Mysore pak - crumbly type

Ingredients:

Besan(Gram Flour) - 1 cup
Sugar - 1 ½ cups
Ghee(Clarified butter) - 1 cup
Water - 3/4 cup

Method of Preparation:

1.Melt ghee and add besan making sure no lumps are formed by mixing thoroughly. Keep it aside.

2.Heat water in a heavy bottomed vessel and add sugar.

3.Boil nicely stirring continuously to a one string consistency.

:- Do not get scared by the term "one string consistency". Believe me you wont miss the consistency. While the syrup is fluffing up and boiling, keep taking the ladle out now and then and let the syrup drop from the ladle into a cup of water. When you are able to roll the syrup with your fingers in the cup of water, immediately check for the string by touching the syrup on the ladle with your index finger and then touching your index finger with your thumb. A string will form between the fingers. The consistency is now confirmed.

4. Immediately after the sugar syrup reaches the one string consistency pour in the besan mixture and mix well.

5. Meanwhile grease a plate with enough ghee and set aside.

6. As you keep stirring, the mixture will fluff up and start leaving the sides of the pan.

7. Now, remove from fire and pour the mixture on to the greased plate.

8. After 5 minutes cut into pieces using a greased knife. Let it cool completely.

:- Do not disturb the pieces yet.

9. When the pieces are completely cool cut again on the cuts made previously and as you cut them move the pieces slightly away from their place using the knife. (this will make it easier to remove the pieces from the plate without breaking them) Remove into a closed container.

10. This is a crumbly type of Mysore pak that you would love.

Happy cooking :)

Reference: http://sujeescuisine.blogspot.com/2010/04/mysore-pak-crumbly-type.html