Ghee Mysore pak | soft mysore pak

Ghee Mysore Pak recipe | Mysore Pak | Mysore paagh | soft Mysore pak | sweet Mysore pak | mysorepa |  mysurpa  | Sri Krishna sweets style melt-in-mouth Mysore Pak | besan burfi | ghee burfi | diwali sweets with step by step pictures and video recipe. Check out the video recipes for soft Mysore pak in Tamil and soft Mysore pak in English. If you like the video pls SUBSCRIBE to my channel.

Ghee Mysore Pak recipe | Mysore Pak | Mysore paagh | soft Mysore pak | sweet Mysore pak | mysorepa |  mysurpa  | Sri Krishna sweets style melt-in-mouth Mysore Pak | besan burfi | ghee burfi is a traditional Indian sweet. There are two versions of Mysore pak - hard & porous one, and a melt-in-mouth one. This one is the soft melt-in-mouth, mouthwatering, fail-proof Mysore pak with 3 main ingredients.  Mysore pak is a popular Indian sweet / dessert recipe from the state of Karnataka and hails from the royal family of Mysore.

My entire family loves this soft Sri Krishna sweets version of mysurpa.

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 chose fresh besan for silky smooth mysurpa texture. The key to perfect roasting is the low flame. Never sauté besan on high flame and do not increase the flame to medium. It might take 7-9 minutes for roasting. Adding ghee while roasting helps for easy roasting

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 ghee for Mysore pak?

Ghee is a key ingredient that determines the shape and texture of the Mysore pak. Mysore Pak turns soft if you add 1 cup of ghee for 1 cup of besan flour, but after trying this combination my family loves the ratio I used for Mysore Pak. It yields the best soft melt-in-mouth Mysore pak

Can I reduce the amount of sugar for Mysore Pak?

Yes, you can use 1 cup of sugar for 1 cup of besan flour if you prefer subtle sweetness, but to balance the besan flour I feel the twice amount of sugar compared to besan flour quantity makes a tasty, delicious Mysore Pak.

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Mysore pak

ghee mysore pak recipe

5 from 5 votes

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Ingredients

• 1 cup Besan flour lump-free
• 1 + 1/2 cup Ghee
• 2 cup Sugar
• 1/3 Cup Water

Instructions

• Before starting to make Mysore pak, first take a tray and place parchment paper. Grease it with little ghee and keep aside
• Measure and keep all the ingredients ready
• Dry roast the besan flour in low flame for 2 minutes; mix well continuously for even roasting
• Add 1/2 cup of ghee and mix well and continue roasting in low flame
• Keep sautéing and continue cooking
• When the raw smell is almost gone add 1/2 cup of ghee and mix well, cook till the raw smell goes off completely
• Turn off the stove and transfer the mixture into a vessel
• In a heavy-bottomed pan add sugar and water; mix well and cook on low flame
• Sugar melts down and starts boiling, keep mixing and cook till you get 1-string consistency
• Carefully take a small quantity of syrup between your thumb and index finger, stretch it and it forms a thin string. After attaining this stage add the besan mixture immediately
• Continue cooking on low flame, keep mixing so that everything gets mixed well
• You can see small bubbles in the mixture, add the remaining ghee little by little, avoid adding ghee at one shot as it will affect Mysore pak texture
• Keep mixing and continue cooking. Make sure you mix well and add ghee on a regular interval
• At one stage the whole mixture comes together, without sticking to the sides of the pan
• The mixture turns frothy and bubbles up, turn off the flame immediately and transfer the flowing mixture into the greased tray
• Level the tray and keep it untouched for 20 minutes or till the top portion turns slightly firm
• Grease the knife with ghee and carefully flip the Mysore Pak
• Cut into the desired shape and it enjoys the melt-in-mouth Mysore pak

Video

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Notes

1. Always roast the besan flour in low flame and make sure the raw smell completely goes off
2. If you want to cut down the ghee you can add 1 cup of ghee but pls don’t reduce further as it will affect the Mysore pak texture
3. Oil can be added but it won’t give the same flavor
4. If you prefer mild sweetness add 1 cup of sugar but in that case use 1/4 cup of water for making sugar syrup
5. One string consistency is very important or Mysore pak. As soon as you get it to add besan flour immediately
6. Always cook Mysore pak in low flame for best result
7. If you are doubtful if the mixture is ready to transfer for cutting, take a small portion and try to roll in your hands. If you can roll a small non-sticky ball, it is ready
8. The moment the mixture stars leaving the pan with bubbles turn off the stove and transfer
9. Carefully flip and cut the Mysore pak
   If you are doubtful about flipping, cut after the top layer is firm and yet it remains on the tray. Take it out after 30 minutes
10. You can add any other flavors but that might alter the ghee Mysore pak taste

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Ingredients:

1 cup Besan flour, lump-free

1 + 1/2 cup Ghee

2 cup Sugar

1/3 Cup Water

How to make melt in mouth Sri Krishna sweet style Mysore pak:

• Before starting to make Mysore pak, first take a tray and place parchment paper. Grease it with little ghee and keep aside
• Measure and keep all the ingredients ready
• Dry roast the besan flour in low flame for 2 minutes; mix well continuously for even roasting

• Add 1/2 cup of ghee and mix well and continue roasting in low flame

• Keep sautéing and continue cooking

• When the raw smell is almost gone add 1/2 cup of ghee and mix well, cook till the raw smell goes off completely

• Turn off the stove and transfer the mixture into a vessel

• In a heavy-bottomed pan add sugar and water; mix well and cook on low flame

• Sugar melts down and starts boiling, keep mixing and cook till you get 1-string consistency

• Carefully take a small quantity of syrup between your thumb and index finger, stretch it and it forms a thin string. After attaining this stage add the besan mixture immediately

• Continue cooking on low flame, keep mixing so that everything gets mixed well
  
• You can see small bubbles in the mixture, add the remaining ghee little by little, avoid adding ghee at one shot as it will affect Mysore pak texture

• Keep mixing and continue cooking. Make sure you mix well and add ghee on a regular interval

• At one stage the whole mixture comes together, without sticking to the sides of the pan
• The mixture turns frothy and bubbles up, turn off the flame immediately and transfer the flowing mixture into the greased tray

• Level the tray and keep it untouched for 20 minutes or till the top portion turns slightly firm

• carefully flip the Mysore Pak
• Furthermore, grease the knife with ghee and Cut into the desired shape
• Cool them for 10 minutes and enjoys the melt-in-mouth Mysore pak