First of all, sieve Besan for better results. Add water and sugar to a kadai, preferably an iron one or an aluminium one. Do not use a non stick one because there is lot of heating up and cooking in making this sweet, it might destroy the non stick coating.
There is no need for a string consistency here. As it starts boiling, add Besan in parts, stirring it with a wired whisk all the while. Add it in parts. In the mean time, heat ghee in another pan on a low heat.
Now is the time to add Ghee. Do it in parts similar to Besan or Gram Flour. When it is added, the mixture starts bubbling and sizzling. Be careful about that and use a kitchen glove if possible. Keep a greased plate ready. After adding it fully, keep mixing and scraping the sides. When bubbles are seen in the mixture along with Ghee at the sides of the Kadai, remove it onto the greased plate.
Let it cool down a bit and then invert it onto the kitchen counter or a chopping board or cut it directly in the plate itself. This stays good for about 10 days at room temperature. Enjoy!
Mysore Pak was first made in the kitchens of Mysore Palace during the regime of Maharaja Krishna Raja Wadiyar IV. Hence this sweet takes it's name from it's place of origin and Kannada wors pak which means sweet concoction. The Palace cook Kakadura Madappa made a concoction of Gram Flour, Sugar and Ghee and when asked it's name, he simply said as Mysuru Pak. This was how it is known as till date. Enjoy this lip-smacking, melt in mouth sweet from Mysore, Karnataka with your loved ones.
