Ghee Mysore Pak

Ingredients:

• 1 cup besan/gram flour
• 1 cup ghee
• 1 cup jaggery powder/sugar
• ¼ cup water

Instructions:

• Dry roast 1 cup of besan on low flame for 5-8 minutes until it turns aromatic.
• Sieve the roasted besan to remove any lumps.
• Add ½ cup ghee and mix well to ensure no lumps.
• In a large kadhai take 1 cup jaggery powder, add ¼ cup water, and heat on medium flame until the jaggery completely dissolves and reaches a one-string consistency
• Add the besan ghee mixture and put the flame on low.
• Stir well until the besan-ghee mixture is combined well with the jaggery syrup.
• Add 2 tbsp of ghee and mix well until the ghee is completely absorbed.
• Add 2 more tbsp of ghee and keep mixing.
• Repeat until the mixture starts to separate from the pan (takes around 12-15 minutes)
• Transfer the cooked besan mixture to a tray lined with butter paper, level up, and allow to sit for 30 minutes.
• Once it sets well, carefully unmould the Mysore Pak and cut it into the desired size and shape.
• Garnish it with some pumpkin seeds.

Enjoy this ghee, Mysore Pak! It can be stored for around 2 weeks by refrigerating it in an airtight container.

Source: himalayannatives.com