Karnataka specialty sweet - melts in your mouth
makes about 20-25 squares or rectangles
Measure sugar and water, pour into a thick bottomed pan or kadai.
Stay by the stove from here on till the end.
When the smoother looking mixture turns to a thicker and porous, add the last portion of ghee and stir. It will come together as one mass and will rise up like as froth. Now, every second is crucial. A few seconds before might be too early and few later might be too late. Make sure you are not distracted.
If there is ghee oozing after pouring into the box or tin, it should be absorbed after sometime.
If Mysore pak turned out soft and holds shape but not porous, then it mean that the desired consistency was not reached. Nothing can be done about the texture. It is a matter of practice. It will still taste very good.
If Mysore pak is porous but brittle, it means that sugar was more and ghee was not enough.
If you want to reduce the sugar, do not reduce beyond 3/4 cup else the desired consistency is hard to achieve.
Using the square tin gives uniformly cut pieces (also reduces wastage after cutting)
If you are trying for the first time, try with a smaller quantity to get a hang of it. That way, even if it does not come out well, wastage will be less.
* I have used a ratio of 1(gram flour) : 2 (sugar) : 2 (ghee) in this recipe. Original recipe calls for 1:2:3. If you do decide to go all out with the original recipe ratio, keep adding Ghee in increments as said in the recipe until the Ghee is not absorbed any more. Rest is the same.
The difference is adding that extra Ghee is that Mysore Pak will stay soft for a longer time.