Mysore paak is a specialty from Southern Indian city Mysore.It is made with 3 ingredients-generous amount of ghee, sugar and flour.The traditional mysore paak is made with gram flour,but there are few versions of making this is , it is also made with flour/maida and nuts etc.
Ingredients1 cup Almonds / Badam
1 cup Water / Paani
2 cup Sugar / Chini
2.5 cup Clarified Butter / Desi Ghee
1/2 tsp Cardamom Powder / Elaichi Powder
pinch Saffron / Kesar
Method
* Grind almonds to make a fine powder(no need to soak or peel the almonds)
* Take a wide and heavy bottom pan/kadhai and add all the ingredients in it .
* Mix all the ingredients with a laddle to make a smooth lump free mixture.
* Now put the pan on gas stove and cook the mixture on medium heat.
* Keep stiring the mixture continuously in one direction.
* After about 15 minute the mixture will started to thicken.
* Keep stirring continuously till the mixture start leaving the sides of the pan and ghee start separating from it and get a light pink colour and become frothy and light in texture.
* Now gently pour the mixture in a steel/metal plate in one direction,no need to level the surface of mysore pak.
* Slide a small spoon under a side of the plate so all the extra ghee will collect on one side of the plate.
* Let it cool down for about 20 minutes.
* Cut into squares and serve.
* Easily stay well for a month at room temperature so no need to keep in refrigerator.