Mysore Pak recipe

Here's a recipe for Mysore Pak, a delicious South Indian sweet made from ghee, sugar, and gram flour:

Ingredients:

1 cup gram flour (besan)

1 cup ghee

1 cup sugar

1/4 cup water

A pinch of cardamom powder

A few strands of saffron (optional)

Ghee or oil for greasing

Instructions:

Grease a plate or tray with ghee or oil and set it aside.

In a large, heavy-bottomed pan, heat the ghee on medium heat.

Add the gram flour (besan) to the pan and roast it on low to medium heat for about 8-10 minutes. Stir continuously to avoid burning. The besan will turn aromatic and change color slightly.

In another saucepan, combine the sugar and water. Heat the mixture on medium heat, stirring until the sugar dissolves completely. Bring it to a boil and let it simmer for a few minutes to form a syrup of one-string consistency. To check if the syrup has reached the right consistency, take a small amount of syrup between your thumb and index finger and gently pull them apart. If a single thread forms, the syrup is ready.

Once the syrup is ready, carefully pour it into the roasted gram flour mixture while continuously stirring. Be cautious as the mixture will splutter.

Keep stirring the mixture continuously to avoid any lumps and to ensure that it doesn't stick to the bottom of the pan.

Add the cardamom powder and saffron strands (if using) to the mixture and mix well.

Continue to cook the mixture on low heat, stirring continuously, until it thickens and starts to leave the sides of the pan. It should have a glossy appearance.

Once the mixture reaches the desired consistency, quickly pour it onto the greased plate or tray. Spread it evenly using a spatula or the back of a spoon.

Allow the Mysore Pak to cool for about 15-20 minutes.

While the mixture is still warm, cut it into desired shapes such as squares or diamond patterns.

Let the Mysore Pak cool completely before removing the pieces from the plate.

Your homemade Mysore Pak is ready to be served and enjoyed!

Note: Mysore Pak is known for its rich, melt-in-your-mouth texture. The key to achieving that texture lies in the proportion of ghee used. You can adjust the ghee quantity to make it slightly less rich if desired.

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