Medium

White sugar

Chickpea flour

Water

Clarified butter (ghee)

Cardamon (powder)

Mysore Pak 

Grease a plate or tray with ghee and set it aside.

In a heavy-bottomed pan, add the ghee and besan. Roast the besan on low to medium heat while continuously stirring. Roast it until it becomes aromatic and turns a shade darker. This may take about 10-15 minutes. Be careful not to burn it.

In another pan, combine the sugar and water. Heat this mixture over medium heat to make a sugar syrup. You can check for a one-string consistency as explained in the Kaju Barfi recipe.

Once the besan is roasted and the sugar syrup reaches the desired consistency, carefully pour the sugar syrup into the besan and ghee mixture. Be cautious as it may splutter.

Stir vigorously to combine the ingredients. The mixture will start to thicken, and the ghee will separate from the besan.

Continue to cook, stirring constantly, until the mixture leaves the sides of the pan and becomes frothy. This may take about 10-15 minutes.

Add cardamom powder and edible camphor (if using) and stir well.

Once it cools completely and sets, you can separate the pieces and store them in an airtight container.

Medium

45 min

Starter

Indian

Servings

3

Nutrition

/ per serving

Directions

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