Besan - 1 cup
Sugar - 1 cup
Water - 1/2 cup
Ghee - 1 cup
Oil - 1/2 cup
( use refined oil , i used peanut oil)
Grease an aluminum square tray with ghee and keep it aside.
Warm ghee and oil together remove 1/2 cup ghee/oil mixture separately to add later. To this add the besan and whisk well to get a smooth lump free mixture.
Dissolve sugar and water in a non stick pan cook till the syrup reaches to an one string consistency. this will not take too long.
Lower the flame and add the besan /ghee mixture and keep mixing vigorously till combined. Once the mixture is getting to thicken add the remaining 1/2 cup ghee mixture and in medium low flame keep mixing till the mixture has started to come together like a soft ball, started to leave the sides of the pan and raw smell of the besan has completely disappeared.
Make sure the whole process is cooked in medium low flame otherwise your mysore pak will taste raw..
Immediately switch off the stove and mix the mysore pak for couple more minutes to get a glossy finish and then pour into the greased tray.
Pat the tray to even the top and wait for 30 minutes. Loosen the sides with a knife and invert the tray. While still warm cut into desired pieces and enjoy.
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