This Mysore Pak will melt in your mouth and is perfect for Deepavali celebrations.
This recipe is courtesy of Venusitas and was first published in Flavours magazine.
- 1kg ghee
- 1.25kg sugar
- 550g dhal flour
- Boil ghee in a pot over slow fire for an hour then slowly stir in the sugar, followed by the flour. Cook for about 45 minutes, stirring frequently.
- Remove from heat, pour into a tray and leave to set for three hours before cutting the block into serving-size squares.