Traditional Mysore Pak by Tales From The Road

Ingredients

• 1 cup (120g) gram flour (besan)
• 1.5 cup (300g) granulated sugar
• 1.5 cup (340g) ghee, melted
• 1/2 cup (120ml) water

Instructions

1. Sift the gram flour to remove any lumps and set aside.
2. Prepare a greased square tray for setting the fudge.
3. Heat sugar and water in a heavy-bottomed pan over medium heat until it reaches a one-string consistency, about 8-10 minutes.
4. Add the sifted gram flour into the sugar syrup, whisking constantly to prevent lumps, and cook for 5 minutes.
5. Begin adding the ghee in small batches, stirring continuously until the mixture absorbs the fat and turns glossy, about 20-25 minutes.
6. Continue cooking until the mixture begins to leave the sides of the pan and becomes frothy, about 5-10 minutes.
7. Pour the mixture immediately into the prepared tray and let it set at room temperature for 1 hour before cutting into squares.