- Besan (Gram Flour) – 1 cup
- Sugar – 2 cups
- Ghee – 1 and 3/4 cups + 1 tbsp
- Oil – 1/4 cup
- Water – 1/2 cup(for sugar syrup)
- Heat ghee and add 1 tbsp of hot ghee to the Gram flour. Mix it and when it look like breadcrumbs , set them aside.
- Add water to sugar and boil it until it reaches one string consistency .At this stage sprinkle the Gram flour little by little, keep stirring to avoid lumps.
- In parallel mix oil + ghee and heat it up, keep it ready.Do not omit oil as it gives a soft texture to the Mysore Pak. But don’t add oil more than mentioned in recipe.
- Keep adding the flour little by little and keep stirring till the flour is completely blended with the flour .
- Once the Gram flour is added, be very careful and start adding the ghee+oil mixture . It absorbs ghee quickly so add ghee+oil mixture in portions.
- Keep on stirring till it forms a thick mass and becomes frothy.When it forms a slightly porous texture leaving out ghee at the sides(even if it does not leave out ghee switch it off once it reaches the texture) switch off stove .
- Grease the plate or tray to be used for setting the Mysore Pak. Pour the above cooked mixture ito the plate and tap to make it even. Within 5-10 minutes Mysore pak gets frigid.
- Cut Mysore pak into any shape of your preference when it is still warm and separate out the pieces once Mysore pak gets frigid.Store them in airtight container. Mouth watering Mysore pak is ready.
While making sweets always make sure you take the exact amount of ingredients.
- While making mysore pak…the sugar syrup must reach one string consistency..
- The ghee+oil mixture must be hot while pouring in gramflour+sugar syrup mix ..So heat the oil+ghee mixture while blending the gramflour in sugar syrup..These two things must go hand in hand.
- Never leave the gramflour+sugar syrup unattended…keep on stirring till you reach the porous texture.
Thanks And Regards