Mysore sludge

Ouch. I just made my first attempt at cooking mysore pakku (there are many ways to spell that)-- which is basically Indian fudge but without the chocolate. It's cooked in a similar way, where you heat a sugar syrup to the soft ball stage, then add melted butter (ghee, actually). It also has besan (chick pea flour) to thicken it. It comes out with the consistency of fudge, but very creamy and rich, like solidified condensed milk.

Or, it does if you do it right. Mine didn't really set, so it's more like butter sludge. Clearly it needed more cooking at the final stage when it is thickening up and setting. But I had to cut it a little short because the pan was ejecting spatters of hot grease all over everything, including me (yelp!).

Next time I need a larger pan to cook it in. Also, I will spread it into a 9x13, rather than an 8x8 pan. It would help if it were thinner, and I didn't realize how big the recipe was going to come out.

Trial and error cooking! It's the historical way. :-)