Ghee Mysore Pak recipe, Soft Mysore pak
Filed under: Sweets Recipes
Posted on 31 Oct 2024, by
Preparation
00:10 minutes
Resting
00:00 minutes
Cooking
00:45 minutes
Total Time
00:55 minutes
Servings
8-10 servings
Difficulty
MODERATE
Recipe Video
Ingredients
- Besan Or Chickpea Or Gram Flour - 1 cup
- Ghee - 2 cups, divided
- Sugar - 2 cups
- Water - 1/2 cup
Directions
Initial Preparation:
- Grease a square tray and set aside. If you want, you can place a parchment paper in the bottom and the sides.
- Take the Besan flour in a heavy bottomed pan and dry roast it on low-medium heat for about 12 to 15 minutes or until the Besan flour turns aromatic. Stir continuously, otherwise there is a chance of burning the flour.
- Sieve the roasted Besan flour to remove any lumps.
- Then add a cup of warm ghee to it, mix well without any lumps and keep it aside.
Mysore Pak Preparation:
- Prepare the Sugar syrup first; For that, add two cups of sugar and half a cup of water in a heavy bottomed pan and boil on low heat until the sugar is dissolved.
- After that, on low-medium heat, boil for about 2-3 minutes or until it reaches one string consistency.
- Then add in the prepared Besan-Ghee mixture and combine well on low-medium heat.
- Once the sugar syrup and bean-ghee mixture are well combined, add 1 cup of warm ghee as four batches.
- First add 1/4 cup ghee and mix well until the ghee is completely absorbed on low-medium heat. Once the ghee is well combined with the Mysore pak mixture, again add 1/4 cup of ghee and mix well. Repeat adding ghee and keep mixing. It takes about 2 to 4 minutes each time.
- After adding ghee for the fourth time and stirring it for 3-4 minutes on low-medium heat, the Mysore Pak mixture becomes thick and starts to separate from the sides of the pan (takes approx; 15-16 minutes). To check the consistency, take some Mysore Pak mixture and roll it using your fingers, if it comes in ball shape then turn off the flame.
- Transfer the Besan mixture to the prepared tray and level the top with a spatula, and allow to rest for about 1 - 2 hours.
- Once the mixture is slightly set after sitting for 1-2 hours, unmould the Mysore Pak from the tray, remove the parchement paper ( if used ) and then cut it into preferred sized pieces.
- Enjoy Ghee Mysore Pak as fresh. Because it's made with ghee, it tends to get dry as it sits.
NOTES
- Roast until the Besan flour turns aromatic on low or low-medium heat. Make sure that the raw smell of the Besan flour completely goes off. Slow roasting is the key to the perfect Mysore Pak.
- Boil the sugar syrup on low heat until the sugar is dissolved completely.
- Then boil further on low-medium heat until one string consistency.
- One string consistency is very important for Mysore pak. Once you reach one-string consistency, add in the Besan-Ghee mixture immediately.
- Cook the Besan - Sugar mixture on low-medium heat and stir continuously. Do not leave it unattended.
- Turn off the heat, once the mixture starts leaving the sides of the pan.
- It can be stored in an air tight container at room temperature for up to a week. Or you can refrigerate in an airtight container for longer shelf life.
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