MysorePak

Cooking Time : 20 mins.Preparation Time : 10 mins.Makes 12 pieces. [Tarla Dalal]
Ingredients
1/3 cup (50 grams) Bengal gram flour (besan)
1/3 cup (50 grams) plain flour (maida)
1/2 cup melted ghee
3/4 cup (150 grams) sugar
For pouring into the flour mixture
3 cups melted ghee, hot
Method
1.In a bowl, combine the gram flour, plain flour and melted ghee and mix well. Keep aside.
2.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.
3.Add the gram flour mixture and mix well, stirring continuously in one direction, over a medium flame.
4.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.
5.Stir continuously in a circular motion on a low flame. When the ghee is absorbed, the Mysore pak mixture will increase in volume(expand).
6.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.
7.Repeat steps 4 and 5 till the entire quantity of 3 cups of ghee has been poured and absorbed by the Mysore pak mixture.
8.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.
9.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.
10.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.
11.Cut into 12 squares and store in an air-tight container.
Tips
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.