Though full of calorie but one of my favourite Southern Sweet is Mysore Pak. Prepared with one of the most common ingredient that we prefer to use while making Indian Sweet i.e. Gram Flour or Besan and the best part is Mysore Pak is prepared with only 4 basic ingredients that are very easily available. Now comes the complicated part …. Though the Ingredients are basic but not the process; at least for me. I got the perfect piece after 6 unsuccessful attempts! What I found is every time the reason for not getting the perfect one is different. So I am trying to put all the things that we need to keep in mind while preparing the soft and sweet Mysore Pak.
Mysore Pak
- Category: Sweet
- Cuisine: Indian, South Indian
Ingredients
Units
Scale
- Besan/ Gram Flour: 1 cup
- Sugar: 1.5 cup (or 2 Cup)
- Ghee/ Clarified Butter: 1.5 cup
- Water: 1 cup
Instructions
- [url href="https://kitchenofdebjani.com/wp-content/uploads/2014/12/mysore-2Bpak101-300x169.jpg"]
[/url] - This recipe requires multitasking! Two burners have to be available while making Mysore Pak.
- Sieve the Gram Flour to get freed from any lump.
- Add 1 Tbsp. of Ghee to the Gram Flour and mix properly and again sieve the Flour. This step is mandatory.*
- Take remaining Ghee in a pan and heat the Ghee sufficiently and keep high flame on.
- Boil Sugar along with 1 Cup water to get a one string Syrup. Do check with your fingers the consistency of Sugar syrup as this is another important point to be considered.*
- [url href="https://kitchenofdebjani.com/wp-content/uploads/2014/12/Mysore-2BPak-2BCollage-2B1-300x214.jpg"]
[/url] - Now start adding Gram Four to the Sugar Syrup when the syrup reached the one string consistency and start mixing continuously. After adding entire Flour to the Syrup, mix it properly and the flame should be medium at that time.
- Take a ladle and star adding Hot Ghee to the Flour mixture and start mixing simultaneously while adding the Ghee and after adding entire Hot Ghee keep the process of mixing on.
- Stop cooking and switch off the flame immediately when the Mixture turns pale yellow in colour and frothy in texture.*
- Transfer the Mixture in a greased Tray and give a standing time of around 30 minutes to get the Mysore Pak Cooled.
- After that cut the Mysore Pak into rectangular/ Square Pieces.
- [url href="https://kitchenofdebjani.com/wp-content/uploads/2014/12/2014-12-09-2B21.38.421-300x221.jpg"]
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[/url]Notes
Mixing Ghee with the Raw Flour is one of the tricks to be applied while making Mysore Pak as this step is required for not having any lump while adding the Flour to Sugar Syrup. Addition of Raw Flour directly to the Syrup always forms lumps.
We should have consistency of 1 string of the Sugar Syrup for making perfect Mysore Pak.
Lastly, the time when to stop the cooking is another point to be considered because extra cooking will create Halwa and less cooking will create Laddu!
On a final note, ½ of the Ghee can be replaced with refined Oil.
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Rickta Dutta says
Awesome
Rickta Dutta says
Awesome
Debjani Chatterjee (Alam) says
Thanks Rickta ! Try kore dakh ...vison valo hoy.. jotodur jani kolkatay pawa jay na
Merita says
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