Friday, January 21, 2011
2 cups ( 400 g )sugar
1 cup ( 120 g )gram flour ( besan )
½ cup water
2 cups ( 450 g ) ghee, melted
Heat one tablespoon ghee in a thick bottomed pan. Add gram flour and roast till a nice aroma emanates. Remove from heat and set aside in the same pan. Gently warm sugar and water and bring it to a boil, to obtain a syrup of one string consistency. Remove from heat add the roasted gram flour and mix well. Return the pan to heat and keep stirring on a low heat and put in spoonfuls of the melted ghee. When the mixture begins to bubble and ghee separates, quickly spread in a thick layer on a perforated plate set on a fitting container to drain out the excess ghee. When still hot, cut into cubes.
Alternately , put spoonfuls of the mixture into small cake moulds and set on a plate at an angle to drain out the excess ghee. The moulds have to be filled to the brim and leveled off to obtain neat pieces. When cold, separate out the Mysore pak pieces. Makes about 2.5 cm square 20 pieces or 10 small cup cake sized shapes.
Thanks for Niya Prakash for sharing her recipe with me