Ghee Mysore Pak (Step by Step Pics) & Diwali Wishes !!!

Most of you might be busy with the last minute Diwali preparations-lighting lamps,making sweets,packing gifts,visiting friends and last but not the least enjoying fire works.We don't celebrate Diwali but making sweets,munching them is always a pleasure for my family.I love trying these sweets at home and in a way its a lot better than the adulterated ones form stores especially during festive season when demand is high.Wishing all my friends,readers and well wishers a Very Happy and safe Diwali !!!

Ghee Mysore Pak is a  famous Indian sweet made from besan,ghee and sugar.These are really melt in mouth consistency and all loved it.The ingredients list is very easy and the mesaures are simple to remember.If you still plan to take on a last minute sweet preparations,then this is just right for you.The procedure is real simple and only a few points like the one string consistency,continous stirring is to be kept in mind.When we stayed in Bangalore,I loved the ghee mysore pak from Sri Krishna Sweets a lot and never would leave a chance to buy them.Recently I was craving for them when I recollected the fond delicacies that I had in India.Ghee mysore pak was one of the best tasted ones but my first trial sometime back with a different measure though,didn't yield the melt in mouth consistency.Finally I found this recipe and tried which yielded the desired results and was very happy with the outcome.My better half was mad after the tastes as it tasted just like store brought ones.Do try for this Diwali or make for an happy occasion,am sure all will love it !!!

Preparation time~15 mins

Cooking time~ 20 mins

Serves~ 6-8 square pieces

Ingredients

besan/chick pea flour 1/2 cup

ghee melted 1/2 cup

*sugar 1/2 cup

water 2tbsp

Method

• Heat a pan and add a tsp of ghee.When it is hot,add the measured besan in it and roast the besan for 2-3 mins by stirring continously on low medium flame until you the raw smell of besan disappears..
• Then,leave to cool slightly and add the roasted flour to the sieve.Sieve the roasted flour so that there are no lumps in the flour.In that add the 2tbsp of ghee.Mix well without any lumps in a syrup consistency and keep ready.
• Heat a pan with sugar and water (2tbsp).Wait till the sugar is dissolved and reaches one string consistency(One string consistency is when the sugar coats the back of the spoon and when you press a drop between your thumb and index finger,then it forms a string consistency).

• At that point,add the besan mixture and continue to stir.Cook on medium flame by continous stirring.The mixture starts to thicken gradually as it gets cooked(the mixture shouldn't be left unattended and continous stirring is required.The ghee is absorbed in the sugar and besan.Add the remaining melted ghee and cook again till that ghee is absorbed.The whole process may take 15-18 mins.
• The mixture comes together leaving out the edges and forms a sticky mass(I couldn't click the final pic as was in a hurry to transfer the mixture to the plate).At this point,switch off flame and transfer the contents in a greased plate or tray.Tap the tray on the counters to spread evenly(don't try to spread with a spatula).Leave to cool for 7-8 mins and then mark the lines on the sweet as desired.Cool completely and then break in pieces and serve.

• Ghee Mysore pak is ready to be munched and mine got over in less than an hour.If you make larger batches and have left overs,then store at room temperature for 3days or refrigerate upto a week.

NOTES

* Roasting besan is an important step as the besan tastes raw without roasting.

* The recipe is adapted from here and I have followed the same as it was easy to remember the ingredient list; all in the ratio 1:1:1.Also,I have added the besan roasting step as its not mentioned in the making there.I saw vah chef's video to learn the roasting of besan.

* I made a very small batch as was apprehensive about the outcome and I don't like to trash the results if something went wrong.
*I have used homemade ghee in this recipe.

* You can always make larger batches by keeping in mind the ratio of 1:1:1;besan,sugar and ghee.

* You can can use half of ghee and oil to reduce fat but ghee mysore pak tastes best made in ghee.I have used ghee alone.

* Don't miss the syrup consistency else the besan mixture turns crumbly.
* Also,I have used only 1/2 cup sugar but you can go upto a cup if you like it more sweet like store brought.This was moderately sweet for us.

Stay tuned and hope you all enjoy Diwali with your loved ones !!