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This delicious fudge from South India has a granular texture. Do not be alarmed by the amount of ghee mentioned in the recipe as most of it is drained out at the end of the cooking process.
- In a bowl, combine the gram flour, plain flour and melted ghee and mix well. Keep aside.
- 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.
- Add the gram flour mixture and mix well, stirring continuously in one direction, over a medium flame.
- 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.
- Stir continuously in a circular motion on a low flame. When the ghee is absorbed, the Mysore pak mixture will increase in volume(expand).
- 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.
- Repeat steps 4 and 5 till the entire quantity of 3 cups of ghee has been poured and absorbed by the Mysore pak mixture.
- 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.
- 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.
- 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.
- Cut into 12 squares and store in an air-tight container.
- 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.
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