Milk Mysorepak

This is little different from the usual mysorepak. It does not have the pores, but is equally tasty. I am always in doubt when preparing sweets of this type. As I have told you earlier I will call all the deities for help. Sruti loves Mysorepak. I prepared it yesterday and I had to do it perfect. Otherwise my daughter will surely be disappointed. So I set out to prepare this famous and delicious sweet. For my utter surprise, it came out perfect. When H returned from office, I gave one to taste. Wow! It is just like mysorepak! This is what he told me. The experiment succeeded. Thank God! And Sruti loved it...

Ingredients:

Besan/ Chick pea Flour-100gm

Sugar-300gm

Ghee-300gm

Milk-2cups

Procedure:

Heat milk in a heavy bottomed kadai.
When it reduces to half the amount add the sugar and mix well.
Let it boil for 2 minutes.
Sift the besan and add this to the sugar and milk mixture.
Stir it continuosly to avoid the formation of lumps.
Heat ghee in a separate sauce pan.
When the mixture starts boiling, add a ladle full of hot ghee to the mixture. Stir well.
Do not stop stirring as this tends to stick and burn.
Keep on adding ghee until the mixture starts leaving sides.
At the final stage, the mixture will start bubbling with lot of holes in it.
At this stage, pour it into a greased tray and press the top with back of a spoon to make it even.
Pour any remaining ghee over it.
After 10minutes, the mixture will start firming. At this stage, cut out desired shapes with a sharp knife.
Allow it to cool completely. The ghee will be fully absorbed by the mysorepak.
Now cut it again and store in airtight jar.
Enjoy.