Mysore Pak Recipe | Authentic recipe of Mysore Pak with step by step photos:
Exactly a month ago I posted a recipe of soft mysore pak.If you are yet to read that post then please click here:SOFT MYSOREPAK.A soft mysore pak as I mentioned in my earlier post will have a tempting soft texture without any pores on it.In the final step of making soft mysore pak,after pouring the mixture onto a tray for cooling we slightly pat it on top to give it a uniform texture.But in hard mysore pak we see pores on the surface.
Though it is hard to see and touch,the moment you put it in your mouth it melts like butter.Mysore pak is one sweet that can successfully ruin my diet chart.One of my personal favorite,I can find 100 reasons to come out of my diet chart if I am offered this sweet 😛 .
patience – a lot !!
gram flour/besan – 1 cup
sugar – 2 cups
ghee – 2 cups
water – 1 cup
- Into a mixing bowl sieve 1 cup of besan.
- Next,prepare sugar syrup by heating 2 cups of sugar with 1 cup of water.
- As soon as the sugar melts completely,add sieved gram flour or besan.
- Add besan little at a time and stirring the mixture continuously without letting it form any lumps.
- Once you add the entire quantity of besan and remove all the lumps creating a uniform mixture,add 1 cup of ghee.
- Keep stirring continuously on low flame.
- The mixture starts forming bubbles.Once you see ghee blending well with besan and sugar,add 1 more cup of ghee but add it gradually while continuously stirring the mixture.
- Keep cooking and stirring it on low flame until the mixture thickens and forms one single lump.For more clarity,refer the step by step photos given below.
- When it starts to form a lump,turn off the flame and pour the besan mixture onto a tray or a plate.
- Remember not to pat on top of the mixture after you spread it on plate or tray.Patting would remove the porous texture.
- If you find it difficult to spread the mixture in tray without patting with a spatula,then slightly shake the plate or tray and spread the mixture.
- Let it cool for about 2 to 3 minutes.Before it cools completely make cut marks into desired shapes.Mysore pak is alwasy cut in either square shape or rectangular and usually soft mysore paks are cut in rectangular shape while hard mysore paks are cut into square shapes.
- Allow it to cool for another 15 minutes before remove it from the tray.And mouth melting Mysore pak will be ready 🙂
Step by step photos:
Sieve 1 cup of gram flour into a mixing bowl.Heat sugar with 1 cup of water and boil until sugar melts completely.
Once sugar melts completely,add sieved gram flour gradually while stirring continuously to remove lumps. Once it becomes a uniform mixture without any lumps,add 1 cup of ghee. Cook on low flame until ghee gets blended well with gram flour and sugar.It starts forming bubbles. Next,add 1 more cup of ghee but little at a time.Keep stirring and cooking on low flame. As you continue to cook it on low flame it starts to thicken and form one single lump. Turn off the flame and pour the mixture onto a greased tray or plate. Spread the mixture by shaking the plate and not by patting it with spatula.Retain the pores on surface. Allow it to cool for 3 minutes. Make cuts of desired shape,preferably square or rectangular. Wait for another 15 minutes before you remove mysore pak from tray.