Name: Mysore Pak - The Firm and Porous Kind recipe by Aruna P at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 12
Ingredients: Besan - 1 Cup; Sugar - 1.5 Cups; Ghee - 1 Cup; Oil - 1 Cup; Water - 1/2 Cup

ABOUT Mysore Pak - The Firm and Porous Kind RECIPE

There are two kinds of Mysore Pak: the soft ghee laden kind; and the firm, porous and crumbly kind. It is the latter that is the traditionally made in our home and this year I decided that I am going to make it as a homage to my Mom who used to make a great Mysore Pak. The best part is that this hard Mysore Pak can be stored in an air-tight container for upto 10 days; so you can make it way in advance of Diwali and enjoy to for days after. :)

Instructions

Grease an 8" plate and set aside.
Dry roast the besan till it just starts to change colour.
Immediately take out into a plate and let cool.
Sieve to ensure there are no lumps. Set aside.
In a kadhai, over a medium flame, heat the ghee.
When the ghee melts, add the oil to it.
Turn off the heat.
In heavy bottomed kadhai or vessel, mix the sugar and water.
Over medium flame, heat the mix till the sugar melts completely.
When the sugar has melted, add 1/3 the roasted besan. Mix well.
Repeat till all the besan and sugar syrup are well-mixed.
Add 1/3 the ghee-oil mix to the besan.
Mix well and quickly.
Once again, add 1/3 the ghee-oil mix to the besan.
Add the remaining ghee oil mix.
The mix will start frothing and the ghee will leave the sides of the kadhai.
Immediately pour into the greased dish.
Using the back of the ladle or by tapping the plate gently, quickly level the Mysore Pak.
Let the Mysore Pak cool a bit.
Cut into squares or diamonds.
Let the Mysore Pak cool completely to room temperature.
With a sharp knife gently loosen the pieces.
Store in an air-tight container.

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