Mysore Pak

Ingredients

• 1 cup besan (chickpea flour / gram flour), sifted
• 1 cup granulated sugar
• 1/2 cup water
• 1 cup ghee (clarified butter), melted and kept warm, divided
• 2 tablespoons ghee extra for greasing the pan
• 1/4 teaspoon cardamom powder

Instructions

1. Grease a square or rectangular tray (approximately 6x6 inches) generously with 2 tablespoons of ghee and set aside.
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. 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. 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. 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. 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. 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. 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.
9. Allow the pieces to cool completely before removing them from the tray. Store in an airtight container at room temperature for up to 5 days.