Ingredients :
Besan / Gram Flour: 1 cup
Sugar : 2 cups
Ghee : 2.5 cups
Method :
1. Dry roast the gram flour in a heavy bottomed pan till the raw smell disappears and its turns a light brown color. Remove from the heat and set aside.
2.Combine the sugar and little water in a heavy bottomed pan and place over low flame. Stir until the sugar dissolves completely, then add the roasted gram flour and ¼th cup of ghee and mix very well to avoid any lumps.
3. Keep stirring continuously. Add the ghee little by little while stirring the mixture.
4. When the mixture starts leaving the sides & bottom of the pan, turn off the flame.
5. Immediately pour the mixture on a greased tray and shake the tray gently to spread the mixture.
6. Cool a little cut into desired shapes. Let them cool completely and store in a airtight container.
7. Serve a sweet snack.
- You can also check other Sweet Recipes here
- Check other recipes of Besan here
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Hi Hari, wish you a very happy Deepavali. Mine has already begun off with a good start because of your Mysore Pak. I tried it this evening (Saturday) and it has come out very well. Even though I bake a lot, I don't make Indian sweets because I feel that it's not as easy as mixing and pouring things and putting it in the oven.
This recipe seemed pretty simple and I decided to give it a try and I'm so happy that I did it because it came out absolutely perfect. Thank you so much for this wonderful recipe. I have heard people saying that making Mysore Pak is very different which has stopped me from trying this all these years. I'm not hesitant anymore. I think another advantage for me was the electric range as against the gas stove. Unlike the gas stove, things don't get hot/cooked pretty quickly, which is an absolute blessing for recipes like this. As soon as adding the roasted gram flour it did start to form lumps which worried me quite a bit and I got the idea to use a potato masher to keep stirring the mixture which also broke down the tiny lumps. Great one Hari. I'm definitely going to keep making this every Deepavali. Thanks once a again.