Mysore pak is an Indian sweet that is cooked in ghee from Karnataka, India. It is basically a sweet Indian fudge. It is traditionally served at weddings and other southern Indian festivals.
- 1 Cup Besan, Gram flour
- 1 Cup Ghee, Clarified butter
- 2 Cups Sugar, Caster sugar
- 1 Cup Water
- Grease a tray, and keep aside. In a pan, add 2 cups of sugar and 1 Cup water to make the sugar syrup. When sugar is dissolved, let it boil until you get one-thread consistency. See notes how to form a one-thread consistency.
- While your sugar syrup is getting ready, take a non-stick pan and heat the cup of ghee.
- Once the ghee is warm, add 1 cup besan. Fry the mixture in the pan. It should be watery, and there should be no lumps.
- When the besan starts to boil like milk and raise, add the sugar syrup and cook until it thickens up.
- Pour the mixture on to the greased tray, and let it cool for 5mins.
- After 5 mins, cut the mysore pak into desired shape, and let it cool completely. Serve once cooled.
How to Get the One-Thread Consistency
- When you put the syrup on your thumb and pointer finger, one thread should be formed.
- If it doesn't, keep cooking until it forms one thread.
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