Mysore Pak( pedatha's style)

         Mysorepak is always my dad's and chechu's favourite delicacy( and now it is for aadhu too) if it is home made.Traditionally, the mysore pak is made using 1 measure of gramflour and almost 3 times the amount of ghee. It is very tricky to get the right texture and consistency of the traditional mysore pak. My pedatha is an expert in making it and each and every time she used to make the perfect mysore paks.
       Then there is the ghee laden rather ghee oozing mysore paks, which just don’t do any justice to the traditional ones. They are way to oily and eating just a small piece makes you feel so guilty.
The recipe I am sharing here is not the traditional one, but this one tastes very good too. And it is really easy and quick to make. This is my pedatha's recipe and she makes it every year for Diwali as it gives good number of pieces and is perfect for sharing with friends.

Ingredients

1. Kadala maavu/Besan – 1 cup
2. Ghee – 1 cup, melted
3. Sugar – 1.5 cup

Method

1. Grease a square baking dish or a plate and keep ready.
2. Heat a Kadai, add the melted ghee and besan/kadala maavu and mix well. Fry it on medium flame, for 5 minutes, so that the raw smell of the kadala maavu disappears.
3. Side by side, heat a heavy bottomed Kadai, with sugar and ½ cup water.
4. Heat on medium flame till one string consistency is reached. To check for consistency, wet your fingers lightly, and take a little bit of syrup in between your index finger and thumb, move the fingers apart slowly, if the syrup form a single thread like then the syrup is ready.
5. Now pour the ghee and besan mixture into the sugar syrup and start stirring on medium flame.
6. Keep stirring. After sometime, the mixture will start leaving the sides and come together like a ball and will be frothing on the sides.
7. Pour immediately on to the greased plate. Smoothen with a greased back of a flat cup.
8. Let it sit for a couple of minutes then mark the lines for the mysore paks when still warm
9. Break into pieces after it has cooled.