Ingredients and Method to make Mysore Pak
2 cups chick pea flour (besan)
1 1 /2 cups warm and liquid clarified butter (ghee)
2 cups sugar
1/4 to 1/2 cup water.
one or two additional drops of clarified butter to grease a tray
Place the chick pea in a large bowl. Use freshest flour to give best results. See that there are no lumps in them, if there is then you could sift it and then place in a bowl.
Pour half a cup of warm liquid clarified butter(ghee) on the flour and mix well making sure there are no lumps in the mixture. The mixture will resemble cookie dough at this point.
Pour the balance of the clarified butter on this mixture and mix well and let it sit for about 15 to 20 mins.
Grease a slightly deep tray or plate with clarified butter and keep aside
After 15 mins or so after mixing the chick pea flour with the clarified butter, place sugar in a heavy bottomed pan, add 1/4 to 1/2 cup water and place on medium to medium high heat.
Once the sugar starts to boil keep stirring it. Once the sugar achieves single string consistency lower heat slightly and pour the clarified butter + chick pea flour mixture into it slowly stirring continuously.
Keep stirring this mixture until it starts to thicken and the mixture starts leaving the sides of the pan.
Pour this mixture on the greased plate.
It will solidify quickly so within a minute or two after pouring into a tray/ plate when it is kind of solid , cut them into diamond shapes or square shapes in the sizes that you choose.
Notes
To test if done, just pour a small drop of the mixture on a plate, if it solidifies immediately it means it is done.
You can easily half this recipe to make a smaller quantity.
It is better to use warm clarified butter NOT hot, so do keep that in mind when you make this sweet
I find that letting the chick pea flour (besan) sit in warm clarified butter (ghee) for a little while allows the final fudge to become softer.
