Besan | Kadalai maavu 1/4 cup Ghee 3/4 cup( you can make it as 1/2 cup ghee + 1/4 cup oil) Sugar 3/4 cup Yellow food colour a pinch
Grease a plate with ghee and keep it aside. In a heavy bottomed pan add sugar and add 1/4 cup of water. Dissolve the sugar. Originally aunty didn’t tell me about the string consistency. But i kept till 1 string consistency. As per her adivse once the sugar dissolves nicely you can add the besan to the sugar syrup. If checking sugar syrup for one string consistency, check my detailed post.
Melt the ghee in a separate pan. I felt 1/2 cup of ghee is enough for the mysore pak. Also if you want you can mix 1/2 cup of melted ghee and 1/4 cup of refined oil too. Refined oil will not give any smell to the mysore pak. It will taste nice.
Add the besan to the sugar syrup once the one string consistency is reached. Do not worry if lumps are formed. It will get dissolved once you start cooking it.
You can add food colour if needed at this stage. Start stirring and keep the flame medium low. Add ladle of hot ghee in between. You could see the froth coming up once you add the oil. Adding hot is must. Let the ghee be in the next burner which is switched on. Adding hot ghee makes the besan mixture cooks from the top. Stir continuously.
Add hot ghee at regular intervals and cook till the mixture leaves the sides of the pan. This will be ready soon, so please have a close watch. Once you feel it starts leaving sides and began to thicken, transfer this to a greased plate. Though you could spot some ghee in the plate, do not worry, it will get absorbed in 5 minutes.
With ghee coated knife, cut them into desired shape and keep it aside. After 5 minutes you can able to take it out and the mysore pak will be set. Just invert the plate into a newspaper or plate. Mysore pak is ready.
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