Karupatti Mysore Pak

Method

1. 1

   Melt 1 ½ cups of ghee. Do not heat it up

   Ghee

2. 2

   Sieve besan flour into a bowl and add ¾ cup of the melted ghee and mix it well to avoid lumps. Reserve ¾ Cup of the melted ghee separately

   Besan Flour

3. 3

   In a Pan, add palm jaggery and ¾ cup of hot water and let the jaggery dissolve. Strain the dissolved jaggery to a pan and heat it up and boil it to single string consistency

   Karupatti (palm jaggery)Water

4. 4

   Add the besan flour and ghee mixture to the jaggery. Mix it well till all the ghee is absorbed and the mixture combines evenly.

5. 5

   Keep adding the remaining ghee in small batches and mix till it all combines evenly. Keep stirring the mixture till it becomes thick and all the ghee is absorbed. Take a small piece of the mixture, cool it for a few seconds and check if you can roll it into a ball. If you can, turn off the flame immediately.

6. 6

   Line a pan with parchment paper and transfer the mixture to the pan and spread it out evenly. Let the mixture cool down well. Cut it into even rectangles and serve.