When I was a small child I didn’t like much of the baker sweets but Mysore pak was one of my favorite. I could eat it whenever I got it. So recently I thought why not try to make it on my own! And I tried and succeeded. This recipe is a breezer guys. Honestly I never expected it to be so simple, easy and better than what we get from the bakeries. So let’s get cooking 🙂.
Heavy bottomed pan, ladle, tray
- Chickpea flour( Besan/ kadalamavu) | 1 cup
- Sugar | 1 cup
- Ghee | 1 cup
- Water | ¼ cup
- Sugar for sprinkling (optional) | 1-2 tsp
How to Cook!
Step – 1
- Dry roast the flour for 1-2 minutes.
- Sift and keep the flour ready to remove any lumps.
- Grease your tray ready to pour the Mysore pak mixture.
Step – 2
- In a thick bottomed saucepan add sugar and water.
- Bring it to a boil. Keep a close watch. You want the syrup to be one string consistency.
- Lower the flame to a medium and slowly add the sifted besan while stirring continuously.The mixture should be smooth and free of lumps.
- Add 2-3 tbsp of ghee; keep on stirring until all the ghee is absorbed.
- Repeat instruction 4 until all the ghee is over.
- When you are adding the last batch of ghee it might not get absorbed, this shows that your mysore pak is almost ready.
- When the mixture turns pale and frothy remove it from flame and pour into the greased tray.
- You need not smoothen the top, the mixture will spread by itself if everything you have done is right.
- Sprinkle the sugar(optional).
- Leave cuts on the Mysore pak before it hardens.
- Let it cool completely. Your melt in mouth Mysore pak is ready to be served:).