Mysore Pak - Delicious South Indian Sweet made with besan flour. The aromatic flavors of puree ghee make this sweet even more tempting.
- Sieve the flour to remove lumps.
- Grease the tray/plate (in which you will finally transfer the mysore pak) with ghee or oil.
- Heat the ghee and sunflower oil together in a vessel till it is very hot.(Oil gives a soft consistency to the mysore pak). Keep a small bowl/cup with water near the cooking stove.
- Mix the water and sugar in a heavy kadai and place on fire. When the sugar is dissolved strain through a fine filter to remove dust particles.
- Pour the sugar syrup back into the kadai and place again on low fire. Keep stirring till you reach soft ball consistency. To check the consistency, just drop a bit of the sugar syrup in the bowl/cup of water that you have near the stove. The syrup should instantly settle at the bottom as a round lump inside the water. This is the soft ball consistency (It will approx take 10 minutes to reach soft ball consistency).
- Now drop the gram flour little by little into the syrup, stirring constantly (to avoid forming lumps).
- Once all the gram flour has blended with the syrup, pour the hot ghee-oil little by little, stirring constantly. All the ghee-oil will get absorbed.
- Continue to stir and within few minutes the mixture will get frothy and leave out ghee.
- At this stage remove from fire and transfer into the greased tray/plate and pat it even.
- After about 3-4 minutes, cut into pieces in the tray. Allow to cool and then remove the pieces to store in a jar.
NOTE:
- All cooking is to be done on low fire and it approx takes 40 minutes cooking time to complete the mysore pak.
- Use the same size cup to measure all ingredients.
- With a 300ml size measuring cup, you will get around 45 pieces of medium sized mysore pak.