Cooking Instruction

1. Heat 2 tbsp of ghee in a pan. Add the soya flour and besan, roasting them on low flame until aromatic. Stir constantly to avoid burning. Once roasted, remove from heat.
2. In another pan, heat the sugar and water together until it reaches one-string consistency (when a drop forms a thin thread between two fingers). Add the cardamom powder and mix well.
3. Gradually add the roasted flour mixture into the sugar syrup, stirring continuously to combine.
4. Slowly pour in the remaining ghee while mixing to maintain a smooth consistency.
5. Cook on low heat until the mixture begins to leave the sides of the pan.
6. Transfer the mixture to a greased tray, spreading it evenly. Let it cool slightly.
7. Once it cools enough to handle, cut it into squares or diamond shapes before it hardens completely.
8. Enjoy your soft and melt-in-the-mouth Soya Mysurpa with tea!