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Easy Mysore Pak
Method
- Mix ghee, powdered cardamon, sugar and little water in a non stick pan and heat it.
- When it starts boiling slowly, add the besan (no need of frying it) and keep stirring continuously.
- As other burfis when it starts leaving sides and starts becoming thick transfer to a plate greased with ghee.
- Dont press it with spatula.
- Just shake the plate to spread it.
- By doing so, you will get nice small holes like inside when you cut it.
- For nice brown colour middle layer, keep the plate in water.
- By doing this the outer layer and the bottom layer will cool fast and the middle layer will become light brown in color as it takes little more time to cool.
- Cut them before it cools completly.
Ingredients:
besan - 1 cup
sugar - 2 cups
ghee - 1 cup
cardamon for flavour
besan - 1 cup
sugar - 2 cups
ghee - 1 cup
cardamon for flavour
