Mysore Pak aka Gram Flour Fudge is a sinfully rich sweet with only three ingredients...a bite of it will make you crave for more and more...and if eaten without moderation it is sure to make us pull out fat pants from the closet. I was wondering about its name origin...and there came Wikipedia at my rescue. Mysore pak seems to be originated in the kitchen of royal palace of Mysore and hence got it's name.
Mysore Pak is of two kinds...one is a bit hard with crumbly texture and the other has soft and smooth texture and just melts in the mouth. Our family is fond of the softer one so I made this. I saw this recipe in Sharmi's space and immediately bookmarked it. Thanks for this wonderful recipe Sharmi...it's just so perfect.
Ingredients: ( Recipe Source- Sharmispassions)
Besan/ Gram Flour- 1 Cup
Ghee/ Clarified Butter- 1 Cup ( 3/4 Cup in flour and 1/4 Cup while stirring)
Sugar- 1 Cup
Water- 1/4 Cup
- Roast the gram flour in a non stick pan with 1 tsp of ghee. Roast in low heat by continuous stirring till the raw smell of flour disappears.
- Sieve the flour so that there are no lumps.
- In a bowl put the flour and add the 3/4 Cup of ghee. Mix well without any lumps. Keep the paste aside for 15 minutes.
- Grease a plate with ghee and keep aside.
- Meanwhile mix together sugar and water in a non stick pan and keep on medium heat with occasional stirring till single thread consistency is achieved.
- Keep the remaining 1/4 Cup of ghee to heat in low flame.
- Now reduce the gas flame to low and add the flour paste slowly by slowly in the sugar syrup while continuously stirring it with another hand.
- Now start adding to it the hot 1/4th Cup of ghee slowly by slowly in intervals. Keep stirring.
- Slowly the mixture will start leaving the sides and it will start coming together without sticking to the pan.
- At this stage pour the mixture in the greased plate. It will spread itself smoothly.
- When little cool cut it into desired shapes.