Step 1: Prepare Carrot Puree

Take 1 peeled and cut carrot in a blender jar. Blend it coarsely. Add water as required and blend again to a smooth puree.

Step 2: Prepare Besan Slurry

In a bowl, take 1/4 cup of besan (gram flour). Add 1/4 cup of oil. Mix well with a whisk to get a smooth, lump-free paste.

Step 3: Make Sugar Syrup

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

Step 4: Cook the Syrup

Bring the mixture to a boil, stirring occasionally. Cook until it reaches a 1-string consistency. You can check this by taking a little syrup between your thumb and forefinger; a single thread should form.

Step 5: Combine Mixtures

Once the syrup reaches 1-string consistency, pour in the besan-oil mixture. Mix well continuously.

Step 6: Add Ghee and Cook

Add 1/2 cup of ghee in 3 batches. After adding the first batch, keep stirring until the mixture turns frothy. Add the second batch of ghee and continue stirring. Add the final batch of ghee and keep stirring continuously.

Step 7: Final Cooking Stage

Continue to cook and stir the mixture. It will thicken and become frothy.

Step 8: Set the Mysore Pak

Prepare a tray lined with butter paper and greased with ghee. Once the mixture thickens and starts to leave the sides of the pan, immediately transfer it to the prepared tray. Spread it out evenly with a spatula.

Step 9: Rest and Cut

Let the mixture rest for 5 minutes. While it is still warm, cut it into desired shapes.

Step 10: Cool and Serve

Allow the Mysore Pak to cool completely. Once cooled, demould and separate the pieces. The Carrot Mysore Pak is ready to serve.

• Stir continuously to avoid lumps and burning.

• Add ghee in batches to ensure it's well absorbed.

• Work quickly once the mixture thickens, as it sets fast.

• You can use a mix of oil and ghee.

• Cardamom powder can be added for extra flavor.