Mysore Pak is a traditional South Indian sweet made with generous amount of ghee and besan flour. It is perfect for Diwali and special occasions. I love the ones that we get in Krishna sweets. I had posted this Mysore Pak recipe long ago. Updating with new pics and full video recipe. I am so excited to present my full video recipe Try this for Diwali and enjoy with your family and friends!!
Here is the full video recipe…
Now to the detailed recipe…
[Preparation Time-10 mins : Cooking Time- 30 mins]
- Besan Flour – 1 cup
- Sugar – 2 cups
- Ghee – 1 & 3/4 cup
- Oil – 1/4 cup
- Water – 1 cup
- Grease a tray/plate with ghee and keep it aside. Take besan flour and sieve it to avoid lumps. Dry roast it for a minute or until the raw smell goes off. Take sugar in a pan and add water.
- Let it boil until the sugar dissolves and it reaches single string consistency. Add besan flour little by little quickly and keep stirring to form a smooth paste. Side by side mix & heat ghee+oil and keep it ready.
- Add ghee in batches. First the mixture will be watery and thin. Will start thickening soon. At one point the mixture will be frothy, leave the sides of the pan and ooze out the ghee. This is the correct stage.
- Pour it into the greased tray and level it with a spoon/spatula. Cut it into slices when it still warm.
Thats it!! Mysore Pak is ready!!
When cooled completely transfer it to a container.
- Single string consistency for sugar syrup is very important, so do not miss it. U can find this by touching the sugar syrup between your thumb & index finger.
- Keep the flame in medium always, so that u do not miss the correct stage.
- U can skip oil and use 2 cups of ghee instead. Use good quality of ghee.
- Dont reduce the amount of ghee/oil as mentioned else u will not get a soft and melt in the mouth texture.
- If its over cooked even for a minute it will not be soft, so watch carefully.