Ghee mysore pak is an easy and delicious sweet that could be made in no time. As the name suggests it is made with ghee, lots of ghee to be very specific, which gives this sweet a soft and creamy texture which literally melts-in your mouth.

• 1 cup besan / chickpea flour
• 1 cup sugar
• 1 & 1/2 cup ghee, melted
• 1/4 cup water

• Grease a square baking pan or a desired pan that you will be using to set the mysore pak and set aside.
• In a heavy bottomed pan, roast the besan / chickpea flour until the raw smell disappears.
• Transfer the besan to a bowl and add 1 cup of ghee, Using a whisk stir to combine without any lumps.
• In another pot, add sugar and 1/4 cup water and bring to a boil, check for the sugar syrup to reach one string consistency.
• Now slowly add the began-ghee mixture into the sugar syrup and stir gently to combine.
• Keep stirring until the mixture well incorporated and the you see tiny bubbles inn the sides of the pan.
• At this stage gradually add the remaining 1/2 cup ghee and keep stirring until all the ghee is absorbed.
• At this stage you will see the mixture leaving the sides of the pan, switch off the flame and transfer the mixture to the greased pan.
• Smooth the top with a spoon and let it set.
• When its still warm and not completely set, using the knife to cut tinto desired shape. Let it cool completely.
• Store in an airtight container and enjoy!

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BADUSHA/BALUSAHI
By Sathya Sankar 
Yields 12 

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INGREDIENTS

For the Dough

• 1.5 cups all purpose flour/maida
• 3 tablespoons butter, softened
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sugar
• 1/2 cup milk

For the sugar syrup

• 3/4 cup sugar water, just to immerse the sugar
• 3 green cardamom. crushed
• 1/2 tablespoon lemon juice
• Oil for deep frying

METHOD

• Sieve flour, baking powder, baking soda into a wide bowl. Add the sugar and mix well.
• Add in the butter and mix until all the butter is incorporated, rub the mixture with the palm of your hands until resembles a sand texture.
• Now slowly add the milk little by little and mix to form a dough.
• Do not knead harder, the dough should be soft but not smooth.
• Keep it covered when preparing the sugar syrup.

Making the Syrup

• In a heavy bottomed pot, add the sugar and water.
• Once the sugar dissolves and the syrup starts boiling, check for consistency.
• The syrup should reach one thread consistency, check by pulling your forefinger and thumb and it should form a single thread .
• Switch of the flame, add the lemon juice and cardamom, set aside.

Frying the dough

• Heat oil in a heavy bottomed pan.
• Make small balls from the dough and shape it like small doughnuts or pinch the sides and fold  as you would for  Kozhukattai and keep it covered until you start frying.
• Drop the shaped dough in to the oil, once the badusha starts floating, lower the heat to medium and keep frying until it cooked through and turns light golden.
• Drain from the oil and immediately soak them in the sugar syrup.
• Repeat the same with the remaining dough.
• Let the badusha soak in the syrup for 20 minutes, turning them in between.
• Remove from the syrup and enjoy!