Carrot Mysore Pak is a rich dessert made with freshly ground carrot, Bengal gram flour, Sugar, and lots of ghee. This Carrot Mysore Pak is so soft, smooth in texture and the flavor of carrot takes this recipe to the next level.
There are so many varieties of Mysore Pak nowadays available in shops and carrot Mysore Pak is one of them. So this time I wanted to try this recipe for the upcoming Diwali. I am glad that I gave a try and this turned out to be super yum. I have already posted regular soft Mysore Pak. Using the same recipe I have tweaked this recipe and it turned out like as we get in the Sri Krishna Sweets shop.
Follow the below steps to get the perfect soft carrot Mysore Pak:
- Keep flame to medium-low for the entire process.
- Either cut the carrot into small pieces or grate it and then grind it to a smooth paste. Add only a tbsp of water while grinding. Do not add more water.
- Do not leave it unattended.
- Always use fresh Bengal gram powder.
- Fry Bengal gram until 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 a greased plate otherwise, it will become hard.
If you use the given ingredients with a specified quantity and follow the steps as such, sure you will get the awesome mouth-melting dessert. Now let us see how to prepare this recipe.
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- 1/4 cup Bengal gram flour/Kadalai Maavu/Besan
- 1/4 cup Carrot Puree
- 1 cup Sugar
- 1/4 cup Water
- 1/4 cup oil
- 1/2 cup Ghee
- Take a medium-sized carrot. Wash it thoroughly. Cut the head, tail, and peel the carrot. Then, cut it into small cubes or grate it. Transfer it into a mixer jar and grind it to a smooth paste by adding only a tbsp of water. (Do not add more water).
- Grease a plate with ghee and set aside. To get a proper square I have used a cake ring.
- Now heat a heavy bottom non-stick Kadai, add Bengal gram, and dry roast it 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. In a bowl add roasted Bengal gram, 1/4 cup oil, mix it without any lumps, and set aside.
- Now heat the Kadai, add carrot puree, 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 oil mixture to the sugar syrup and mix well.
- Now add the remaining 1/2 cup ghee in intervals (2 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 cool 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.
- Either cut the carrot into small pieces or grate it and then grind it to a smooth paste. Add only a tbsp of water while grinding. Do not add more water.
- Do not leave it unattended.
- Always use fresh Bengal gram powder.
- Fry Bengal gram until 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 a greased plate otherwise, it will become hard.
Soft, melt in the mouth carrot Mysore Pak is ready to relish.
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