Mysore Pak (Besan Fudge)
Mysore Pak (South Indian Besan Barfi)
Mamta Gupta
This sweet comes from South India. It is a South Indian Besan Barfi, almost like a Fudge.
Makes 20-25 pieces
Ingredients
2 cups sugar (400 gm.)
1 cup besan or Bengal gram flour (100 gm.)
2 cups ghee (400 gm.)
Enough water to cover sugar (110-120 ml)
A small cup (75-100 gm.)of green pistachio nuts, sliced (not salted ones)
Instructions
Grease a flat tray with a little ghee or line it with parchment paper. Keep aside.
Heat 1 cup of ghee and add besan flour, stir well. Mix half of sliced pistachios and keep aside.
Place sugar in a heavy bottomed pan or karahi with enough water to cover and cook on medium heat, until you have a syrup of 1 wire consistency (when a drop of syrup is placed between your forefinger and thumb and stretched, you get one wire stretching out). Keep it aside.
Heat second cup of ghee and keep aside. This can be done in a microwave in roughly 2 minutes.
Place the syrup back on heat. Add besan and ghee mixture from step 2 to the gently simmering syrup and mix well, stirring all the time to avoid lumps from forming.
Now add ghee to this mix, from the heated 2nd cup of ghee from step 4, one ladle of at a time, stirring all the time. Continue until all the ghee is added.
Keep stirring until the mixture becomes bubbly/frothy and begins to come off the pan.
Pour quickly onto the greased tray and shake the tray to distribute it evenly.
Spread remaining pistachios evenly and gently press them in.
After 5-10-15 minutes, when it has partly cooled and set, cut into squares/diamonds of the size you prefer.
Allow to cool fully and store in an air tight container.