ghee mysore pak recipe
Ghee Mysore pak is very famous indian sweet recipe which is a delicasy from Mysore region, Karnataka. It is a mouth watering recipe made with ghee, besan/gram flour and sugar.
Servings 12 medium pieces
Ingredients
- 1 cup besan/gram flour
- ½ cup ghee / clarified butter for making the besan mixture
- 1 cup sugar
- ¼ cup water
- ½ cup ghee / clarified butter
Instructions
preparing gram flour mixture,
- dry roast 1 cup besan on low flame for 5-8 minutes on low flame.
- roast until the besan turns aromatic.
- sieve the roasted besan to remove from any lumps present in besan.
- now add ½ cup ghee and mix well.whisk to make sure there are no lumps. keep aside.
preparing sugar syrup,
- Take a large kadai and add 1 cup sugar and add ¼ cup water. dissolve sugar keeping the flame on medium flame.
- boil the sugar syrup until it reaches 1 string consistency.
final preparation,
- Add prepared besan ghee mixture into the sugar syrup. keep the flame low.
- stir well until the besan-ghee mixture is combined well in sugar syrup.
- now add 1 tbsp of ghee and mix well.
- mix until the ghee is completely absorbed.
- further, add 1 tbsp of more ghee in batches and keep mixing.
- repeat adding ghee and mix until the mixture starts to separate from the pan (takes approx. 13 minutes).
- transfer the cooked besan mixture to a tray lined with butter paper.
- level up and allow to rest for 30 minutes.
- now carefully unmould the mysore pak without breaking.
- cut into desired size and shape once the mysore pak is set well.
- enjoy ghee mysore pak for 2 weeks by refrigerating in an airtight container.
- level up and allow to rest for 30 minutes.
- now carefully unmould the mysore pak without breaking.
- cut into desired size and shape once the mysore pak is set well.
- enjoy ghee mysore pak for 2 weeks by refrigerating in an airtight container.
Video
Notes
- The whole taste of this Mysore pak, comes from ghee only. So I don’t recommend reducing the ghee quantity. It lends great flavour and softness.
- Slow roasting the besan flour in low flame is the secret to get nice texture.
- Roasting the besan flour is a must. Also, don’t burn the flour, else the colour becomes dull and it tastes bitter.
- Check 1 string consistency perfectly or else the Mysore pak turns hard. When checking string consistency, be alert and do it in low flame.
- At last pour ghee little by little only, to get a nice texture.
- When the first bubble appears, be alert. Next is the frothy stage.
- As soon as you see the froth, immediately switch off flame and pour into the tray.
- Don’t cook it after the frothy stage, else the Mysorepak turns brittle and hard.
