Mysore Pak

Ingredients:

1 cup Bengal Gram / basan

2 cups Sugar

1 cup Ghee

1/2 cup Water

Procedure:

1.Sieve and fry lightly the flour  till the raw smell goes .Mix with little ghee and and keep aside.

2.Dissolve the sugar in the water and heat it.

3.Keep stirring till you get a thread consistency.

4.You can check for this by feeling the syrup between your fore-finger and thumb. (If the syrup has reached the required consistency, then you will able to pull it out like a thread).

5..Add the flour  in to the syrup, stirring continuously .

6.Reduce the heat and add 2 teaspoons of ghee.

7.Stir, till the flour and ghee has completely blended with the syrup.

8.Continue to stir and keep adding ghee 1tsp. at a time till the mixture changes color and texture. At one point, you will observe that the mixture is not able to absorb any more ghee. Also, the whole mixture becomes porous and starts leaving the edges of the vessel.

9.At this point, transfer the mixture into a greased plate and with a spatula press the mixture down till the excess ghee surfaces. Do not remove the excess ghee.

10.Allow it to cool for 10 minutes. Then, cut it into desired shape and wait for another 10 minutes. Carefully remove each piece and arrange on the serving tray.