Time and servings
Time and servings
Ingredients
- 2 cups sugar
- ½ cup water
- 1 cup besan / gram flour / chickpea flour / kadle hittu (sieve well)
- 1 cup ghee / clarified butter
- 1 cup oil / vegetable oil
Instructions
heat ghee and oil recipe:
- firstly, in a large kadai add ghee and oil.
- further get to a boil and simmer till you prepare mysore pak.
mysore pak recipe:
- firstly, in a large heavy bottomed / non stick kadai take sugar and water. get to a boil.
- keep boiling and stirring till the sugar attains one string consistency.
- furthermore, keep the flame on very low and add sieved gram flour little by little.
- give a good stir making sure no lumps are formed.
- further add more besan and continue stirring. add approximately in 3-4 batches.
- adding in batches and continuously stirring avoids from forming lumps.
- now take a ladleful of hot ghee-oil and pour over the besan mixture.
- further,continuously stir till oil is absorbed completely.
- furthermore, add another ladleful of hot oil-ghee. sizzles and starts to froth at the top.
- keep continuously stirring till all the oil is absorbed.
- further, keep repeating 4-5 times till the mixture starts to separate from pan.
- and also the oil will start releasing from sides. no more the besan mixture will absorb oil.
- immediately, transfer the mixture to greased tray of enough depth. this helps to continue cooking and get golden brown colour in between.
- further, after 5 minutes cut into pieces as desired.
- after 30 minutes separate the pieces.
- finally, serve perfect taste and textured mysore pak.
Heat ghee and oil recipe
1
firstly, in a large kadai add 1 cup of ghee. ghee helps to give great taste.
2
also and 1 cup of oil. oil helps to get great porous texture.
3
further get to a boil and simmer till you prepare mysore pak.
Mysore pak recipe
1
firstly, in a large heavy bottomed / non stick kadai take 2 cups of sugar.
2
further add half cup of water and get to boil.
3
keep boiling and stirring till the sugar attains one string consistency.
4
furthermore, keep the flame on very low and add sieved gram flour little by little.
5
give a good stir making sure no lumps are formed.
6
further add more besan and continue stirring. add approximately in 3-4 batches.
7
adding in batches and continuously stirring avoids from forming lumps.
8
keep the flame on medium and take a ladleful of hot ghee-oil and pour over the besan mixture.
9
further,continuously stir.
10
stir till oil is absorbed completely.
11
furthermore, add another ladleful of hot oil-ghee. sizzles and starts to froth at the top.
12
keep continuously stirring till all the oil is absorbed.
13
further, keep repeating 4-5 times till the mixture starts to separate from pan.
14
and also the oil will start releasing from sides. no more the besan mixture will absorb oil. do not miss this fraction of second as you may end up with powdered mysore pak and will never hold shape else.
15
immediately, transfer the mixture to greased tray of enough depth. this helps to continue cooking and get golden brown colour in between.
16
also gently set with slightly pressing from back of spoon.
17
further, after 5 minutes cut into pieces as desired.
18
after 30 minutes separate the pieces. do not disturb meanwhile. else you wont get the multicolour in mysore pak.
19
finally, enjoy the diwali with perfect taste and textured mysore pak.
Video
Notes
- firstly, do not compromise in adding hot ghee and oil mixture. also sugar, ghee and besan proportion plays a crucial role.
- furthermore, do not get demotivated if you are not able to prepare in first attempt. mysore pak is all about time management and experience. you will definitely learn from mistakes.
- additionally, using deep tray helps to get golden color in between.
- finally, do not add more ghee or mix once the ghee starts to release from the mixture. thats very important phase of preparation in mysore pak.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/mysore-pak-recipe-easy-homemade/