Mysore pak

Method

1. 1 Roast the besan flour in 20 ml of ghee for 5 minutes until fragrant and finely powdered, then sift to remove any lumps.
2. 2 Boil the sugar with 60 ml of water until, when added to cold water, it forms soft, stringy strands.
3. 3 Pour the besan into the sugar water, stir continuously, then pour in the hot ghee one ladleful at a time.
4. 4 Only add more ghee after the candy mass has absorbed the previous scoop; this is why Mysore pak has a porous, honeycomb texture, and when poured all at once, the candy separates from the oil.
5. 5 Pour into the mold when the dough begins to separate from the sides of the pot, sprinkle with pistachios, and slice after 1 hour.

With an appliance

• Microwave 38 min

  Replace step 1: mix besan with 20 ml ghee in a wide bowl, microwave at 600 W for 4 minutes, stirring every minute until fragrant and fluffy; sift and keep the steps for cooking the sugar and pouring in the ghee to create the honeycomb-like candy.