Mysore Pak..opos

Ingredients...

Besan. ..1 cup

Ghee ....1 cup 2 tblspoon

Water ...1/4 cup

Sugar ...1 cup

Method...

Roux method of making besan paste.

Heat 1 cup ghee in a kadai and add 1 cup besan/ chickpea flour in it...fry it in a low heat till a good aroma builds up.. keep it aside.

In a 2 ltr cooker add 1 cup sugar and 1/4 cup water and cook for 5 whistles.. Switch off the stove and immediately release the pressure and add the fried besan to it and keep stirring.. 

Now switch on the stove and keep stirring adding the left over  2 tbspn ghee till it is done..transfer into a greased plate or plate lined with alluminium foil.

Allow it to cool for 5 min..mark the cutting lines with a knife..let it cool completely to take out from the plate..

Tips..

1. While roasting besan in ghee ensure that it is NOT smoking hot.

2. Add a cashew nut with the besan while roasting to judge whether it is done..i.e. when the nut turns golden you can stop roasting.

3. If you want a softer version like Krishna sweets Mysore Pak, 4 whistles will do and you need not cook it again on stove top.  Only for a firmer version 5 whistles and cooking for some more time on the stove is needed.

4. check to know whether it is done.

     A) it will leave the sides of the cooker.

     B) if u draw a line with the laddle ín the mixture, the impression will hold for some time.

5. By reducing ghee to 1/2 cup and using 1/2 cup hot refined cooking oil will give good results like porous and darker coloured Mysore Pak...in that case fry the besan in 1/2 cup ghee and add the 1/2 cup hot oil while stirring later. Oil should be super hot.