Step-by-Step Instructions

1. 1.Roast the Gram Flour

   In a pan over low heat, add 250g of gram flour. Dry roast it, stirring continuously, until it becomes slightly aromatic.

2. 2.Sift the Flour

   Transfer the roasted gram flour to a fine-mesh sieve. Sift it thoroughly to remove any lumps and to aerate the flour for a smoother texture.

3. 3.Prepare the Batter

   In a mixing bowl, combine the sifted gram flour and 25g of milk powder (or maida). Gradually pour in 250ml of sunflower oil while whisking continuously to form a smooth, lump-free batter.

4. 4.Prepare Ghee-Oil Mixture

   In a separate jug, combine 250ml of melted ghee and 250ml of sunflower oil. Mix them together and set aside.

5. 5.Make the Sugar Syrup

   In a heavy-bottomed pot or kadai, add 750g of sugar and 250ml of water. Place it on medium flame and stir until the sugar dissolves completely.

6. 6.Achieve One-String Consistency

   Continue to boil the sugar syrup until it reaches a one-string consistency. You can check this by taking a small drop between your thumb and forefinger; a single thread should form when you pull them apart.

7. 7.Combine Batter and Syrup

   Pour the gram flour batter into the hot sugar syrup. Immediately start mixing continuously to ensure the batter is smooth, glossy, and well-combined without any lumps.

8. 8.Incorporate Ghee and Oil

   Begin to add the ghee-oil mixture in stages, pouring it in a thin stream while stirring the batter continuously. Allow the batter to absorb the liquid before adding the next batch. Reserve about 1-2 tablespoons of the ghee mixture for later.

9. 9.Cook to Final Consistency

   Continue cooking the mixture on medium-low heat for a total of 10-12 minutes. The mixture will become thick, bubbly, and will start to leave the sides of the pan. Once this stage is reached, turn off the heat.

10. 10.Final Stir and Check

    After turning off the heat, keep stirring for an additional minute. The final consistency should be light and flow like thick lava, not too runny or stiff. Test by taking a small amount; it should form a soft ball that doesn't stick to your fingers.

11. 11.Set the Mysore Pak

    Immediately pour the hot mixture into an 8x8 inch square pan that has been lined with parchment paper at the bottom. Pour the reserved 1 tablespoon of ghee mixture over the top and spread it evenly with a spatula.

12. 12.Rest and Cut

    Allow the Mysore Pak to rest and cool down completely for about 4 hours. Once fully set, invert the pan onto a cutting board, peel off the parchment paper, and cut it into your desired shapes and sizes.