Mysore Pak

Preparation 1. Grease a plate or tray with ghee (1 cup) and set aside. 2. Sift the besan to remove any lumps.

Making the Sugar (1 cup) Syrup 1. In a heavy-bottomed pan, heat sugar (1 cup) and water (¼ cup) over medium heat until it forms a thick, one-string consistency syrup. 2. Add cardamom powder (¼ tsp) to the syrup and mix well.

Making the Mysore Pak 1. Heat ghee (1 cup) in a large pan over low heat. 2. Slowly add the besan to the ghee (1 cup) and mix continuously to avoid lumps. 3. Once the besan is well combined with the ghee (1 cup), continue to cook over low heat, stirring constantly. 4. After a few minutes, the mixture will start to thicken and become frothy. 5. At this stage, pour in the prepared sugar (1 cup) syrup and mix well. 6. Continue to cook the mixture, stirring constantly, until it thickens and starts leaving the sides of the pan. 7. Add chopped nuts (if using) and mix well.

Shaping the Mysore Pak 1. Pour the thickened mixture onto the greased plate or tray and spread it out evenly. 2. Let it cool for a few minutes.

Cutting and Serving 1. While the mixture is still warm, cut it into desired shapes using a knife. 2. Allow the Mysore Pak to cool completely before serving.