mysore pak

Take a small kadai. Put Ghee into it, also add oil & switch on the flame & make it hot. Then keep it on low flame continuously till you finish preparing the mysore pak.

At the same time keep a big kadai, put sugar & water into it. Switch on the gas & dissolve the sugar completely. Now lower the flame to medium & put the basen or chickpea flour little by little by stirring continuously with a spatula. No lumps should be formed & it should have a smooth semi liquid appearance in the sugar syrup.

Now add 2tbsp of hot ghee + oil into the basen cum sugar syrup by stirring continuously. 2tbsp of ghee + oil should be added in 1 minute gap till only 2tbsp of ghee+oil is remaining. Everytime you pour the ghee+oil into the besan it will froth with holes in the basen solution. Note that u should stir vigorously after putting ghee+oil into the besan solution so that it froths up everytime u put ghee+oil in it.

Finally when the besan/sugar/ghee/oil solution starts to change colour & leave from the sides of kadai pour the remaining 2 tbsp of hot ghee+oil into it. Stir for a second, switch off the flame & pour it into a square box & spread it evenly slowly by a spatula. Note that box should be coated with ghee or keep butter paper in it before putting the mixture.

After 5 minutes cut the basen mixture with a sharp knife to the required size of pieces. Do not cut to full depth immediately. After the mixture cools down cut again to its full depth. After it cools completely turn the box with mysore pak upside down into a tray. Mysore Pak is ready to be served.