400th Post - Soft Mysore Pak

Mysore pak is one of the most popular sweet from Karnataka. It is made of generous amounts of ghee (clarified butter), sugar and gram flour. I love Krishna Sweet’s Mysore Pak. It has golden color, soft and ghee laden and neatly arranged in blocks in a plastic box. They put liberal amount of ghee to makes it soft.

 Here I tried to make like Krishna sweets, I could not completely recreate like that , but almost 90% succeed .The original Krishna sweets recipe is Besan: Sugar : Ghee in the ratio 1:3:3. Because of health reasons in my recipe  I  used 1:1 1/2:1.

Try my recipe and share your feedback.

Ingredients:

Fresh Besan                       1 cup

Sugar                                1 1/2 cups

Homemade Ghee                1 cup

Cooking oil                        ½ cup

Water                                ¼ cup 
Lemon color                         1 drop (optional)       

         

Method

• Grease the dish with a little ghee and keep aside.
• Dry fry the Besan till you get the aroma.
• Sieve the flour and mix with oil, without any lumps and keep aside for 20 minutes.
• In a pan heat sugar and water. Boil until you get a one string consistency. Add lemon color(optional)
• (Drop the syrup on a plate; it should be like a pearl, without moving).
• In mean time, heat the ghee separately and keep aside.
• Once you get the one string consistency, add some ghee and slowly add the gram flour mixture and keep stirring continuously without any lumps.
•  Reduce the stove heat. Cook on low-medium heat
• Add ghee little by little stirring continuously.
• Keep stirring till the Mysore pak will gather like a halwa and ghee starts leaving sides and mixture comes out from the vessel.
• Pour it into the greased dish and spread it evenly.
• Let it cool for 15 minutes and then cut into rectangular or your desired shapes.
• Store them in an airtight container.

TIPS

• Before start to make Mysore pak, all making materials should be ready and keep it one place.
• Always use fresh Besan flour. Otherwise the Mysore pak will not taste good.
• Stove heat should be medium.
• The consistency of the sugar syrup is very important so wait till you reach one string consistency.
• Use pure ghee, preferably home made ghee, to make soft and delicious Mysore pak.

Here is how to test the sugar syrup:

• Take out the spatula from the sugar syrup. Touch the sugar syrup with your index or middle finger.
•  Press the finger you touched the syrup with the thumb and then move apart the fingers. The syrup must stretch like a string.
• If the syrup does not stretch, heat the mixture for some more time and test again.