Mysore pak is an Indian sweet prepared at any occasions. It is a buttery melt in mouth sweet prepared using generous amount of ghee, sugar and gram flour
For past few days, I have been preparing lot of dishes which once upon a time I used to order from stores. I had no idea how easy they are to prepare at home , also how hygienic if we make at home.
Ever since lockdown, I prepared these melt in mouth Mysore Pak at least three to four times and each time they taste even more better. Of course I did some research and done modification here and there until I got them all perfect. So why waste time ?Let’s try them out right now.
Preparation Time: 10 Minutes
Cooking Time: 20 Minutes
Yields : 15-16 Pieces
- 2 Cups(160 Grams) Besan/Gram flour
- 2 cups (340 Grams) sugar
- 1/2 Cup(60 Grams) oil
- 2 cups (250 Grams) Ghee
- 1 Cup Water
- Salt to taste
- Water to grind
First prepare a pan by greasing it with oil or ghee. You can also use butter paper .
Take sugar and water in a pan . Place on heat and let sugar dissolve completely and mixture come to boil.
Keep stirring in between.
Reduce the heat to medium high and let the syrup boil until it comes to one string consistency also called as ‘Chasni’. You can check by taking a drop of syrup between your forefinger and thumb and pulling it apart. If you see single thread or 1 string, then the syrup is ready. If not let it boil for some more time.
Switch off the heat at this stage. Add besan little at a time, stirring continuously otherwise lumps will form.
Meanwhile, take oil and ghee in other pan and keep it for heating.
Once the besan is all mixed well, again switch on the heat . Keep it on medium.
Once the ghee mixture is hot, take a laddle full and drop it in the besan mixture. Immediately it will bubble up. If it doesn’t bubble that means ghee isn’t hot enough. It should be really hot so that we get nice net texture in our Mysore Pak. Stir continuously.
Once ghee is mixed well again repeat the process of pouring hot ghee over besan mixture. Keep stirring.
This process should be continued until all the ghee mixture is poured in besan .
Now you will see that mixture is releasing ghee . Keep stirring until it comes together like a dough.
Take it out in a greased tin. Gently spread it well using the backside of greased spoon.
Using knife give gentle cuts.
Wait until it cools completely and then flip over.
Store Mysore pak in airtight container. Tastes even better if you eat it next day.