Karnataka Mysore Pak Ghee Besan Festival Sweet Dense

Method

1. 1

   Sift besan to remove any lumps.

2. 2

   Make sugar syrup: combine sugar and 3/4 cup water in a heavy pan.

3. 3

   Bring to a boil stirring until sugar dissolves. Continue to one-string consistency. Keep warm.

4. 4

   Heat ghee and oil together in a separate pan. Keep very hot but not smoking.

5. 5

   To the sugar syrup on medium heat, add sifted besan gradually in a thin stream while stirring continuously to prevent lumps. Stir vigorously.

6. 6

   Now add the hot ghee-oil mixture in stages — add 2 to 3 tbsp at a time, stirring until fully absorbed before the next addition.

7. 7

   Continue this process until all the ghee is incorporated.

8. 8

   The mixture will start to leave the sides of the pan and the ghee will separate slightly.

9. 9

   This is the critical moment — pour immediately into a greased tray.

10. 10

    Spread to 1.5 cm thickness. Cool 5 minutes.

11. 11

    Cut into squares while still slightly warm — it will harden completely as it cools.