Mysore Pak

Bengal Gram flour - 1 cup
Sugar - 2 cups heaped
Water - 1/2 cup
Ghee - 1 cup
Vanaspathi - 3/4 cup
Oil - 1/4 cup



Mix ghee with flour. Place a heavy kadai over the fire with sugar and water. When sugar is dssolved completely, strain it through a muslain cloth to remove dirt. pour it back in the kadai and heat till ball consistency (soft) is achieved. Sprinkle flour at this stage and keep stirring without forming lumps. In another pan, heat ghee , vanaspathi and oil together till it becomes very hot.

When flour blends well with the syrup, pour hot ghee in small amounts and stir constantly. All the ghee will get absorbed. After a few miutes the mixture will become frothy and ghee will be left out. At this stage, remove the kadai from the fire and pour over a greased tray. Pat it well for uniform distribution. Cut it into square pieces when still warm.