Recipe ingredients
- Besan (chick-pea flour) -- 1 cup
- Sugar -- 1 1/2 cups
- Ghee -- 2 cups
- Water -- 1 3/4 cups
Recipe method
- Dissolve the sugar in the water and heat it.
- Keep stirring till you get a thread consistency.
- You can check for this by feeling the syrup between your fore-finger and thumb (if the syrup has reached the required consistency, then you will able to pull it out like a thread).
- Remove all the lumps in the chick-pea flour and add it to the syrup, 1 table spoon at a time.
- Reduce the heat and add 2 teaspoons of ghee.
- Stir, till the flour and ghee has completely blended with the syrup.
- Repeat procedure 2 till you finish all of the besan.
- Continue to stir and keep adding ghee 1tsp. at a time till the mixture changes color and texture.
- At one point, you will observe that the mixture is not able to absorb any more ghee.
- Also, the whole mixture becomes porous and starts leaving the edges of the vessel.
- At this point, transfer the mixture into a greased plate and with a spatula press the mixture down till the excess ghee surfaces. Do not remove the excess ghee.
- Allow it to cool for 10 minutes.
- Then, cut it into desired shape and wait for another 10 minutes.
- Remove each piece and arrange on the serving tray.
Other indian recipes:
Mysore pak recipe
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