Mysore Pak is a rich dessert prepared in South India during festivals (update with new video and photo). This is my 25th recipe on my blog. I felt like I just started my blog and here I am in my 25th recipe. Felt excited and I wanted to share with you a divine sweet this time. This dessert mainly originated from Mysore. This is made with three simple ingredients Bengal gram, ghee, and sugar.
Mysore Pak is a little tricky to prepare. It is important to get sticky sugary syrup (one string consistency) obtained by simmering sugar with water. I got this recipe from one of my friend Deepa sundar and tried this for the first time. Trust me it came out well, exactly as we get in Sri Krishna sweets shop. It just melts in the mouth. You can see ghee oozing out in the above picture.
Steps to prepare Mysore Pak :
- Add a generous amount of homemade ghee.
- Bengal gram should be fried until nice aroma comes. If not fried properly you will get the raw smell of the final product.
- Ensure to bring the sugar syrup to one string consistency.
- If we add Bengal gram before one string consistency the final product would turn gooey.
- If we add Bengal gram after one string consistency the final product would turn hard.
- Use heavy bottom non-stick Kadai. All the steps should be done in a medium-low flame only.
There are two versions in Mysore Pak. In the first method, we use only ghee, where we get silky and smooth dessert which melts in the mouth as shown in the picture. In the second method, we use half ghee and half oil, where we get lots of pores like in honeycomb and little hard in texture. If you use the given ingredients with specified quantity and follow the steps as such, sure you will get the awesome mouth-melting dessert.
Enjoy the video of Mysore Pak. Subscribe for more videos.
- 1/2 cup Bengal gram flour Kadalai maavu
- 1 cup Sugar
- 3/4 cup Ghee
- 1/4 cup Water
- Keep all the ingredients ready. Grease a plate with ghee and set aside. To get proper square I have used cake ring. Now heat a heavy bottom non-stick Kadai, add Bengal gram and dry roast on low flame for about 5-6 minutes until a nice aroma comes. Don't let the color change.
- Now transfer the Bengal gram to another bowl and allow it to cool. If you leave it in Kadai it will turn brown due to residual heat in it. Once cooled, sieve it. In a bowl add roasted Bengal gram, 1/2 cup ghee and mix it without any lumps and set aside. Store 1/4 cup ghee which is to be added in between while making the Mysore Pak. Now heat the Kadai, add sugar and 1/4 cup of water and bring it to a boil.
- Boil the sugar until you get the one string consistency. If you take the sugar syrup between the thumb and the index finger a single string will form, that's the correct consistency. Now add the Bengal gram ghee mixture to the sugar syrup and mix well.
- Now add the remaining 1/4 cup ghee in intervals (1 tbsp at a time) to avoid drying and mix well. Keep stirring continuously until all the ghee is used.
- At this last stage, you can see foam forming and now if you scoop, it will not stick to Kadai. The mixture will not be sticky anymore. Switch off the flame and pour the mixture into the greased plate. Just allow it to set for a while and once it starts to get set, cut it into the desired shape.
- Keep flame to medium-low for the entire process.
- Do not leave it unattended.
- Always use fresh Bengal gram powder.
- Fry Bengal gram till you get a nice aroma, do not burn. If not fried properly then you will get the raw smell in the final product.
- Make sure you get one string consistency while making sugar syrup.
- The last stage is also important. When the mixture starts leaving the Kadai, immediately switch off the flame and transfer it to greased plate otherwise, it will become hard.
Mouthwatering divine Mysore Pak is ready to relish.
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