Traditional Homemade Mysore Pak Recipe
About Traditional Homemade Mysore Pak Recipe:
A traditional sweet made from besan ( gram flour), ghee and sugar.easy homemade mysore pak recipe with detailed photo and video recipe. basically a sweet dish prepared from chickpea flour and melted ghee. a very simple recipe by ingredients yet complicated recipe with the procedure and executions. this is very similar to soft mysore pak recipe, which contains only ghee but in this recipe it is mixture of ghee and oil.
- 3 Ingredients
Ingredients for Traditional Homemade Mysore Pak Recipe
- 2 cup Gram flour
- 1.25 cup Sugar
- 1.25 cup Ghee
Vitamins & Minerals
- Vitamin A
- Vitamin B1
- Vitamin B2
- Vitamin B3
- Vitamin B6
- Vitamin B9
- Vitamin B12
- Vitamin C
- Vitamin E
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
How to Make Traditional Homemade Mysore Pak Recipe
Grease a 2 inch deep pan of dimensions 9 inches by 5 inches which will be used to set the mysore pak keep it aside.
1 dry roast 2 cups of gram flour in the pan for 3 to 4 minutes on low to medium heat till the raw smell goes away and it runs lightly golden.
2 do not brown the flour. Turn off the heat and transfer to a bowl.
3 in the same pan add 1 ¼ cup sugar and 1 cup water and stir on medium heat till it dissolves. Once sugar is completely dissolved, increase the heat and allow it to reach a brisk boil. The sugar will bubble and froth. Keep stirring. When the sugar is frothing, reduce the heat.
4 touch the sugar between thumb and forefinger, a 1 string consistency should form.
5 at this stage turn the heat to low and add the entire quantity of gram flour at one go. Stir well and briskly to ensure that no lumps are formed. A masher may be used to mash the lumps.
6 now, increase the heat to medium and add the ghee 1 to 2 tbsp at a time. Stir continuously to get a porous consistency. As the ghee is absorbed, add more ghee. Stir non stop.
7 once all the ghee is absorbed and more ghee cannot be absorbed, the ghee will begin to release and the mysore pak will come away from the sides of the pan. At this stage, turn off the heat.
Pour the hot mixture into the greased pan prepared earlier. To make the top smooth, dip a flat ladle into ghee and spread it over the top of the mysore pak, tapping and spreading the top to make it smooth.
While the mysore pak is still warm cut it into shapes with a knife, this will allow it to be removed easily when it is set. Leave the mysore pak to set for about 2 hours.
After 2 hours when mysorepak is cooled and set, gently cut out pieces as it will crumble.