Mysore Pak

Mysore Pak
Ingredients:

• 1 cup besan flor
• 2 cups ghee
• 2 cups sugar
• 1 cup water
• 1/4 tsp baking soda

Method: Shift besan with a sieve to aerate it. Melt the ghee in a pan on medium heat. Add the sifted besan to the ghee. Using a long slotted spoon, turn over the besan and ghee frequently. Once the mixture starts bubbling and foaming, turn off the heat and set aside. Continue to turn and mix the mixture for a while, till it cools down a little. In a separate heavy pan add 1 cup of water and bring it to boil. Add sugar to the water and continue to cook on medium heat till all the sugar melts and the solution becomes sticky and thickens a little. Now add the ghee besan mixture and continue to cook, on medium heat for 10 minutes. Use the slotted spoon to frequently stir the the contents. The mixture will start to thicken, lower the heat and now start to stir continuously. Continue to cook on medium low heat for another 10 minutes, till the mixture starts to look drier and seems to ooze up. The mixture at this point is more drier and lumpier and does not stick to the walls of the pan. Turn off the heat, add baking soda. Mix well and pour the contents onto a lightly greased plate. When cool, cut into any shape you desire.
Cooking Tips: Do not roll or flatten mysore pak mixture as you will loose all the aerated holes in mysore pak. Tap the plate lightly to help spread the hot mixture. Can flavor with almond extract cardamon etc of your choice. The correct time to remove the mysore pak from the heat, comes with experience. If the mysore pak mixture is removed from the heat, a little early, then when it cools, mysore pak will be pretty soft. If the mysore pak mixture is removed from the heat a little too late, then when it cools, mysore pak will be crispy and brittle.
Serving Tips: Serve as dessert.