Dish type: South Indian Dessert
Time required: 45 min
Yield: 35 to 40 pieces
Besan 400 gms
Brown Sugar 500 gms
Pure Ghee 500 gms
Cardamom 2 nos. (powdered)
Sandalwood powder ¼ tsp
Fry besan till you can feel a nutty flavour. Mix this with cardamom powder, sandal powder, ghee and keep it aside. Boil sugar along with water (Sugar: Water = 1: 1.5) till it reaches 1 string consistency. Now pour besan-ghee mixture into this. Keep stirring gently and continuously till the mixture reaches a thick paste consistency and starts leaving ghee on the sides of the kadai. Now transfer it to a greased plate. It takes atleast an hour to set. Cut them to pieces of desired shape and size.
Soft Mysore Pak is ready.
Tete a Tete
Cardamom powder can be added either to sugar syrup or to besan mix.
Softness of Mysore Pak depends on the quantity of ghee (more quantity required than for rough looking textured type) as well as syrup consistency (1 string is must).
Recipe contributor: Ms. Sreeja M