Diwali is over, but the urge to devour goodies persists! I am calling this recipe Mysore Magic not just because it sounds good, it also tastes divine with subtle hints of desi ghee by Verka. But that’s not all, dear readers. I really believe it’s magical that how just four staple ingredients can create a sweet so mouth watering! The process needs practice, but it’s completely worth learning!
- 2 cups sugar
- 1 cup Verka Ghee
- 1 cup oil
- 1 cup ‘besan’
- Use a saucepan to warm up the Verka Ghee and oil together.
- Sieve the ‘besan’ so that it is lump free. Keep aside.
- Add the sugar and ½ a cup of water to a heavy ‘kadhaai’ and bring it to a boil.
- Keep stirring and cooking till it reaches a one-thread consistency.
- Reduce the heat to the minimum, and then scatter the ‘besan’ into the syrup, bit by bit, stirring all the time.
- Now trickle a ladleful (kadchhi) of the ghee-oil mixture into the vessel. Stir till it is absorbed into the mixture.
- Repeat with more ghee-oil and keep stirring till you have used it all up.
- You will know it is ready when the ghee-oil separates from the ‘besan’.
- Pour the mixture into a greased tray with some depth. Allow the mixture to cool.
- Run a sharp knife through the mixture to cut it into rectangles.
- Do not separate the pieces until they cool down, else you will have broken pieces with jagged edges.
- Store in a tin and refrigerate if not consumed within 5-6 days.
Note: To prevent the formation of lumps, stir continuously while adding ‘besan’ to the sugar syrup. There will be a lot of sizzling when you ladle ghee into the ‘kadhaai’. Don’t be startled by the fireworks! The signature darkening of the Mysore Pak will occur in shades after you pour it into the tray. This is because it carries on cooking till this stage.