Soft Mouth Melting Mysore Pak

prepare a 5 inch sqaure tin;grease it and line with a parchment paper
sift the beasan to remove the lumps if any
take 1/2 cup of ghe-oil mix and pour into the besan;whisk well until smooth and keep aside
add sugar into a heavy wide wok and pour 3/4 cup of water into it
turn on the heat and stir well until the suagr dissolves
then boil it until the syrup reaches one - string consistency (it may take 2 minutes on medium heat)
add cardamom and the beasan - ghee mix into it and stir well for 4 minutes on medium heat
add the ghee oil mix 3 table spoon and stir well until the ghee get aborbed into the mix
again add 3 table spoon of ghee - oil mix and stir well
repeat this process until you left 3 table spoons of ghee- oil mix in your hand
before you add final ghee, stir well until the mix become very pale in colour
now add the final ghee and turn off the heat;stir well for 2 minutes- 2 1/2 minutes more until the mix becomes little more thick
transfer this into the prepared tin and level the top with a spatula
allow this to cool at room temperature for 3 - 4 hours
when it is completely slice and enjoy

Renil's Kitchen