Mysore Pak

Mysore Pak is one of the traditional sweet made during festivals, with besan flour(Kadala Mavu), Ghee and Sugar, It is one of the simple quick sweet with little tricks. Honestly, this is the first time I am making this Mysore Pak, come out super soft and tasty. Every time I am just behind my Mom and helping to make this sweet, Hopefully that helps me a lot. Let’s see how I make this mouth watering recipe.

Besan Flour: Besan flour 200 gram, fresh flour is better to make this recipe, Pour all flour into fine mesh strainer and remove, clean if any dirt or large chunks.

Cooking Oil: Use flavorless oil, like sunflower or vegetable oil, Here I use 100 ml vegetable oil to make this recipe. Or you can use 200 ml of ghee and skip the oil, But I felt it over ghee flavor, so I planned with half oil and half ghee.

Ghee(Melted Butter): 100 ml of clarified butter, or simply use melted butter its fine. If you don’t love ghee then go with 200 ml of oil.

Sugar: Use white sugar 200 gm. It depends the sweetness of sugar, If its over sweet then use 150 gm of sugar, If it is less sweet then use 250 gm of sugar for this type of sweet.

Ingredients:

Besan Flour: 1 Cup (200 gm)
Sugar: 1 cup (200 gm)
Ghee: 1/2 Cup (100 ml)
Oil (sunflower or vegetable Oil): 1/2 cup (100 ml)

Method:

Step 1: First in pan, add ghee and oil and heat it and keep aside. Then Grease with oil or ghee in plate or rectangular shape bowl.

Step 2: Then mix ghee or oil with stained flour like pouring consistency. You can also add besan flour directly to the sugar syrup with this step, but it requires some help, so I use this method it is simple and easy.

Step 3: Add sugar in non stick or heavy bottom pan, take more comfortable pan to pan and then add 1/4 cup of water and boil it until 1 string consistency. Just touch the sugar syrup with a thump and index-finger it forms string, then its ready to add the besan flour mixture.

Step 4: After adding keep stirring it without taking your hand from pan, to avoid burns and lumps. Once the flour is well combined, then add hot oil and ghee mixer little by little, The besan absorbs oil and cook well. Once you feel the change in color, release oil and produce a large white bubble without sticking in pan, then your mysore pak is ready to transfer.

Step 5: Switch off the flame and transfer immediately to greased plate, Level it and leave it for 10 minutes and make a mark with a sharp knife. Once cooled completely remove and enjoy.