Step-by-Step Instructions

1. 1.Prepare Carrot Puree

   Blend 1 peeled and cut carrot coarsely. Then, add water as required and blend until smooth.

2. 2.Prepare Besan Mixture

   In a bowl, combine 1/4 cup besan (gram flour) and 1/4 cup oil. Mix well to get a smooth paste.

3. 3.Start Sugar Syrup

   In a pan, add the ground carrot puree, 1 cup sugar, and 1/4 cup water. Mix well on low flame until the sugar dissolves.

4. 4.Boil Sugar Syrup

   Bring the mixture to a boil, stirring continuously.

5. 5.Check 1-String Consistency

   Continue boiling the syrup until it reaches a 1-string consistency. You can test this by taking a small amount between your thumb and forefinger and checking if a single thread forms when you pull them apart.

6. 6.Add Besan Mixture

   Add the prepared besan-oil mixture to the boiling sugar syrup. Mix well, ensuring no lumps form.

7. 7.Add Ghee (1st Batch)

   Add 1/6 cup of ghee (first batch) to the mixture. Keep stirring continuously until it turns frothy.

8. 8.Add Ghee (2nd Batch)

   Add another 1/6 cup of ghee (second batch) and continue stirring until it turns frothy again.

9. 9.Add Ghee (3rd Batch)

   Add the final 1/6 cup of ghee (third batch) and stir continuously until the mixture thickens and starts to leave the sides of the pan.

10. 10.Transfer to Tray

    Quickly transfer the hot mixture to a tray that has been lined with butter paper and greased with ghee. Spread and level it evenly using a spatula.

11. 11.Rest and Cut

    Let the Mysore Pak rest for 5 minutes. While still warm, cut it into desired shapes (e.g., squares or rectangles).

12. 12.Cool Completely

    Allow the Carrot Mysore Pak to cool completely at room temperature before serving. This will help it set properly.