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Prep time : 20 mins
Cook time : 30 mins
Total time : 30 mins
Main Ingredient : Gram flour
180 reviews so far
Servings : 4 persons
Published date : September 09, 2017
Note:Keep on low flame while stirring.Store in an airtight container to retain its freshness and crispness.
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The sweet that originated in the royal kitchen of Mysore Palace.Shared here is the low calorie recipe, made with chickpea flour and sugar, ghee.
kenniceangle Posted on Thu Jun 29 2017
Wow Thanks for share your mysore pk recipe.
tina bhore Posted on Fri Jan 16 2015
Guru ji pls tell the measurement of sugar , basan, oil n ghee ............... ?
Abdullahil Kafi Posted on Mon Feb 02 2015
My fav, loved it so much at my childhood. ?
baljeet kaur madaan madaan Posted on Thu Feb 26 2015
thanks chef for this beautiful video. I love your style of explaining every thing in details.every point, just like a teacher teaches his students.please share some punjabi dishes.?
naimisha narayana Posted on Thu Mar 05 2015
Kokila Dharshini Posted on Wed Mar 18 2015
HOney cOOL Posted on Sun Apr 12 2015
Pushpa Panjwani Posted on Wed Jun 03 2015
I burnt my mysore pak..never dare again..hatts of to u.?
bhaskara reddy Posted on Mon Jun 15 2015
Gaurang Vesmawala Posted on Thu Jun 25 2015
give proportion of sugar, besan, oil + ghee?
Nila Patel Posted on Fri Jun 26 2015
I made it and it turned out really good , just like it is suppouse to.Thanks.?
Adarsh GUPTA Posted on Tue Jun 30 2015
Awesome chef! When u said, "let me try one piece", my immediate response was, "of course!" :D?
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