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Filter kaapi Mysore Pak
If you're a fan of South Indian sweets and filter coffee, Filter Coffee Mysore Pak is the fusion dessert you've been waiting for. This melt-in-your-mouth treat combines the nutty richness of gram flour and ghee with the bold aroma of freshly brewed filter kaapi. Whether you're prepping for Diwali or just craving something indulgent, this coffee-infused Mysore Pak adds a modern twist to a royal classic. In this post, we’ll explore the recipe, tips, and answer common questions to help you master this flavorful sweet.
How is it different from regular Mysore Pak?
While classic Mysore Pak uses besan, sugar, and ghee, the filter version adds brewed filter coffee or coffee decoction to enhance flavor and aroma.
Can I use instant coffee instead of filter kaapi?
Filter coffee gives the best flavor, but you can use strong instant coffee as a substitute. Mix 1/2 teaspoon of instant coffee with 1/2 water
Roasting Besan flour
For a perfectly soft ghee Mysore pak, it is very important to roast the besan well. Well-roasted besan without any raw smell yields a tasty Mysore pak. Always choose fresh besan for a silky smooth mysurpa texture. The key to perfect roasting is the low flame. Never sauté besan on a high flame, and do not increase the flame to medium. It might take 7-9 minutes for roasting. Adding ghee while roasting helps with easy roasting
What texture should Filter Mysore Pak have?
It should be soft and slightly fudgy, with a melt-in-the-mouth feel. The coffee adds moisture and depth
How long does it stay fresh?
Store it in an airtight container at room temperature for up to 5 days. Refrigeration may alter the texture.
Can I add nuts or chocolate?
Yes! Chopped cashews or a drizzle of dark chocolate can elevate the flavor even more.
Can I use milk for Mysore pak?
Yes, you can add half the quantity of milk instead of ghee, but adding milk will change the flavor of the Mysore pak. It might resemble 7 cups of Burfi
Do I need this much oil for Mysore pak?
The fat is essential for:
- Preventing lumps
- Creating melt-in-the-mouth texture
- Helping the sweet set properly
Can I just use ghee
Yes, you can replace ghee with oil.
Can I reduce the amount of sugar in Mysore Pak?
Yes, you can use 1 cup of sugar for 1 cup of besan flour if you prefer a subtle sweetness. However, to balance the besan flour and strong coffee, I find that using three times the amount of sugar compared to the besan flour quantity makes a tasty, delicious Mysore Pak.
What makes ghee coffee, Mysore Pak melt in the mouth?
The high ratio of ghee and oil to gram flour, combined with precise cooking technique, gives it a soft, silky texture.
Is melt-in-the-mouth Mysore Pak different from regular Mysore Pak?
Yes. Traditional Mysore Pak is crumbly and porous, while the ghee version is smooth and soft.
Ingredients
1/2 tablespoon filter coffee decoction
1/4 cup kadalai maavu| besan (gram flour)
1/2 cup oil
1/4 cup water
3/4 cup sugar (heaped)
1/4 cup ghee
How to make filter coffee mysore pak with step-by-step pictures
- Line a tray with parchment paper and lightly grease it with ghee. Set aside.
- ️If using stored besan: Dry roast besan on low flame for 2 minutes, stirring continuously to ensure even roasting. I skipped this as I used freshly opened besan flour
- ️Sift the roasted flour to remove lumps and ensure a smooth texture.
- ️Add oil to the sieved flour and mix thoroughly. Then add the coffee decoction and mix again until well combined.
- ️Warm the water and add sugar. Boil until the sugar dissolves and the syrup turns frothy.
- ️Add the besan-oil-decoction mixture to the syrup. Cook on medium-high flame for about 1.5 minutes.
- ️Add ghee little by little, stirring continuously. Avoid adding all the ghee at once, as it can affect the texture.
- ️ Continue cooking and stirring. You’ll notice small bubbles forming. Keep mixing and adding ghee at regular intervals.
- ️When the mixture starts leaving the sides of the pan and comes together, it’s ready. It will look frothy and bubbly.
- ️Immediately pour the mixture into the prepared tray. Level it and let it sit undisturbed until the top firms up slightly.
- Carefully flip the Mysore Pak. Grease a knife with ghee and cut into desired shapes.
- ️Let the pieces cool completely. Enjoy your melt-in-the-mouth Filter Kaapi Mysore Pak!
Ingredients
- 1/2 tablespoon filter coffee decoction
- 1/4 cup kadalai maavu| besan gram flour
- 1/2 cup oil
- 1/4 cup water
- 3/4 cup sugar heaped
- 1/4 cup ghee
Instructions
- Line a tray with parchment paper and lightly grease it with ghee. Set aside.
- ️If using stored besan: Dry roast besan on low flame for 2 minutes, stirring continuously to ensure even roasting. I skipped this as I used freshly opened besan flour
- ️Sift the roasted flour to remove lumps and ensure a smooth texture.
- ️Add oil to the sieved flour and mix thoroughly. Then add the coffee decoction and mix again until well combined.
- ️Warm the water and add sugar. Boil until the sugar dissolves and the syrup turns frothy.
- ️Add the besan-oil-decoction mixture to the syrup. Cook on medium-high flame for about 1.5 minutes.
- ️Add ghee little by little, stirring continuously. Avoid adding all the ghee at once, as it can affect the texture.
- ️ Continue cooking and stirring. You’ll notice small bubbles forming. Keep mixing and adding ghee at regular intervals.
- ️When the mixture starts leaving the sides of the pan and comes together, it’s ready. It will look frothy and bubbly.
- ️Immediately pour the mixture into the prepared tray. Level it and let it sit undisturbed until the top firms up slightly.
- Carefully flip the Mysore Pak. Grease a knife with ghee and cut into desired shapes.
- ️Let the pieces cool completely. Enjoy your melt-in-the-mouth Filter Kaapi Mysore Pak!
Video
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