Ghee Mysore Pak Recipe | Recipe of Mysore Pak

• Dry roast besan on low flame for 10 to 12 minutes on low heat.
• Roast until the besan turns aromatic. Turn off the heat & cool down. Slow roasting is the key too perfect Mysore Pak.
• Grease a tin & place a butter paper. Set aside.
• Sieve roasted besan to remove from any lumps. To this add 1 tbsp milk powder & mix well.
• Now, add ½ cup ghee and mix well without any lumps. Use homemade ghee for good flavour.
• Set this besan ghee mixture aside.

Let’s Make Sugar Syrup:

• Make sugar syrup. To a pan, add 1 cup sugar and add ¼ cup water. Stir to dissolve sugar on medium heat.
• Boil the sugar syrup until it reaches almost 1 string consistency (string should hold shape but break).
• Reduce the heat, add prepared besan ghee mixture.
• Stir well until the mixture is combined well in sugar syrup. Reduce the heat to low heat. Continuously stir, do not leave it unattended!
• The mixture slightly thickens, now add 2 tbsp of ghee (from remaining ½ cup leftover ghee) and mix well (after around 5 minutes). Mix until the ghee is completely absorbed.
• Add more ghee (2 tbsp) in batches and keep mixing.
• Repeat adding ghee and mix until the mixture starts to separate from the pan (approx. 15 minutes). Turn off heat & add the last bit of ghee & mix for a minute.

Transfer Mysore Pak Mixture:

• Transfer the cooked Besan mixture to a tin lined with butter paper. If you are doubtful if the mixture is ready to transfer, take a small portion and try to roll a ball using fingers. If you can roll a small non-sticky ball, it is ready.
• Flatten using a spatula and allow to rest for about one hour.
• After an hour, unmould the mysore pak, remove the butter paper & cut into desired shape.
• Enjoy ghee mysore pak.