- Besan/ Gram Flour: 1 Cup
- Sugar: 1.5 Cup (or 2 Cup)
- Ghee/ Clarified Butter: 1.5 Cup
- Water: 1 Cup
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- 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.*
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- 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.
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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.
- Category: Sweet
- Cuisine: Indian, South Indian