BESAN - 3/4 CUP

firstly, in a pan take ¾ cup besan and roast on low flame.

1

TURNS AROMATIC

roast until the besan turns aromatic without burning.

2

SEIVE WELL

sieve the roasted besan making sure there are no lumps.

3

HORLICKS - 1/4 CUP

add in ¼ cup horlicks. you can alternatively use boost or any malt powder of your choice.

4

GHEE - HALF CUP

also, add ½ cup ghee and mix well.

5

WHISK & MIX

whisk and mix making sure there are no lumps. keep aside.

6

SUGAR - 1 CUP

in a large kadai take 1 cup sugar and ¼ cup water.

7

DISSOLVE SUGAR

stir and dissolve sugar on medium flame.

8

ONE STRING CONSISTENCY

boil for 2 minutes or until sugar syrup attains one string consistency.

9

BESAN HORLICKS GHEE

add in prepared besan horlicks ghee mixture stirring continuously.

10

MIX WELL

stir until the mixture is well absorbed with besan horlicks ghee mixture

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GHEE - HALF CUP

now add a half cup of ghee in batches and mix well.

12

GHEE ABSORBED

mix until the ghee is completely absorbed.

13

GHEE - HALF CUP

further, add more ghee in batches and keep mixing.

14

TURNS FROTHY

repeat adding ghee and mix until the mixture starts to separate from the pan and turns frothy (takes approx. 15 minutes)

15

TRANSFER TO PAN

transfer the cooked mixture to a tray lined with butter paper.

16

LEVEL UP

level up and allow to rest for 20 minutes

17

SET PERFECTLY

now carefully unmould the horlicks mysore pak without breaking.

18

SLICE THICK

cut into desired size and shape once the horlicks mysore pak is set well.

19

READY TO EAT

finally, enjoy horlicks mysore pak for 2 weeks by refrigerating in an airtight container.

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