Mysore Paak

Ingredients

• Sugar 1 ½ cups (360 g)
• Water 1 ¾ cups (420 ml)
• Besan (chick-pea flour) 1 cup (120 g)
• Ghee (Clarified Butter) 2 cups (480 g)

Preparation

• Sift the besan and keep ready.

• Dissolve sugar in the water over low heat and once it dissolves, increase the heat, bring to a boil and cook till it reaches a one-thread consistency.

• Add 1 tablespoon besan and stir to mix well. Continue till all the besan is added, a tablespoon at a time.

• Add the ghee, one tablespoon a time till all of it is used. The color and texture will change by now. It will get more brown and crumbly.

• Set in a thali, patting to level. Do not remove ghee that may float on top, pat it back. Cool, cut and serve.