MYSORE PAK

Ingredients

Gram Flour 1 cup
Ghee 1 1/2 cups
Sugar 2 cups

Take a bottom thick kadai, add half of the ghee and gram flour into it. Fry till it comes to brown colour. Keep it aside. Take sugar in the same kadai and add sufficient water (1 cup). Boil it till the pearl consistency comes. Then add the fried gram flour into the sugar liquid. Add the balance ghee and stir it well. It becomes thick and comes without touching the sides of the pan. Pour into ghee coated plate and allow it to cool for 5 minutes. Make diamond slices with a sharp edged knife.

VERKKADALAI URUNDAI (PEANUTS BALLS)

Ingredients

Dried Verkkadalai without oil 3 cup
Jaggery ½ cup
Rice flour 2 table spoon
Cardamom Powder ½ tea spoon

Clean the jaggery and make thick paagu (liquid paste) with 3 string consistency. Add the skin removed verkkadalai, cardamom powder to that paagu and stir it well. With the help of rice flour, make balls from the verkkadalai mixture and allow it to cool.