Soft Mysore Pak

Ingredients

• Besan or gram flour - 1 1/2 cup
• Water - 3/4 cup
• Sugar - 3 cup
• Ghee - 2 1/2 cup
• Baking soda - 2 pinch

Instructions

1. 1Heat 1 tbsp of ghee in a heavy-bottomed pan and roast the besan until it turns light brown and releases a fragrant aroma; remove from the heat, let it cool, then sift it through a fine sieve.
2. 2Transfer the sifted besan to a bowl and stir in 2-3 tbsp of melted ghee to form a smooth paste; this helps prevent lumps when you add it to the sugar syrup.
3. 3In the same pan, combine the sugar and 3/4 cup water and bring the syrup to a boil, stirring until the sugar dissolves.
4. 4Meanwhile, heat ghee in another pan on low flame so it is ready to add as you work with the syrup.
5. 5When the sugar syrup reaches a thread-like consistency (it should form a string when pressed between your thumb and index finger), lower the flame to low and begin sprinkling the besan paste into the syrup gradually while stirring continuously.
6. 6Add 1/2 cup ghee to the mixture and keep stirring; the mixture will froth and darken slightly as you incorporate the fat.
7. 7Add the remaining ghee and continue stirring until the besan has absorbed the ghee and the mixture becomes thick, then add 2 pinches of baking soda and stir well.
8. 8After adding the baking soda, bubbles will appear and the mixture will start to leave the sides of the pan; when this happens, turn off the heat and immediately transfer the hot mixture to a greased plate.
9. 9Spread the mixture evenly on the greased plate and smooth the top so it sets uniformly.
10. 10While the mixture is still warm, cut it into desired shapes with a knife; once it cools completely it will harden and be difficult to cut.
11. 11Allow the pieces to cool fully in the plate, then gently lift them out and store them in an airtight container at room temperature.
12. 12Optional: serve warm pieces with a cup of hot tea for a classic pairing.