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HERSHEY MYSOREPAH

Hi ,
Our family favorite sweet mysorepah, everyone loves the melting ghee mysorepah. I added Hershey Chocolate syrup to enhance the flavor and texture which was as expected top hit.
The recipe is as below,

INGREDIENTS :
Besan flour – 1 cup
Hershey chocolate syrup – 1/2 cup
Sugar 1 cup
Ghee + oil 1/4 cup.

METHOD :
  1. Mix besan flour in half cup of oil without lumps .
  2. Add Hershey chocolate syrup and mix evenly.
  3. Heat sugar with 1 cup water ,till one string consistency.
  4. Now add besan mixture to boiling sugar syrup with continuous stirring . 
  5. At this stage do not stop or slowdown stirring ,stir continuously in low flame. 
  6. Add balance ghee / oil ,keep stirring
  7. Mixture starts foaming, keep stirring .
  8. When the mixture foams completely (as in picture ), remove from flame immediately.
  9. Pour it in greased plate and even it.
  10. Let it cool a bit, when mysorepah is still warm make slice marks. 
  11. Once cool down completely ( 4 to 5 hours ) ,invert from plate and serve.
NOTES :
Leave the mysorepah undisturbed for 4 to 5 hours for the slices to be perfect. I inverted in 2 hours and it was gooey. 


Happy cooking!!
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