2 cups sugar
½ cup water
1 cup besan / gram flour / chickpea flour / kadle hittu sieve well
1 cup ghee / clarified butter
1 cup oil / vegetable oil
Pistachio, cardamon and almonds finely chopped for garnish
- In a large kadai add ghee and oil.
- Bring to a boil and simmer till you prepare mysore pak. Keep
- Next, in a large heavy bottomed / non stick kadai take sugar and water and bring to a boil.
- Keep boiling and stirring till the sugar attains one string consistency.
- Next, keep the flame on very low and add sieved gram flour little by little.
- Stir making sure no lumps are formed.
- Add more besan and continue stirring. add approximately in 3-4 batches.
- Next take a ladleful of hot ghee-oil and pour over the besan mixture.
- Stir till oil is absorbed completely.
- Add another ladleful of hot oil-ghee. sizzles and starts to froth at the top.
- Keep stirring till all the oil is absorbed.
- Repeat 4-5 times till the mixture starts to separate from pan.
- The oil will start releasing from sides, no more the besan mixture will absorb oil.
- Immediately, transfer the mixture to greased tray of enough depth. This helps to continue cooking and get golden brown colour in between.
- After 5 minutes cut into pieces as desired.
- After 30 minutes separate the pieces.
- Sprinkle finely chopped pistachios, cardamon and almonds for garnish
- Finally, serve perfect taste and textured mysore pak.