You can use any cup for measurement for this recipe.
Bengal gram flour/kadalai mavu/ besan -1 cup
Sugar - 2 cups
Ghee - 1 3/4 - 2 cups
A tray greased with ghee
Sieve besan and dry roast it until slightly hot to touch. Spread it on a paper and let it cool.
Keep all the things ready including the greased tray.
Melt ghee and keep it over a bowl of water in low flame as the ghee should be hot while adding.(see picture)
In a pan/kadai take sugar, add just enough water to cover the sugar.Let the sugar dissolve.Then boil sugar syrup until it reaches the one string consistency stage.
What is one string consistency? - Take a little sugar syrup, cool it and stretch the syrup between the thumb and index finger, if it forms a thin string, it is the correct stage.
When the sugar syrup reaches one string consistency, add the besan little at a time stirring continuously. Keep the flame in medium.Once it thickens slightly, add ghee, a little at a time and stir continuously without stopping.
It will start bubbling and when the besan mixture starts to leave the sides of the pan, remove from flame and pour it into a greased tray or plate.
Allow it to cool. After it cools a little, cut into desired shapes. Then remove the pieces gently after it is cooled completely.
This mysore pak was very soft, tasty and melted in our mouth. How about preparing this easy mysore pak recipe for your near and dear ones this Diwali.