Add besan flour in batches to avoid lumps.

After continuous stirring,the batter of besan flour with sugar will be formed .

At this stage start adding hot ghee in parts.

In the beginning add a laddle full of ghee ,you will notice lot of bubbles and frothing in the besan mixture after you add ghee.

Keep stirring on low heat,this way finish adding all the ghee in parts .mix well.

Add powdered cardamom powder ( you can also add in the beginning )

All the ghee will be absorbed and you will get a smooth mixture.

 

In the final stage mixture becomes porous lump.

  

Transfer the mixture into greased tray immediately .

After 5 minutes,using a sharp knife ,mark the pieces of mysore pak.

Let it cool completely nearly for 20 to 30 minutes.

Now separate the pieces.

Now traditional mysore pak is ready.