Soft Ghee Mysore Pak

By Swasthi's Recipes · 30 min

Ingredients

Instructions

1. Dry roast the besan in a heavy pan over low heat for about 5 minutes, stirring constantly, until it smells cooked and no longer raw. Do not let it change colour. Transfer to a wide plate to cool, then sieve it back into the same pan.
2. Mix in 4 to 6 tablespoons ghee to a smooth paste, then add 2 to 4 more tablespoons and mix until there are no lumps. If the ghee is solid, melt it over low heat first. Set aside.
3. Grease a tray or line it with parchment. A 6 or 7 inch cake tray works.
4. Add the sugar and water to a heavy pan and cook until it reaches almost one-string consistency, but not fully. The syrup should be sticky and break when a drop is pressed between thumb and finger.
5. Pour the besan and ghee mixture into the syrup all at once and stir non-stop until uniform.
6. Cook on low heat, stirring, for 2 minutes. Then add 1/4 cup ghee and stir it in.
7. When all the ghee is absorbed, add 2 tablespoons ghee and stir it in. Once no ghee separates, add the last 2 tablespoons in batches, stirring constantly to avoid burning.
8. When the mixture is thick and leaves a trail in the pan, turn off the heat.
9. Test by rolling a small portion into a ball after cooling quickly; it should be soft and non-sticky. Work quickly.
10. Pour all the mixture at once into the greased, lined tray.
11. Let it cool for 5 to 6 minutes on a wire rack, until it firms slightly. Then mark lines: cut into 9 pieces for a 6 inch tray or 12 pieces for a 7 inch tray.
12. Cool fully for about 30 more minutes, then slice and store in an airtight container.

Summarized from Swasthi's Recipes's video. Watch it for the details.