Mysore Pak Recipe is one of the south Indian desserts specially prepared during Diwali festival. It is soft to eat and easily melts in the mouth. Its main ingredients are chickpea flour and ghee, they both are blended together such a way that after cooking it becomes soft and hard to feel.
The amount of ghee and sugar consistency will decide whether this recipe going to be soft or hard. So make sure you have better grip while doing this recipe.
Usually, shelf-life of Mysore Pak recipe is long so it can be gifted to someone special to our family. In India, people celebrate their festivals by sharing sweets as they believe sharing desserts bring them goodness.
Mysore Pak, How to make Mysore Pak Recipe, Soft Mysore Pak Recipe
- Besan chickpea flour - 1 cup.
- Ghee - 2 cups
- Sugar - 1 1/2 cups
- Water - 1 3/4 cups
How to Make Mysore Pak Recipe:
- Dissolve sugar in water and boil it.
- Keep stirring continuously until you get thread consistency
Tip: Sugar syrup consistency plays a major role, in order to know its consistency take a drop of syrup and pull the syrup with your thumb and forefinger. We can notice syrup gets pulled like a thread. If not you need to boil further.
- On other hand remove all the lumps from besan flour and add one tablespoon at a time to the syrup.
- Add 2 tablespoons ghee.
Note: Keep the flame at medium and stir continuously
- You need to add flour and ghee alternative till both are completed adding.
- Ghee should be blended with the mix.
- Make sure there are no lumps while adding flour.
- At a certain point of time, you will notice ghee will stop absorbing.
- At this point color and texture changes and smells like ghee.
- You will also notice the whole mixture becomes porous and starts leaving the vessel.
- Now transfer the mixture to a greased vessel and Spread using the spatula.
- Allow Mysore Pak to cool, you will find excess ghee oozing out
Cut down to your required shape, carefully remove each piece and store it in a container.