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Mysore pak

traditional Mysore pak
5 from 2 votes
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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

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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
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