Mysore Pak is a traditional south indian sweet made with Gram flour and sugar and ghee. Mostly prepared during festivals and marriage ceremonies.
Prep Time10 minutesmins
Cook Time30 minutesmins
Course: Sweets
Cuisine: Indian
Keyword: deepavali, diwali, mysorepak, sweets, traditional
Servings: 12pieces (2x1) inch
Author: Mullai Madavan
Ingredients
Ingredients
1/2cupGram Flour / Besan / Kadalai Maavu
1/4cupOil
1/4cupGhee
1/2cupSugar
1/4cup Water
Instructions
Roast gram flour in a pan over very low flame for 20 minutes.
When done remove and transfer to a bowl.
In another sauce pan, heat ghee and oil together. Let it become sizzling hot.
Pour about 60 % of this hot ghee oil mixture into the roasted gram flour.
Whisk well without and lumps and keep it ready.
Keep the rest of the oil and ghee mixture over medium high flame on one of the burner.
Now melt sugar in water in a pan. Start boiling until soft ball stage.
We will need one string consistency for the sugar syrup.
Once it forms a single thread, add in the gram flour mixed with ghee to it and keep stirring.
Continuously stir and simultaneously add hot ghee oil mixture at regular intervals. Each time you pour hot ghee, the mixture hisses and frothes... creating tiny air bubbles. This process will go on over medium flame for 5 to 6 minutes.
At a point the the gram flour mixture will get very frothy and won't drink anymore ghee. Little pockets appears with oil / ghee oozing out. Add whatever remaining hot ghee to it and switch off.
Immediately transfer to greased tin or tray.
Once you pour, do not give any pressure / do not tap the pan. Let it rest or cool a bit
The gram flour mixture will set in 10 minutes. Cut into desired shape once it cools a bit. Do not remove the mysore pak rightaway after cutting, it will have cool completely and also yields a bit of color if left in the pan.
Once it cools completely... instead of cutting try separating it apart at the cuts.