Ingredients:

• Besan – 1 cup
• Sugar – 3 cups
• Ghee – 2 cups
• Milk – 1 tbsp
• Soda bicarb – 1 pinch
• Cashew nuts and Almonds – 1/2 cup (slivered)
• Raisins – 1/4 cup

Method:

1. Sieve and fry the besan in 1 tbsp of ghee, till it loses its raw smell.
2. Heat up a kadai and mix the sugar with 2 cups of water.
3. Remove the grey matter on top, after adding milk to the syrup.
4. Meanwhile, heat the ghee in another kadai in medium flame.
5. Check the syrup periodically, till it forms one thread consistency.
6. Now add the besan and keep on stirring.
7. Pour one cup of hot ghee in this mixture and mix again.
8. When bubbles begin to rise, add half cup of ghee and soda bicarb.
9. When the mixture starts leaving the sides of the kadai, add the rest of the ghee.
10. Now you can feel the Mysore pak mixture thickening as you mix it.
11. Pour it on to the greased tray and set it evenly.
12. Garnish with slivered almonds and cashewnuts.
13. After 10 minutes, cut into pieces according to requirement.
14. Top it with raisin before it hardens.

Recipe courtesy of Sudha