A healthy and addictive dessert made from ghee, besan flour, and karupatti (palm jaggery). This Mysore Pak recipe combines these ingredients to create a delicious sweet treat, perfect for any festive occasion.
1: Melt 1 ½ cups of ghee. Do not heat it up.
2: Sieve besan flour into a bowl and add ¾ cup of the melted ghee and mix it well to avoid lumps.
3: Reserve ¾ cup of the melted ghee separately.
4: In a pan, add palm jaggery and ¾ cup of hot water and let the jaggery dissolve.
5: Strain the dissolved jaggery to a pan and heat it up until it boils to single string consistency.
6: Add the besan flour and ghee mixture to the jaggery.
7: Mix it well till all the ghee is absorbed and the mixture combines evenly.
8: Keep adding the remaining ghee in small batches and mix until it all combines evenly.
9: Keep stirring the mixture till it becomes thick and all the ghee is absorbed.
10: Take a small piece of the mixture, cool it for a few seconds, and check if you can roll it into a ball. If you can, turn off the flame immediately.
11: Line a pan with parchment paper and transfer the mixture to the pan and spread it out evenly.
12: Let the mixture cool down well.
13: Cut it into even rectangles and serve.
