Mysore pak recipe
Super soft melt in mouth Mysore pak recipe with just 3 ingredients
Servings: 10 pieces
Ingredients
- 1 cup Gram flour | besan | kadalai maavu
- 1 cup ghee
- 1 cup sugar
Instructions
- Keep a tray greased with ghee.
- In a pan, preferably non stick add a tsp of ghee and roast the besan in a medium low flame till it emits a nice aroma. It will take 10 minutes.
- Once done sieve the flour nicely.
- This step is a must as it will give a smooth texture to the mysore pak.
- Mix this sifted besan with 3/4th cup of ghee and make a smooth paste out of it. Ghee should not be hot.
- In a deep wide pan,preferably non stick, add the sugar and add 1/2 cup of water.
- Once sugar gets dissolved stop stirring and boil till this reach one string consistency.
- You can check the one thread consistency of the syrup between the thumb and the index finger.
- Once it reaches the right consistency, add the ghee and besan paste which we mixed together. The consistency is more important else you will get hard or crumbled mysore pak.
- Now keep the flame in medium low and stir continuously adding the remaining 1/4 cup ghee at frequent intervals.
- Stir it nicely till it leaves the sides of the pan and doesn’t get stick to the bottom.
- At this stage transfer it to the greased plate. It will spread smoothly.
- Cut it into pieces with a knife or a pizza cutter when it is warm.
Notes
- One string consistency is a must and be careful not to miss it out.
- At last also, when the mixture doesn’t get stick to the bottom transfer it to the greased plate.
- If it overcooked even for few minutes mysore pak will not be soft.
