Thursday, June 18, 2009



1 cup Bengal gram
2 cups sugar
1 cup ghee
1/2 cup water


Mix the flour with a little ghee. Heat the sugar in water till reaches a ball consistency.
Slowly add the flour stirring continuously so that no lumps are formed.
When it is well blended pour in slowly absolutely in a hot ghee stirring continuously.
Cook till the mixture becomes frothy and the ghee separates.
Spread out on a greased plate. When firm cut the Mysore pak in to squares.

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