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mysore pa

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 cups Sugar
  • 1/3 Cup Water

Instructions

  • Before starting to make Mysore pak, first take a tray and place parchment paper. Grease it with a little ghee and keep aside
  • Measure and keep all the ingredients ready
  • Dry roast the besan flour in a low flame for 2 minutes; mix well continuously for even roasting
  • Add 1/2 cup of ghee and mix well, and continue roasting ina  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 to a vessel
  • In a heavy-bottomed pan, add sugar and water; mix well and cook on a 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 a 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, avoiding adding ghee at one shot, as it will affect the Mysore pak texture
  • Keep mixing and continue cooking. Make sure you mix well and add ghee a regular intervals
  • 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 enjoy the melt-in-the-mouth Mysore pak

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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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