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Quick Mysore Pak

11 Dec

Quick Mysore Pak.

Here, besan, sugar and ghee is mixed into a batter before putting the mixture on heat. Once heat is applied, sugar melts and the syrup binds all the besan into thick gooey mixture. The mixture is then poured into greased tray and allowed it to harden. Quick mysore pak stays fresh for couple of weeks.
Makes: around 6 Pieces of Quick Mysore Pak.


Besan / Gram Flour 1 Cup
Powdered Sugar 1 1/2 Cups
Water 1/4 Cup
Ghee 2 Cups

Method of preparation:

Grease the insides of a small square dish with little ghee and keep aside.
Warm up the ghee and keep aside.

Heat a pan on medium heat, add besan and fry till the besan changes color or till its aromatic.
Remove from heat and cool the besan to room temperature.

In a pan, mix together besan, powdered sugar, ghee and water into thick batter without any lumps.
Add little bit more water only if necessary.
Now place the pan on medium heat.
Stir continuously until all the sugar melts and the mixture thickens and comes together.
When the sugar syrup is very thick and gooey, immediately pour into the greased dish.
Leave the dish aside for couple of hours for mysore pak to harden.
When the mysore pak is hardened halfway, cut it into pieces.
Store in a tight jar and serve quick mysore pak.
Notes: Make sure not to burn besan while toasting.

Suggestions: Adding more water takes more time for mysore pak to be hard.
Variations: I tried mysore pak without using ghee at all. It took longer to harden and tasted good.
Other Names: Quick Mysore Pak.