Sunday, February 8, 2009

Mysore Pak


1 cup besan
3 cups sugar
2 1/2 cups water
2 1/2 cups ghee
cardamom powder


Dry roast besan with 1 tbsp ghee until you get a good aroma. Keep aside. Make a thin consistency sugar syrup by boiling sugar and water. Add the besan, stirring continuously so there are no lumps. After a while, it will start to leave the sides of the pan. When its no longer sticking to the pan, you know its done. Switch off the heat, pour onto a greased plate. Let cool before cutting into pieces.

Makes around 30 big barfis.

Tip: The barfis taste much better if you use fresh hot homemade ghee.

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