Believed to have been created in the kitchens of the Mysore palace, this sumptuous, honeycombed mithai saturated with the purest ghee lives up to its royal beginnings.
This recipe is from the book Mithai.
Preparation Time : 51-60 minutes
Cooking time : 51-60 minutes
Servings : 4
Gram flour (besan)
1 2/3 cups
Dry-roast the gram flour in a thick-bottomed non-stick pan on medium heat till light brown and fragrant.
Melt the ghee in another non-stick pan and simmer over low heat. Grease a six-by-eight-inch aluminium tray with a little ghee.
Cook the sugar with one cup of water and the milk, stirring till the sugar dissolves. Collect the scum which rises to the surface with a ladle, and discard. Cook till the syrup attains a one-string consistency.
Add the gram flour, a little by little and cook, stirring continuously. Add the hot ghee, a little by little and mix well. Every time you add the ghee, the mixture should sizzle and froth.
Continue to cook, stirring, till all the ghee has been used up, and the mixture thickens and leaves the sides of the pan. Quickly transfer the mixture onto the greased tray and spread evenly and smooth the surface.
Cool a little and cut into squares.
Separate the squares when completely cold and store in an air-tight container.
Makes 750 grams