Learn how to make Traditional Mysore Pak recipe with detailed step by step pictures. Porous, melt-in-mouth Ghee Mysore Pak recipe, a perfect Deepavali sweet.
Cuisine: South Indian
Servings: 12Mysore Pak Pieces
Thick Bottomed Heavy Pan
1 cup = 250ml, 1 tbsp = 15ml, 1 tsp = 5ml
First grease a tray with little ghee and keep it ready.
In a pan add 1 cup of ghee and 1/2 cup of oil and start heating on medium flame.
In a thick bottomed heavy pan, add 1.5 cups of sugar and 1 cup of water. Switch on the stove.
Meanwhile the ghee + oil mixture should be hot, set it on low flame.
When the sugar is dissolved and it begins to bubble, reduce the flame to low. Cook the sugar syrup until it gets to one string consistency.
Sugar syrup should form a string when touched and pulled apart between index and thumb fingers.
Quickly add the gram flour into the sugar syrup.
Using a whisk, mix the gram flour into the sugar syrup without any lumps.
Keep cooking the mixture on low flame and stir continuously.
As it starts to thicken, add one ladle of hot ghee + oil mixture on top. It froths and bubbles, keep stirring it continuously.
Repeat this every 3-4 minutes when the mixture has absorbed all the previously ghee. Don’t stop stirring the mixture.
Slowly the mixture starts to come together.
Continue the process of adding a ladle of hot ghee, stir it constantly.
It changes color from dark yellow to whitish yellow forms large bubbles as it is stirred constantly.
When there is just one ladle of ghee remaining, continue cooking the mixture until it almost comes together with large bubbles.
When it starts to leave ghee from the sides, it is ready to be poured into the tray. Quickly pour it over the greased tray carefully. It will froth and bubble and raise up. Leave any ghee floating on top. As it cools down, it absorbs the ghee and it sinks down.
In 5-10 mins when the top has solidified, using a sharp knife cut into desired shape and size.
As it cools down completely, invert it onto a plate and separate the pieces.
Store in an airtight container and can be stored at room temperature for 10-15 days.
Don’t modify the ratio of gram flour, sugar, fat (ghee + oil) and water.
If you want soft mysorepak, remove it from heat when it is still slightly runny. Don’t cook it till it is whitish yellow and bubbling.
If you cook it longer, it will crumble once cooled down. At that point, you can add it back to the pan and add 1/4 cup water and repeat cooking it again.
Mysore Pak | Homemade Traditional Mysore Pak https://cookingfromheart.com/mysore-pak/ November 4, 2020