After a minute or so, add the flour, a little bit at a time and keep stirring so that it doesn’t form lumps. I use a whisk when I do this step.
Once the mixture thickens add the remaining ghee, a little bit at a time while constantly stirring. You need patience because this step is a bit laborious and you have to be careful that it doesn’t stick to the bottom. Keep stirring even after all the ghee has been used up, till the mixture comes away from the sides and the ghee starts glistening on the mixture.
You have a very small window of about 15 secs to remove it from the stove and pour it on the greased plate. If you taken it out too early, the Mysore pahu will be too soft and if you wait too long, it will become very hard and the ghee will all come out of the mixture. If you are adding cardamom powder, do so just before removing from the stove and mix well before pouring in to the plate. Do not pat the Mysore pahu but use your hands to just shake the plate gently to level it out.
Cut into the desired shape after about five mins and leave it to cool completely. Remove from the plate carefully and enjoy. Below is a video showing the preparation of mysore paak. Do watch and try it out, and subscribe to our channel.