My mom usually does mysore paahu for diwali. Gulab jamun is a standard sweet and apart from that she usually does this one. Ingredients:
Besan [kadalai maavu] – 1 cup Ghee [clarified butter] – 1 cup Sugar – 2 ½ cups (I used cane sugar)
Method:
Heat the ghee in the kadai Add besan to the ghee and mix it well. Make sure it mixes well with ghee. Take a hard based vessel [usually uruli is a good choice] and add 1 cup of water Add 2 ½ cups of sugar to that. Make a thick sugar syrup. When lift the spatula from the vessel the syrup must make a thread. It should be that thick [ Kambi paahu] Now add the besan mixture and mix it well. Cook till the mysore paahu froaths up.. [Nurai varum varai] While the mysore paahu mixture is getting ready, take a broad plate and coat it with ghee. Transfer the mysore paahu mixture to the ghee coated plate. Allow it to cool and cut into your favourite shapes.
