Mysore Pak

Instructions

1. Prepare the pan
   Grease a 8x8 inch square baking dish or thali (plate) with ghee and set aside. The ghee prevents the Mysore Pak from sticking to the pan during serving.
2. Make sugar syrup
   In a heavy-bottomed pan, combine sugar and water. Heat on medium flame, stirring continuously until the sugar dissolves completely. Bring to a boil and cook until it reaches one-string consistency (when a drop of syrup forms a single thread between your fingers).
3. Roast the gram flour
   In a separate heavy-bottomed pan, dry roast the gram flour on low heat for 2-3 minutes until it gives off a nutty aroma. Be careful not to brown it. Add half of the ghee and continue to roast for another 2-3 minutes, stirring continuously to avoid lumps.
4. Combine and cook
   Slowly pour the sugar syrup into the gram flour mixture, stirring vigorously to prevent lumps. Add cardamom powder, saffron (if using), and salt. Continue to stir on low-medium heat. The mixture will begin to thicken.
5. Add remaining ghee
   Gradually add the remaining ghee in 3-4 batches, stirring continuously after each addition. The mixture will begin to leave the sides of the pan and ghee will start to separate. This is a crucial indicator that the Mysore Pak is ready.
6. Set the sweet
   Quickly pour the mixture into the greased pan or thali. Sprinkle chopped pistachios on top if using. Allow it to set at room temperature for 10-15 minutes or until the ghee on top is absorbed.
7. Cut and serve
   Once set but still slightly warm, cut the Mysore Pak into diamond or square shapes. Let it cool completely before removing from the pan. Store in an airtight container at room temperature for up to 2 weeks.