- Prep Time5 mins
- Cook Time30 mins
- Serving10 People
- View
Mysore Pak is an Indian sweet originated in Mysuru, a city in the state of Karnataka. It is made with very few ingredients. This sweet was first prepared in the kitchen of Mysore palace by the chief chef of Maharaja Krishnaraja Wodeyar. Later, this sweet was prepared on all special occasions.
Ingredients
Nutrition
- Daily Value*
Directions
Mysore Pak is an easy-to-prepare sweet at home. The only thing you have to keep in mind is that you have to stir the flour-ghee mixture for some time to get the perfect colour and texture. Once you make and have this sweet, it's sure that you will make this again!! When we make it with less amount of ghee, pores are formed and it gets a hard texture. We can make it with ghee alone or with ghee-oil combination, according to which there will be a change in its texture. It stays good for two weeks when stored in an airtight container in a cool and dry place. I have taken a 250 ml cup as one cup. You will need a heavy-bottomed deep fry pan, a saucepan and a well-greased tray.
Heat a frying pan and dry roast one cup gram flour on medium-low flame for 2 minutes and keep it aside. Mix ghee and oil in a saucepan and let it heat on a low flame.
To a heavy-bottomed vessel, add one cup sugar and half cup water to make the sugar syrup, and wait till one string consistency is formed. Then, add gram flour little by little and mix well to get it free of lumps. Pour hot ghee-oil mix to this mixture spoon by spoon while stirring. The ghee-oil mixture will be absorbed by the gram flour mixture at first.
The mixture then starts to leave the pan. Scrape the sides of the vessel while stirring continuously. When ghee separates and bubbles start to form, remove it from the fire and pour in a well-greased tray. Allow it to cool down for ten minutes and cut it into desired shapes.
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