Any South Indian Materials Engineer worth his salt (or sugar) will know that Mysore Pak is derived by going through many a tie line on the Besan-Sugar-Ghee ternary phase diagram, with many solid phases, liquid phases in equilibrium, non-equilibrium, etc. etc..
But you eventually get to that sweet spot after an hour or so of stirring the mix in various proportions!
For those who are not materials engineers, it might be a daunting task to get to this sweet over that one hour period.
To specially help those, the two videos below show you how to make the south Indian delicacy.
Take heart. If I can do this you can.
Couple of Notes:
1. Make sure you put some Ghee on the pan where you pour the mix finally. (My camcorder did not record that part)
2. If you are not used to touching hot objects, do not touch the pan or tong and try to lick off hot mysore pak. You will get burnt.
3. Indian stores sell pre made Ghee. Expensive, but can save you time.
Hope you have fun making and eating Mysore Pak.
Do post your experience, notes, suggestions in the comments.
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