|Preparation time||5 mins|
|Cooking Time||30 mins|
|Recipe Cuisine||South Indian|
- Take a tray and grease it with ghee
- Heat a pan, add ghee and allow it to melt. Add besan flour little by little and stir well so that there are no lumps. When the besan are nicely mixed with ghee the mixture starts to rise up like milk. When we boil milk, it starts to bubble up and rise up, in the same way, the besan and ghee mixture starts to rise up, this is the time, you need to switch off the flame and remove the pan and keep the mixture aside. If you overcook the mixture, you will have the burning smell of ghee.
- In another pan, add 2 cups of sugar and add water to soak the sugar.When the sugar gets dissolved nicely, stir nicely till you get a one string consistency. When you take a drop of syrup and rub between your thumb and pointer, one string should be formed. You can refer the video for this consistency.
- Once the one string consistency reached, slowly add the besan and ghee mixture and stir continuously till the besan, ghee and sugar and nicely mixed up and incorporated well.
- Slowly the mixture starts to thicken up and starts to roll up and doesn't stick to the sides of the pan. A frothy or foamy layer starts to form on top the mixture, the whole mixture starts to rise up like boiling milk. Immediately switch off the flame and pour the mixture on to the tray and pat it with backside of the ladle
- You can sprinkle a teaspoon of sugar on the patted mixture. Allow it to cool for a minute and then cut into square of diamond shaped pieces
- The crunchy and delicious Mysorepak is ready!