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    Mysore pak recipe | Traditional Mysorepak

    May 11, 2022 By Vidya Srinivasan 1 Comment

    218 shares
    Jump to Recipe Jump to Video Print Recipe

    Mysore Pak recipe | Kalyana Mysore pak | MysorePak | Mysore paagh | hard Mysore pak | mysorepa |  mysurpa  | besan burfi | ghee burfi with step by step pictures and video recipe. Check out the video recipes for Mysorepak video. If you like the video pls SUBSCRIBE to my channel.

    Mysore pak recipe | Traditional Mysorepak is a traditional Indian sweet. There are two versions - hard & porous one, and a melt-in-mouth one. This one is the first version of Mysorepak with 4 main ingredients. It is a popular Indian sweet / dessert recipe from the state of Karnataka and hails from the royal family of Mysore.

     

    Jump to:
            • Sieving BESAN FLOUR
            • Ghee and oil
            • Sugar consistency
            • Ingredients
            • Recipe with step by step pictures
            • Mysore pak Video recipe

    Sieving BESAN FLOUR

    It is very important to sieve the besan flour. Well-sieved besan yields a tasty Mysore pak. Always chose fresh besan flour

    Besan - oil mixture

    Always make sure it is lump-free.

    Do I need a Mysore pak tray?

    I have used a baking pan. You can use any plate or tray. Placing parchment paper and adding ghee is optional but I feel it helps for smooth unmolding

    DO I NEED THIS MUCH GHEE and oil FOR MYSORE PAK?

    Ghee and oil are the key ingredients that determine the shape and texture of the Mysore pak. Some traditional Mysore Pak recipes use baking soda for the porous Mysore pak texture but to avoid baking soda I used extra oil and ghee. You can use leftover excess oil and ghee for other cooking but reducing it might alter the texture and taste.

    can I add the entire ghee at once?

    no, always make sure you add ghee in batches. Adding ghee at once alters the texture.

    CAN I Alter THE AMOUNT OF SUGAR FOR MYSORE PAK?

    Yes, you can alter the sugar according to your taste but avoid adding more as it will disintegrate the Mysore pak.

    One string consistency 

    Always make sure you cook one-string consistency sugar syrup. If the syrup is not of the right consistency, Mysorepak texture might vary.

    Should I cut the Mysore pak right after we transfer?

    It is always recommended to slit the Mysore Pak when it is hot as it is difficult to cut after it is completely cool

    Indian sweet recipes in TMF

    soft Mysore pak

    Laddu recipes 

    Burfi

    Halwa

    homemade ghee recipe

    Diwali special sweets

    For the Mysore pak video recipe in Tamil

    Mysore pak

    traditional Mysore pak
    5 from 2 votes
    Print Pin Comment

    Ingredients

    • Besan flour | kadalai Maavu 1 + 1/2 cup
    • Sugar 1 + 3/4 cup adjust according to your taste
    • Oil 1 + 1/2 cup flavorless oil
    • Water 1/2 cup
    • Pinch of salt
    • Ghee 1 + 1/2 cup

    Topping

    • little sugar optional

    Instructions

    Prepare tray

    • Firstly take a tray and place parchment paper. Grease it with little ghee and keep aside

    Besan oil mixture

    • Measure and keep all the ingredients ready
    • Sieve besan flour well and make sure it is lump-free
    • Transfer the besan flour to a wide mixing bowl
    • Furthermore add oil and mix well till you get a lump free smooth mixture

    Heat ghee

    • Take ghee in a heavy-bottomed pan and heat it in low - medium flame till it turns slightly frothy
    • Simmer the flame and continue to heat

    Sugar syrup

    • Add sugar, hot water, and a pinch of salt to a wide heavy-bottomed pan; mix well and boil
    • Sugar melts down and starts boiling, keep mixing and continue cooking
    • When it boils well simmer the flame and check for 1-string consistency
    • Carefully take a small quantity of syrup between your thumb and index finger, stretch it and it forms a thin string

    Besan mixture

    • After attaining this stage add the besan-oil mixture immediately
    • Mix well and cook till the mixture boils well and Thickens
    • You can see many small bubbles in the mixture and it turns frothy
    • Carefully add a ladle of hot ghee. Hot ghee should turn frothy; mix well and add a ladle full of ghee in batches
    • adding ghee at one shot as it will affect Mysore pak texture so always add ghee in batches and mix well in between each addition
    • Add the entire ghee and the mixture will look frothy and bubbles up; turn off the flame immediately and transfer the mixture to the greased tray
    • Gently press avoid hard press
    • Hot oil/ghee helps for brown Mysore pak

    Cut Mysore pak

    • Leave it for 3-4 minutes. When it is hot use a greased knife and slit
    • Optionally you can sprinkle sugar at this stage
    • Level the tray and keep it untouched for 1 hour or till it firms up
    • Carefully flip in a tray or plate( unmold and cut)
    • Cut them into pieces
    • Use a kitchen paper towel and wipe the excess oil- ghee glaze and enjoy

    Video

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    Notes

    Sieving BESAN FLOUR

    1. It is very important to sieve the besan flour. Well-sieved besan yields a tasty Mysore pak. Always chose fresh besan flour

    Besan - oil mixture

    1. Always make sure it is lump-free.

    Tray or baking pan

    1. I have used a baking pan. You can use any plate or tray
    2. Placing parchment paper and adding ghee is optional but I feel it helps for smooth unmolding

    Ghee and oil

    1. to avoid baking soda I used extra oil and ghee. You can use leftover excess oil and ghee for other cooking but reducing it might alter the texture and taste
    2. Simmer the ghee till we add it to the mixture. when you add ghee it should turn frothy else heat the ghee then add 
    3. always make sure you add ghee in batches. Adding ghee at once alters the texture
    4. Spread and add ghee for a frothy mixture 

    Sugar 

    1. Alter the sugar according to your taste but avoid adding more as it will disintegrate the Mysore pak
    2. Always make sure you cook one-string consistency sugar syrup. If the syrup is not of the right consistency, Mysorepak texture might vary

    Slit Mysorepak

    1. It is always recommended to slit the Mysore Pak when it is hot as it is difficult to cut after it is completely cool
    2. Avoid removing the pieces immediately. let it cool then take out the pieces
    3. After cooling always invert in a deep plate as oil- ghee oozes out
    4. Use a paper kitchen towel wipe the oil-ghee then enjoy the Mysore pak
    Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

    Ingredients

    Besan flour | kadalai Maavu 1 + 1/2 cup

    Sugar 1 + 3/4 cup, adjust  according to your taste

    Oil 1 + 1/2 cup, flavorless oil

    Water 1/2 cup

    Pinch of salt

    Ghee 1 + 1/2 cup

    Topping

    little sugar optional

    How to make Mysore pak with step by step pictures

    Prepare tray

        • Firstly take a tray and place parchment paper. Grease it with little ghee and keep aside

     

    Besan oil mixture

        • Measure and keep all the ingredients ready
        • Sieve besan flour well and make sure it is lump-free

        • Transfer the besan flour to a wide mixing bowl
        • Furthermore add  oil and mix well till you get a lump free smooth mixture

     

    Heat ghee

        • Take ghee in a heavy-bottomed pan and heat it in low - medium flame till it turns slightly frothy

        • Simmer the flame and continue to heat

    Sugar syrup

        • Add sugar, hot water, and a pinch of salt to a wide heavy-bottomed pan; mix well and boil

        • Sugar melts down and starts boiling, keep mixing and continue cooking

        • When it boils well simmer the flame and check for 1-string consistency

        • Carefully take a small quantity of syrup between your thumb and index finger, stretch it and it forms a thin string

    Besan mixture

        • After attaining this stage add the besan-oil mixture immediately

        • Mix well and cook till the mixture boils well and Thickens

        • You can see many small bubbles in the mixture and it turns frothy

        • Carefully add a ladle of hot ghee. Hot ghee should turn frothy; mix well and add a ladle full of ghee in batches

        • adding ghee at one shot as it will affect Mysore pak texture so always add ghee in batches and mix well in between each addition

        • Add the entire ghee and the mixture will look frothy and bubbles up; turn off the flame immediately and transfer the mixture to the greased tray


        • Gently press avoid hard press

        • Hot oil/ghee helps for brown Mysore pak

     

     

    Cut Mysore pak

        • Leave it for 3-4 minutes. When it is hot use a greased knife and slit

        • Optionally you can sprinkle sugar at this stage 

        • Level the tray and keep it untouched for 1 hour or till it firms up

        • Carefully flip in a tray or plate( unmold and cut)

        • Cut them into pieces

        • Use a kitchen paper towel and wipe the excess oil- ghee glaze and enjoy 

     

    « kaiyendhi bhavan Kara chutney | Kaara chutney
    Karamani Kuzhambu | Thattai payaru kuzhambu »

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    Comments

    1. Sai Kiran

      September 01, 2022 at 10:40 pm

      5 stars
      Mysore Pak is my all-time favorite sweet, I would love to eat evening time when I'm back home from school
      Thanks for the recipe

      Reply
    5 from 2 votes (1 rating without comment)

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