Mysore Pak

Its my husband favourite recipe. I too love this recipe. It is very easy to do if we have correct measurement. I just taught this recipe to so many friends. Even persons who never ate this sweet before, started loving this recipe. This recipe I learnt from my grand mother and from my mom.

Ingredients:

Gram Flour - 11/2 cup
Sugar - 2 cup
Water - 1/2 cup
Ghee - 1/2 cup
Oil - 11/2 cup

Method:

1. Mix gram flour with 5 tsp hot oil or ghee and rub well to remove lumps.Sieve this mixture and set aside.This process helps to avoid lumps while mixing with sugar syrup.
2. Heat oil and ghee together in a seperate pan. This mixture need to be hot until we finish the entire process. So keep this oil and ghee mixture in medium flame.
3. In a heavy bottomed kadai mix sugar and water. Bring them to boil till the sugar syrup reaches one string consistency. You can check by putting a drop of the syrup in a small cup of water.If the syrup does'nt dissolve in water, reaches to the bottom and forms a ball it means the syrup is ready. (While boiling sugar syrup, you will find heavy froth, which helps in making pores in Mysore pak).

4. At this stage, reduce the flame to low add the sieved gram flour slowly to the sugar syrup and stirring continuously so that no lumps are formed.
5. Using slotted spoon start pouring hot ghee and oil mixture into the besan mixtue. You have to pour the ghee and mix the basen mixture simultaneously. We need to use both the hand and do it. When you pour ghee in the besan mixture a sizzling noise will occur and flour will raise ,showing holes in the mixture and  it will absorbs all the ghee. This process need to be continued until you add all the ghee. By the time you are finished adding all the ghee the besan starts leaving sides of the vessel and showing a frothy mixute with lots of holes. Even some ghee will be floating with mixture.
6. Now pour the mixture into square ghee applyed tray. Excess of ghee will be absorbed after setting into tray. This hot ghee will make the Mysore pak brown after setting.
7. After 5 mins of cooling, cut the mysore pak into pieces. You have to do it by 5 mins. Later it will be tough to cut.