Ingredients

• Besan (chickpea flour), sifted1 cup
• Sugar2 cups
• Water½ cup
• Sree Kumaran A2 Desi Cow Ghee, warm1½ cups
• Cardamom powder¼ tsp

Method

1. Grease a flat tray generously with ghee and keep it ready before you start. Once the Mysore Pak is ready it sets very fast — you must pour immediately.
2. Dry roast the besan in a heavy kadai on low heat, stirring constantly, until it turns fragrant and slightly darker. This removes rawness and deepens flavour. Set aside.
3. In a wide pan, combine sugar and water. Cook on medium heat, stirring until sugar dissolves. Continue cooking without stirring until the syrup reaches one-string consistency — a drop between thumb and finger should form a single thin thread.
4. Reduce heat to low. Add the roasted besan quickly and stir vigorously to prevent lumps. The mixture will thicken immediately.
5. Now add warm A2 ghee in a slow, steady stream — about 3 tablespoons at a time — stirring constantly. The mixture will foam and bubble as it absorbs the ghee. Keep adding and stirring.
6. Continue stirring and adding ghee over 8–10 minutes. The mixture will begin to pull away from the sides of the pan and develop a porous, honeycombed texture inside. This is the right stage.
7. Add cardamom powder, stir once, and immediately pour onto the greased tray. Do not wait — work fast. Spread level with the back of a greased spatula.
8. Allow to cool for 10 minutes — it should still be slightly warm when you cut it into rectangles with a sharp knife. Let it cool completely before lifting pieces off the tray.