Badam Mysore Pak / Almond Mysore Paak / Almond Besan Fudge

Badam Mysore Pak

Ingredients
Besan/Gram flour-1 cup
Almond/Badam-1 cup
(soak it in hot water for 30 minutes then remove the skin.grind it with 1 cup of milk to a smooth paste and keep it aside)
Water-1 cup
Sugar-2 & 3/4 cups
Oil-1 & 1/2 cups ( save 1/2 cup if needed add or just skip)
Ghee-2 & 1/2 cups

Badam Mysore Pak

Method
Soak almonds in hot water for 30 minutes,remove the skin.grind it with 1 cup of milk to a smooth paste.Keep it aside.
Heat 1 cup of oil & 1 cup of ghee in a pan & fry the besan till its light brown in colour & the raw smell has disappeared completely.
Heat sugar & water in another pan boil till it reaches to a sticky nice 1 & 1/2 string or almost 2 strings consistency.(This stage is very important otherwise your dish will turn into a halwa,)
Now pour the almond paste cook till it starts to bubble,lower the flame & add the fried besan,mix it well.
Cook this whole mixture till it has started to thicken,now slowly add the remaining oil & ghee little by little.
keep stirring till all the ghee has absorbed & the mixtures starts to leave the sides of the pan.
Immediately pour it on a greased plate spread it evenly,cool & cut into desired shapes.
Note:
a) 1 & 1/2 to almost 2 string consistency is needed for this sweet or else your burfi will turn out to be a halwa.
b) Save 1/2 cup of oil as mentioned,if needed add or just skip.Some besan flour doesn't drink much oil or ghee.
c) Beginners please try it out in small quantity as this is a tricky sweet.
d) Non stick pan is best to make this sweet.
e) Cook this sweet in medium flame.

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