Ghee Mysore Pak is a cherished Indian sweet, famed for its rich, buttery taste and crumbly texture. It's a delightful treat that melts in your mouth, often enjoyed during festivals for its traditional and delicious appeal.
Ingredients:
1 cup besan/gram flour
1 cup Vashishti A2 Cow Ghee
1 cup sugar powder/jaggery
¼ cup water
Instructions:
🔸 Dry roast 1 cup of besan on low flame for about 5-8 minutes until it turns aromatic
🔸 Sieve the roasted besan to remove any lumps
🔸 Add ½ cup ghee and mix well to ensure there are no lumps
🔸 In a large kadhai, take 1 cup powdered sugar, add ¼ cup water, and heat on medium flame until the sugar completely dissolves, reaching a one-string consistency
🔸 Add the besan Vashishti A2 Cow Ghee mixture and lower the flame
🔸 Stir well until the besan-ghee mixture is thoroughly combined in the sugar syrup
🔸 Incorporate 2 tbsp of ghee and mix until fully absorbed. Repeat this step twice with 2 tbsp of Vashishti A2 Cow Ghee each time
🔸 Continue mixing until the mixture starts separating from the pan (approximately 12-15 minutes)
🔸 Transfer the cooked besan mixture into a tray lined with butter paper, level it up, and allow it to sit for 30 minutes
🔸 Once set, carefully unmold the Mysore Pak and cut it into desired sizes and shapes
🔸 Sprinkle pumpkin seeds on top for a delightful crunch and relish this Mysore delicacy!
