Mysore Pak

Method

1. Grease a small tin or steel plate (about 10 cm square, 2 cm deep) with a smear of the ghee and set it beside the stove — once the sweet is ready there is no time to prepare anything.
2. Sift 50 g of gram flour twice through a fine sieve so it is completely lump-free. Melt 40 g of ghee in a small pan and hold it hot over the lowest flame; it must go into the sweet hot, never cold.
3. In a heavy-bottomed kadai or saucepan, dissolve 100 g of sugar in 50 ml of water over medium heat, then boil for 4-5 minutes to one-string consistency: a drop pressed between finger and thumb pulls a single unbroken thread.
4. Lower the heat and rain the sifted gram flour into the syrup in a thin stream, whisking hard with the other hand until it is a smooth, glossy batter with no lumps at all.