Growing up, Mysore pak was one of my favourite South Indian desserts, especially the ghee version. The smooth melting taste in mouth was something to look forward too…
Ingredients
1 cup gram flour (besan)
1 cup granulated sugar
1½ cup ghee
¼ cup water
Pinch of saffron
Directions
- Set the ghee in a small pan on a low flame and melt into a liquid consistency. Keep it in that stage for the rest of the cooking time
- Roast the gram flour until the raw smell is lost and there is a slightly darker colour to the flour
- Remove the flour from the flame and put in a mixing bowl (tip: to aerate the flour, use a sieve; it also helps removing lumps)
- Add one cup of warm ghee into the mixing bowl and mix the flour well. Put aside the flour+ghee mix
- In a pan, add sugar, saffron and water and make it into a syrup
- Once the syrup is ready – becomes sticky to touch – reduce to a low flame and pour the flour+ghee mix slowly while constantly stirring
- Add the remaining ghee in small amounts, constantly stirring, as it continues to cook
- Keep folding the mixture until it starts leaving the sides of the pan
- Remove from flame and pour into a rectangular container (e.g., baking pan/sheet/tray, etc.)
- Let it cool to room temperature
- Once it hardens, cut into pieces as you like!