Mysore Paak

Ingredients

Gram Flour             150 g
Sugar                     450 g
Ghee (clarified butter)     200 g
Green Cardamoms             6
Edible Camphor (optional)   2 g

Method

Take a frying pan and dry-roast the gram flour to a golden colour. Keep aside. Grind cardamoms to a fine powder. Keep covered to retain the flavour and aroma. Grind camphor to powder and keep covered to retain the aroma. (Time: about 20 minutes)

Boil sugar and water (approx. 220 ml) in a pan to make a syrup. Lower the flame to simmer and keep stirring. Slowly add the gram flour. Continue stirring, and slowly add all the ghee. Continue cooking and stirring till the mixture leaves the sides of the pan. Add the cardamom and camphor powder and mix well. (Time: About 30 min.)
Smear a deep plate or a plate with ghee. Pour in the mixture, spread and level. Leave it to cool for about 10-15 min. While still warm, cut into diamond shapes. Allow it to cool further for another 35-40 min till it comes to room temperature. Mysore Paak should be porous, light and crisp.