During holiday seasons or special occasions, there is always a concern about impurities in store-bought sweets. Instead of buying unhygienic and expensive confectionery, you can make the famous South Indian delicacy Mysore Pak at home using just three main ingredients: besan, ghee, and sugar.
People often complain that when making Mysore Pak at home, it turns out too hard or does not form the characteristic net structure of professional confectioners. However, if you mix 1 cup of sifted besan with half or one cup of warm melted ghee, and cook by gradually adding warm ghee into the correct syrup, your Mysore Pak will be tender, velvety, and melt-in-your-mouth.
The following components are needed for preparation: 1 cup of sifted besan, 1 cup of melted and slightly warm ghee, 1 cup of sugar, and 1/2 cup of water.
First, you need to prepare the besan mixture. In a bowl, take 1 cup of sifted besan and thoroughly mix it with half a cup of warm ghee using a whisk so that no lumps remain.
Next, prepare the syrup. Bring 1 cup of sugar and 1/2 cup of water to a boil in a saucepan. Cook over medium heat until a first-degree syrup consistency is achieved.
When the syrup reaches the desired consistency, reduce the heat and begin gradually pouring in the besan and ghee mixture while stirring constantly. Then, add the remaining half cup of warm ghee in small portions, continuing to stir. As the besan absorbs the ghee, foam and a net structure will begin to appear in the mixture.
As soon as the mass starts to pull away from the sides of the pan and acquires a net appearance, immediately turn off the stove. Immediately pour the mass onto a tray or into a ghee-greased mold. After 10 minutes, when it has cooled slightly, cut it into desired pieces. Serve after it has completely cooled.