- Bengal gram flour (Besan) - 1 cup
- Sugar - 2 cups
- Ghee - 2 cups
- Water – ½ cup
Method:
Sieve besan. Put 2 tablespoons of ghee in a kadai and fry the besan till nice aroma comes and slightly it’s colour changes. Remove and keep aside.
In one burner put a heavy bottomed kadai and add sugar and water. In the next burner keep another kadai and pour the ghee and heat it. Stir sugar and water and make a syrup of soft ball consistency. When the sugar syrup reaches soft ball consistency, sprinkle the besan little by little stirring continuously. When you add all the besan, start pouring one ladle of hot ghee (heating from the next kadai) and stir well. Then again pour one ladle of hot ghee and stir well and repeat this procedure till the ghee separates and the mixture leaves the sides of the kadai and look like froth.
Pour quickly into the greased plate and spread the mixture gently. Let it cool for a few minutes. Cut it into pieces with a sharp greased knife.
Good one.Tried it y'day and it was a hit.Thanks for posting.
Hi Deepa,
Nice to hear that you tried and came out well.
I am confused about the sugar syrup consistentsy. Other recipes say 1 string, you have mentioned a soft ball stage. Isn't that one of the final stages of sugar syrup thickening?
Thanks
Sarita
Hi Sarita,
Soft ball consistency is not the final stage of sugar syrup. The final stage is hard ball consistency, i.e. when you roll the syrup, whcih is settled down under water, you will get a hard ball and if you put it in a plate, you will hear the sound. Soft ball consistency is the previous step. Some people make one string consistency and cook for more time. In the above recipe, we are frying the besan flour and hence we can add after obtaining soft ball consistency so that it will quickly get cooked and need not stir for more time.
Hi Kamala,
I love your recipes and I have tried a few of them. Though I am an amateur, following your simple methods have made me a big hit among my friends. Your blog is my guide for authentic South Indian samiyal. I have one suggestion, if its fine, can you post the Preparation and Cooking time for the recipes, as it helps to plan in advance.
Once again Thanks a lot, though I miss my Grandma and Mom's food back home, reading your blog cheers me up ten fold!
Keep up the good work,
Best wishes,
Lavanya
Hi Lavanya,
Thank you for visiting my site and your encouraging comments. I really appreciate your suggestion to include cooking time. I will try to put in my future recipes.
Hi Kamala
I am regular visitor for your website,i can say i learnt most of the dishes from your website….
so just want to thank you for it.
regards
rekhaelangovan
Thank you Rekha Elangovan.
HI Kamala,
I'm working in a private media organisation and got married last year. Your recipes have been my sole guide. Your website is great. Really wish to tell you a BIG thank you
HI Kamala,
I'm working in a private media organisation and got married last year. Your recipes have been my sole guide. Your website is great. Really wish to tell you a BIG thank you
i tried mysore pak and it came out so well… thanks a lot kamala.
plz provide the info regarding the preparation in tamil too…….it’ll be more helpful………
sorry didn’t notice the tamil version……….
now its clear……….