Name: Traditional Ghee Mysorepah recipe by Saranya Manickam at BetterButter
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 10
Ingredients: Besan flour 1 cup; Sugar 1 1/4 cup; Ghee 1 1/4 cup; Water

ABOUT Traditional Ghee Mysorepah RECIPE

Mother's special traditional sweet, made with besan.

Instructions

MIX BESAN FLOUR IN HALF CUP OF GHEE WITHOUT LUMPS
GREASE A TRAY WITH 2 TSP GHEE OR OIL
BOIL SUGAR , WATER IN A HEAVY BOTTOM VESSEL TILL ONE STRING CONSISTENCY (I USED TRADITIONAL BRASS VESSEL)
ADD A DROP OF SUGAR SYRUP IN WATER AND IF YOU TOUCH THE SYRUP IN MIDDLE OF YOUR FINGERS YOU SHOULD GET ONE STRING.
LOWER THE HEAT AND IMMEDIATELY ADD FLOUR MIXTURE TO BOILING SYRUP , KEEP MIXING.
ADD BALANCE GHEE AND KEEP STIRING IN LOW FLAME.
KEEP STIRING
WHEN MIXTURE STARTS BUBBLING AND WHITE FOAM FORMS, REMOVE FROM FLAME.
IMMEDIATELY TRANSFER TO GREASED PLATE
EVEN IT USING SPATULA
LET IT COME DOWN TO ROOM TEMPERATURE, WHEN MYSOREPAH IS STILL WARM SLICE THEM AND LET THEM COOL DOWN COMPLETELY

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