Mysore Pak

My mom makes crazy good Mysore Pak. This is her recipe, and it uses a lot less ghee than many other versions out there. They are really soft and melt in your mouth. I am not a fan of sweets, but I must admit these taste divine. This sweet needs a lot of ghee, and skimping on it will change the taste and texture. We made these for diwali, and shared them with friends and family. 

Gram Flour/Besan - 1 cup
Sugar - 1 cup
Ghee - 1 cup

Dry fry the besan until fragrant and golden brown. Set aside. In a vessel, melt the ghee and set aside.

In a pan, add the sugar and 1/4 cup water. When the sugar melts and come to a boil, check if it reaches a 1 string consistency. Slowly add the besan and mix well. Stir well without any lumps and keep stirring.

Add the ghee 1 tbsp at a time, while stirring. When the ghee is done, the mixture will start to leave the sides of the pan, and will start to bubble. 

Grease a shallow bowl or plate and remove the mixture into the greased plate.

Smooth the surface and cool.

When the mixture cools a bit, cut into squares and cool completely.

Remove and store in an air tight container.