Mysore Pak

Instructions

1. 1

   Grease a square or rectangular tray (approximately 6x6 inches) generously with 2 tablespoons of ghee and set aside.

2. 2

   Sift the besan thoroughly to remove any lumps, then dry roast it in a heavy-bottomed pan over low heat for 4 to 5 minutes, stirring continuously until it turns fragrant and slightly golden. Remove from heat and set aside.

3. 3

   In a separate heavy-bottomed pan, combine the sugar and water over medium heat, stirring until the sugar fully dissolves. Bring the syrup to a boil and cook until it reaches a one-string consistency, which means when you take a drop between your thumb and forefinger and pull apart, a single thread forms. This takes approximately 5 to 6 minutes.

4. 4

   Reduce the heat to low and gradually add the roasted besan to the sugar syrup in small batches, stirring vigorously and continuously with a wooden spoon or spatula to prevent lumps from forming.

5. 5

   Begin adding the warm ghee, approximately 2 to 3 tablespoons at a time, stirring continuously after each addition. The mixture will bubble and foam as the ghee is absorbed; keep stirring and adding ghee in intervals.

6. 6

   Continue cooking and stirring on low heat, adding ghee gradually, until the mixture starts to leave the sides of the pan, turns golden brown, and has a porous, frothy appearance. This stage takes about 10 to 12 minutes total after adding the besan.

7. 7

   Add the cardamom powder, stir once more, then immediately pour the mixture into the greased tray. Do not spread it with a spatula; allow it to settle on its own to maintain the porous texture.

8. 8

   Let the Mysore Pak cool at room temperature for 15 to 20 minutes until it is just set but still slightly warm, then cut into squares or diamond shapes using a sharp knife.