1 cup gram flour (besan)
2–3 cups ghee, melted
2 ½ cups sugar
¼ teaspoon ground cardamom (elachi)
Water
Roast the gram flour in a small amount of ghee.
Combine the sugar, cardamom, and a splash of water in a saucepan. Boil it until the syrup reaches the single thread stage. If more than one thread can be drawn, then more water needs to be added.
Mix half the roasted gram flour into the hot sugar syrup, keeping the heat on.
Gradually stir half the ghee into the gram flour mixture. Keep stirring the mixture until the ghee is absorbed.
Repeat with the remaining gram flour and ghee. More ghee can be added just until the mixture stops taking in more ghee.
After the mixture is boiled, it turns into crispy, bubble form. Pour it in a pan, and let cool.
Cut it into pieces of desired shapes.
- •Milk Mysore pak: chickpea flour is replaced by skimmed milk powder