firstly, in a pan take ¾ cup besan and roast on low flame.
roast until the besan turns aromatic without burning.
sieve the roasted besan making sure there are no lumps.
add in ¼ cup horlicks. you can alternatively use boost or any malt powder of your choice.
also, add ½ cup ghee and mix well.
whisk and mix making sure there are no lumps. keep aside.
in a large kadai take 1 cup sugar and ¼ cup water.
stir and dissolve sugar on medium flame.
boil for 2 minutes or until sugar syrup attains one string consistency.
add in prepared besan horlicks ghee mixture stirring continuously.
stir until the mixture is well absorbed with besan horlicks ghee mixture.
now add a half cup of ghee in batches and mix well.
mix until the ghee is completely absorbed.
further, add more ghee in batches and keep mixing.
repeat adding ghee and mix until the mixture starts to separate from the pan and turns frothy (takes approx. 15 minutes)
transfer the cooked mixture to a tray lined with butter paper.
level up and allow to rest for 20 minutes.
now carefully unmould the horlicks mysore pak without breaking.
cut into desired size and shape once the horlicks mysore pak is set well.
finally, enjoy horlicks mysore pak for 2 weeks by refrigerating in an airtight container.