MYSORE PAAK

Ingredients
1/3 cup (50 grams) Bengal gram flour (besan)
1/3 cup (50 grams) plain flour (maida)
1/2 cup melted ghee
3/4 cup (150 grams) sugar
For pouring into the flour mixture
3 cups melted ghee, hot
Method
1. In a bowl, combine the gram flour, plain flour and melted ghee and mix well. Keep aside.
2. In a kadhai, dissolve the sugar in 1/4 cup of water and bring to a boil. Simmer till the syrup is of 1 string consistency.
3. Add the gram flour mixture and mix well, stirring continuously in one direction, over a medium flame.
4. Pour the hot ghee a little at a time (approximately 1/4 cup) from a height so that it trickles in a thin stream in the centre of the Mysore pak mixture.
5. Stir continuously in a circular motion on a low flame. When the ghee is absorbed, the Mysore pak mixture will increase in volume(expand).
6. Stir in one direction (clockwise or anti-clockwise) only. When the mixture settles down a little, pour more hot ghee again and stir in the same manner.
7. Repeat steps 4 and 5 till the entire quantity of 3 cups of ghee has been poured and absorbed by the Mysore pak mixture.
8. Sprinkle 1/2 teaspoon of cold water on the Mysore pak. If it is ready, the Mysore pak will sizzle indicating that it is ready to be poured out.
9. Pour the mixture into a tray or thali approximately 100 mm. (4") in diameter. The sides of the thali should be at least 50 mm. (2") high.
10. Allow it to set and harden for about 5 minutes. Then, crack a small hole and drain out all the excess ghee. Approximately 2 to 2 1/2 cups will get drained out.
11. Cut into 12 squares and store in an air-tight container.
Tips
If a colander is used instead of the tray or thali to set the Mysore pak. Keep a bowl under the colander to collect the excess ghee which will drain out automatically. This is an Indian sweet.Requires lot of attention.I remember once I was making a mysore paak it turned out so hard like thor from shrinathji in rajasthan.