Mysore Pak:

Krishna sweets in Chennai is my favourite. Their "Mysore Pa" is unbelievable. I miss it very much. I happened to come across this recipe in the book "Curried Favors" by Maya Kaimal. It is a bit tiring, but well worth the efforts.
You don't have to feel guilty of eating this ghee-rich sweet, because you would have burned enough calories while making it. So, sit back and enjoy!!!

1 cup - Besan (chickpea) flour, sifted
2 cups - Sugar
3/4 cup - Water
Ghee - prepared from 12 ounces of unsalted butter and kept warm

I divided the ingredients into half and made the recipe and ended up with 25 pieces.

Butter a 9 inch square baking pan.

In a frying pan, Stir the sifted flour over medium heat until it turns light golden brown and keep it aside.

In a heavy pot, combine sugar and water and let it come to a boil until candy thermometer registers 220 degree F (104 degree Celius). When you sample the syrup it should feel quite gummy.

Add half of warm ghee and keep stirring as mixture starts to bubble. Gradually add beasn, stirring constantly with a wire whisk to break up lumps and to prevent burning.
Turn down the heat to medium and continue to stir until the mixture thickens, about 3 to 5 minutes. Add remaining ghee and keep stirring.

Continue stirring as the mixture gets thicker and airier. As you stir, the mixture will start to pull away from the sides of the pan until one point it foams up, expanding to twice its original volume.

Now quickly pour the mixture into the baking pan. It should fall out as a mass without sticking to the pot. Gently jiggle the baking pan to spread the mixture around. After 15 minutes, cut into squares or diamonds and then allow it to cool completely before removing from the pan.

The author has given a Note:
"Timing of removal of mixture from the pan is critical, so watch carefully for signs. If frothing and expansion have not started in the earnets, finished product will have a dense consistency like fudge. If the frothing has passed its peak, product will be too crumbly. It should harden to consistency of shortbread."