The quintessential sweet for all occasions. A melt in your mouth delicacy from Mysore, this sweet is made with just three ingredients. But it is only an experienced cook who can get the consistency just right. A minute delayed in taking it off the flame and it will be hard as a stone and a minute early will end up sticky and gooey.
Practice and be patient and once you learn to make this, you will be deemed the best cook in the family!
For this you will need -
1 cup - Gram Flour (Besan)
2 cups - Pure Ghee (melted)
1 3/4 cup - Sugar
A plate that is greased with ghee on to which you will transfer the mysore pak to cool.
Method -
Take a thick bottomed kadai and roast (no oil/ghee added) the gram flour on low heat till it emanates a beautiful aroma. For one cup, it should take about 3-4 minutes. Once done, transfer this to a bowl.
In a deep bottom pan, take the ghee and keep on low flame.
In the same kadai, take the sugar and just enough water to just submerge the sugar. Heat and bring to a syrup consistency. An easy way to check if the consistency is right is take some water in a shallow dish and pour a drop of the syrup in it. It should remain as a syrup and not dissolve away. Or another way is take a drop (once you blow and cool) between your thumb and index fingers and when you separate them there should be a thread of sugar between your fingers.
At this point, add the roasted gram flour and keep stirring ensuring no lumps are formed. A few small lumps are inevitable and benign :) Keep stirring for about 4-5 minutes. Now start adding the hot ghee, one ladle at a time and keep stirring. So the ghee will get incorporated into the flour mixture. Keep adding and keep stirring till all the ghee is incorporated. If a little bit of ghee is left and you think you have added enough, let it remain. Once all the required ghee is added, keep stirring and after a few minutes it will start to bubble and froth and leave the sides of the kadai. At this point, transfer it to the greased plate. You will have a window of about 2-3 minutes.
Once on to the plate, just pat the entire plate on the floor/ kitchen platform to flatten the burfi. After a minute, cut them into desired shapes, ensure you cut it when it is hot else you won't be able to :)
Once cool, eat and enjoy!
Practice and be patient and once you learn to make this, you will be deemed the best cook in the family!
For this you will need -
1 cup - Gram Flour (Besan)
2 cups - Pure Ghee (melted)
1 3/4 cup - Sugar
A plate that is greased with ghee on to which you will transfer the mysore pak to cool.
Method -
Take a thick bottomed kadai and roast (no oil/ghee added) the gram flour on low heat till it emanates a beautiful aroma. For one cup, it should take about 3-4 minutes. Once done, transfer this to a bowl.
In a deep bottom pan, take the ghee and keep on low flame.
In the same kadai, take the sugar and just enough water to just submerge the sugar. Heat and bring to a syrup consistency. An easy way to check if the consistency is right is take some water in a shallow dish and pour a drop of the syrup in it. It should remain as a syrup and not dissolve away. Or another way is take a drop (once you blow and cool) between your thumb and index fingers and when you separate them there should be a thread of sugar between your fingers.
At this point, add the roasted gram flour and keep stirring ensuring no lumps are formed. A few small lumps are inevitable and benign :) Keep stirring for about 4-5 minutes. Now start adding the hot ghee, one ladle at a time and keep stirring. So the ghee will get incorporated into the flour mixture. Keep adding and keep stirring till all the ghee is incorporated. If a little bit of ghee is left and you think you have added enough, let it remain. Once all the required ghee is added, keep stirring and after a few minutes it will start to bubble and froth and leave the sides of the kadai. At this point, transfer it to the greased plate. You will have a window of about 2-3 minutes.
Once on to the plate, just pat the entire plate on the floor/ kitchen platform to flatten the burfi. After a minute, cut them into desired shapes, ensure you cut it when it is hot else you won't be able to :)
Once cool, eat and enjoy!
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