Mysore pak is a sweet popular in Karnataka. My husband is from Mysore, so no wonder he thinks this is the best sweet in the world. It is simple to make but if the ingredients are not fresh and measured properly, there are chances of ruining the sweet.
This sweet is wholly and solely dedicated to Rukmini aunty (my friends mom) who actually taught me this recipe. She is an expert in making sweets. When I was in college, I always had filter coffee and a piece of Mysore pak when I visited her place. I miss those days! You get the best mysore pak when the gram flour and ghee are fresh. Many people in my home town grind the chick pea fresh from the mill and use homemade ghee.
Chick pea/Gram flour/ Besan-1 cup
Ghee/Clarified butter- 2 cups ( preferably homemade ghee)
Sugar- 1 1/2 to 1 3/4 cups
Add gram flour to the non stick pan and dry roast it for few minutes until the raw smell of the flour disappears and it turns light golden-yellow and keep aside. Do not roast the flour too much.
Heat one cup of water and add sugar, bring it to a syrup consistency and add ½ cup of ghee. Slowly add gram flour making sure no lumps are formed.
Stir continuously and keep adding ghee slowly into the mixture. The mixture becomes thick and starts leaving porous bubbles. Its time to stir it well until it forms one big lump and leaves the pan from the sides. Turn off the heat and pour the mixture on a greased plate. Cut the sweet into desired pieces when hot.