1. Grease a pan or tray with some ghee and set it aside.
2. Sieve the sorghum flour and gram flour and keep it in a mixing bowl.
3. Add melted ghee (150g) to the flours and prepare a batter. Set aside.
4. In a heavy thick-bottomed pan, add sugar and 1 cup of water.
5. Place the pan on the stove over medium-low or medium heat and heat the sugar syrup.
6. Meanwhile, take the ghee in another pan and melt it on a low flame.
7. Let the sugar syrup start bubbling and boiling. Once it comes to a boil, add green cardamom powder and batter in to it.
8. Stir very well, then add the ghee in parts. First, add a ladle full of the hot ghee.
9. Add the second portion of ghee and mix it very well. Keep the heat at medium-low or medium.
10. Continue adding all the ghee in parts, mixing thoroughly each time.
11. Once all the ghee is absorbed, cook the flour mixture on low to medium heat with continuous stirring.
12. When the mixture starts to leave the sides of the pan, transfer it to the greased tray.
13. Level the mixture with a spatula and let the Mysore Pak cool down or become warm.
14. Once warm or cooled, invert the pan onto a chopping board, tray, or plate.
15. Tap the sides and bottom of the pan to release the Mysore Pak block.
16. Cut the Mysore Pak into rectangular or square pieces.
17. Store in an airtight container and enjoy the sweetness of millet Mysore Pak.
Special Programme for Promotion of Millets in Odisha
Directorate of Agriculture and Food Production, Dept. of A&FE, Govt. of Odisha
