This is my entry for RCI Karnataka hosted by Foodie's Hope - Asha.
Gram flour or besan – 2 cups
Sugar – 4 cups
Ghee – 2 cups
Water – 2 cups
Baking powder – a pinch (optional)
1. Place a thick bottomed vessel or non stick pan on the stove and pour a tablespoon of ghee into it.
2. Sieve and fry the gram flour in the pan until a nice aroma fills the kitchen.
3. Pour the flour into a plate and keep it aside. Grease a plate and keep it aside.
4. Now in the same pan, pour the sugar along with two cups of water and start boiling.
5. When the syrup forms into one string consistency, lower the flame and add the flour slowly and keep stirring.
6. At the same time heat the ghee in another vessel on low flame.
7. After all the flour has been mixed into the syrup, pour a little amount of ghee and stir till the flour absorbs the ghee.
8. Continue the same procedure till all the ghee in the vessel is mixed into the flour.
9. Now add the baking powder and stir. Then bubbles arise in the mixture and the mixture starts leaving the sides of the pan.
10. Pour the mixture onto the greased plate immediately and allow it to cool. Cut into desired shapes using a warm knife.
Note: If you use the ghee in continuous intervals, instead of using all at once, you will get crunchy Mysore Pak.