Mysore pak is a famous South Indian Sweet made from besan and generous amount of ghee. This recipe uses relatively less ghee which accounts for not so porous version of mysore pak. Besan or gram flour is roasted on low flame till aromatic. It is then quickly mixed into bubbling sugar syrup along with loads of ghee till the mixture thickens. It is then poured into greased dish and cut into diamonds once cooled.
Makes: app. 8 – 12 Mysore Pak.
Besan / Gram Flour 1 Cup
Sugar 1 Cup
Ghee 1/2 Cup
Method of preparation:
Heat the ghee to warm it up and keep aside.
Grease a dish with a dollop of ghee and keep aside.
Heat a heavy bottomed pan on medium low heat, add besan and roast it by stirring continuously to avoid burning.
Once the besan is aromatic or changes color, remove from heat and cool the besan / gram flour to room temperature.
Bring to boil a cup of water on high flame in a deep heavy bottomed pot, add sugar and mix well.
Once the sugar dissolves and the syrup forms a single soft string, follow the below steps quickly.
Add couple of tablespoons of besan at a time into the sugar syrup and mix well to combine.
Add a tbsp of warm ghee after each addition of the besan and mix well.
Once the besan is completely mixed with syrup without forming any lumps, add any remaining ghee and mix well. Make sure the heat is still on high flame all the time if you are looking for a porous mysore pak.
Keep the sugar syrup stirring while you add the besan and ghee.
Once the besan and ghee mixture thickens not solidifies, remove from heat and pour into the greased dish.
Don’t adjust the mixture once it is poured into the greased dish.
Let the besan mixture cool a little before cutting into preferred shapes.
Cool the mixture completely and break the pieces separately.
Store tight in a jar and serve mysore pak when necessary.
Notes:Make sure to get the sugar syrup right.
Suggestions:If the sugar syrup thickens more than necessary, the besan mixture granulates and forms into coarse powder. So make sure the syrup is not thick.
If the sugar syrup is too thin, the besan mixture doesn’t come together and turns into halwa. So make sure sugar syrup is right.
If the mysore pak is not porous, make sure to cook the syrup in high flame and keep it on high flame the whole process and add 1 1/2 to 2 cups of ghee for more softer and porous version of mysore pak.
Variations: Some recipes doesn’t roast the besan in the beginning while some recipes call for soda bi carb which makes the mysore pak more porous.
Other Names:Mysore Pak, Mysore Paak.