Mysore Pak is a very popular South Indian Sweet made with Chickpea Flour. It just has 3 ingredients - Chickpea Flour, Sugar and Ghee. Growing up I always saw my mum make mysore pak with such ease that I thought it was the easiest sweet ever. When I first moved out of my house for work, I made Mysore Pak for my first Diwali. I had my mom on phone all the while :-)
There are 2 kinds of Mysore Pak. One is called the Ghee Mysore Pak which as the name suggests will be soft and dripping with Ghee. The other kind is the Porous Mysore Pak also called Honeycomb Mysore Pak. It has a beautiful porous texture cause of the tiny air bubbles trapped inside. There is no argument as to which one is better. There are people who love both. I will post recipe for Porous kind some other day.
Now coming to this Mysore Pak recipe. Most people find making mysore pak very daunting. You have to know about the 1 string, multi string etc. (need to know more about what it is, read here). This recipe calls for none of that. I learned it a few years ago from a colleague's wife. I have been making it this way for years now and never had a bad lot.
Ingredients (Makes 16 pieces)
Chickpea flour (Besan) 1 Cup
Sugar 1.5 Cups
Ghee 1 Cup (Use upto 2 cups if you like. for me 1 was good enough. i have made with 2 cups and it will be wet with ghee and awesome. you can try that as well sometime!)
Method of Preparation
1. Melt the ghee in a pan and keep it warm and ready. Grease a 7*7 square cake tin (or any plate) ready.
2. Sieve the chickpea flour well. In a heavy bottomed pan, add the besan and roast it till the raw smell is gone. It will take around 3-5 min. Keep aside in a bowl.
3. Add 1/2 cup of ghee to the besan. Mix well till there are no lumps. You can optionally cool the besan and then sieve it one more time before adding ghee.
4. In the same pan, wipe with a cloth and add the sugar along with 3/4 cup of water. Mix well.
5. Let the sugar mix come to a rolling boil. Switch off.
6. Add the besan-ghee mix to the sugar and mix well.
7. Put the mix back on the stove and start stirring.
8. Add the rest of the ghee a little at a time mixing well. Cook in a medium low flame.
9. Mix till the whole thing starts to come together. If you work your spatula thru the middle of the pan, you can see the line clearly before the sweet joins up together. :-) It will start to collect at the base and change colour.
10. That is your cue. Pour the sweet into the greased plate. It will be quite liquid like at this stage. Don't worry. It will set.
11. After about 10-15 min, cut the pieces (draw lines). Do not separate or try to take it out of the plate.
12. Once it is completely cooled, take the pieces out.
Store in an airtight container. Enjoy!