Ghee Mysore Pak Recipe – How to make Mysore Pak | Recipe of Mysore Pak, a sweet delicacy prepared with chickpea flour and melted ghee. Melt in the mouth Sri Krishna Sweet Style Soft Ghee Mysore Pak Recipe With perfect measurements & timings (Fail Proof Method).
This dessert recipe is very popular in South India. Did you know you can enjoy sweet shop style Mysore Pak Recipe at home? Using this quick and easy Mysore Pak Recipe, you can make your own Soft Sree Krishna Sweets Style Mysore Pak in no time. Ideally this sweet is prepared on festivals and special occasions. They key to perfect Mysore Pak is slow roasting besan & using generous amount of ghee in order to get the perfect colour & texture. Ghee is the secret ingredient that gives a distinctive flavour and texture to this dish which makes it melt in the mouth. Try this delicious dessert recipe for this Diwali and enjoy with your family!
Steps to follow for
GHEE MYSORE PAK RECIPE
Prep Work:
- Dry roast besan on low flame for 10 to 12 minutes on low heat.
- Roast until the besan turns aromatic. Turn off the heat & cool down. Slow roasting is the key too perfect Mysore Pak.
- Grease a tin & place a butter paper. Set aside.
- Sieve roasted besan to remove from any lumps. To this add 1 tbsp milk powder & mix well.
- Now, add ½ cup ghee and mix well without any lumps. Use homemade ghee for good flavour.
- Set this besan ghee mixture aside.
Let’s Make Sugar Syrup:
- Make sugar syrup. To a pan, add 1 cup sugar and add ¼ cup water. Stir to dissolve sugar on medium heat.
- Boil the sugar syrup until it reaches almost 1 string consistency (string should hold shape but break).
- Reduce the heat, add prepared besan ghee mixture.
- Stir well until the mixture is combined well in sugar syrup. Reduce the heat to low heat. Continuously stir, do not leave it unattended!
- The mixture slightly thickens, now add 2 tbsp of ghee (from remaining ½ cup leftover ghee) and mix well (after around 5 minutes). Mix until the ghee is completely absorbed.
- Add more ghee (2 tbsp) in batches and keep mixing.
- Repeat adding ghee and mix until the mixture starts to separate from the pan (approx. 15 minutes). Turn off heat & add the last bit of ghee & mix for a minute.
Transfer Mysore Pak Mixture:
- Transfer the cooked Besan mixture to a tin lined with butter paper. If you are doubtful if the mixture is ready to transfer, take a small portion and try to roll a ball using fingers. If you can roll a small non-sticky ball, it is ready.
- Flatten using a spatula and allow to rest for about one hour.
- After an hour, unmould the mysore pak, remove the butter paper & cut into desired shape.
- Enjoy ghee mysore pak.
GHEE MYSORE PAK RECIPE - HOW TO MAKE MYSORE PAK
Ingredients
- 1/2 Cup Chickpea Flour/Besan
- 1 tbsp Milk Powder
- 1 Cup Ghee divided
- 1 Cup Sugar
- 1/4 Cup Water
Instructions
- Dry roast besan on low flame for 10 to 12 minutes on low heat.
- Roast until the besan turns aromatic. Slow roasting is the key too perfect Mysore Pak. Turn off the heat & cool down.
- Grease a tin & place a butter paper. Set aside.
- Sieve roasted besan to remove from any lumps. To this add 1 tbsp milk powder & mix well.
- Now, add ½ cup ghee and mix well without any lumps.
- Make sugar syrup. To a pan, add 1 cup sugar and add ¼ cup water.
- Stir to dissolve sugar on medium heat.
- Boil the sugar syrup until it reaches almost 1 string consistency (string should hold shape but break).
- Reduce the heat, add prepared besan ghee mixture.
- Stir well until the mixture is combined well in sugar syrup.
- The mixture slightly thickens, now add 2 tbsp of ghee (from remaining ½ cup leftover ghee) and mix well (after around 5 minutes).
- Mix until the ghee is completely absorbed.
- Add more ghee (2 tbsp) in batches and keep mixing.
- Repeat adding ghee and mix until the mixture starts to separate from the pan (takes approx. 15 minutes).
- Turn off heat & add the last bit of ghee (1 tbsp) & mix for a minute.
- Transfer the cooked Besan mixture to a tin lined with butter paper.
- Flatten using a spatula and allow to rest for about one hour.
- After an hour, unmould the mysore pak, remove the butter paper & cut into desired shape.
- Enjoy ghee mysore pak.
Recipe Video
Notes
- Roasting besan on low heat its the key to perfect mysore pak. There are chances for besan to burn, so continuously stirring is important & make sure the raw smell completely goes off.
- Add ghee in batches on low heat. You can increase on decrease depending on the quality of besan. If you want to cut down the ghee by 1/4 cup (texture will not be the same as above) but please don’t reduce further as it will affect the Mysore pak texture.
- You can also use half ghee & half oil but it won’t give the same flavour.
- Close to one string consistency is very important for Mysore pak. As soon as you get it, add besan ghee mixture immediately.
- Cook only on low heat after adding the besan mixture to the sugar syrup. Continuously stir, do not leave it unattended!
- Use fresh homemade ghee for good flavour.
- If you are doubtful if the mixture is ready to transfer, take a small portion and try to roll a ball using fingers. If you can roll a small non-sticky ball, it is ready.
- Turn off the heat the moment the mixture stars leaving the pan with bubbles.
- Add at least 1 tbsp ghee at the end after turning off & mix. Check Video for accuracy!
- Unmould after about 1 hour to be on the safer side.
- Ghee mysore pak recipe tastes great fresh but you can refigerate in an airtight container for longer shelf life.
Below are some popular Milk Sweets from Blog:
Do check out other DESSERT RECIPES and other collections from blog!!
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- DIWALI FESTIVAL RECIPES
And many more to come!!…..Stay Tuned!!
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Cheers!!
Padma.
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