Mysore Pak
16-11-2024
www.kitchenfoodrecipes.com
Ingredients:
1 cup besan (gram flour)
1 ½ cups sugar
1 cup ghee (clarified butter)
½ cup water
½ cup oil (preferably a neutral one like sunflower oil)
Instructions:
Preparation
Sift the gram flour to remove lumps, ensuring a smooth texture for the Mysore Pak.
Grease a square or rectangular tray with ghee and set it aside for later.
Making the Sugar Syrup
In a heavy-bottomed pan, combine sugar and water.
Heat the mixture over medium flame until it reaches a one-string consistency (when a drop of the syrup forms a thin string between your fingers).
Adding the Gram Flour
Lower the flame and gradually add the sifted gram flour to the sugar syrup while stirring continuously.
Ensure no lumps form and the mixture becomes smooth.
Incorporating Ghee and Oil
In a separate pan, heat the ghee and oil together until warm (not smoking).
Slowly add this hot ghee-oil mixture, one ladle at a time, into the gram flour and sugar mixture. Keep stirring to ensure it absorbs fully before adding the next ladle.
Repeat this process until all the ghee and oil are incorporated and the mixture starts to separate from the pan's sides.
Cooking the Mixture
Continue stirring on low to medium heat. The mixture will become frothy and glossy as it thickens.
Cook until it forms a mass that doesn't stick to the pan.
Shaping the Mysore Pak
Quickly transfer the mixture to the greased tray and spread it evenly using a spatula.
Allow it to cool for 5–10 minutes, then cut into desired shapes (squares or rectangles) while it's still warm.
Cooling and Serving
Let the Mysore Pak cool completely to harden slightly before serving.
Store in an airtight container to maintain its freshness for up to a week.
Tips:
Always use fresh ghee for a rich aroma and taste.
Do not rush the process; cook on a medium flame to avoid burning.
Use a thick-bottomed pan to ensure even cooking.
Enjoy this melt-in-your-mouth traditional sweet that perfectly balances richness and sweetness!
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