Mysore Pak Recipe
Mysore pak recipe - It is a sweet dish that is made with gram flour, sugar and lots of ghee. This recipe yields mysore pak that has a delicate crumb with a mouth melting texture.
Mysore pak recipe - It is a sweet dish that is made with gram flour, sugar and lots of ghee. This recipe yields mysore pak that has a delicate crumb with a mouth melting texture.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 piece (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Ingredients : â½ cup water, 1 cup besan (or gram flour), 1 cup sugar ((can reduce to 1â¼ cup but texture will be, 1 cup ghee ((pure good quality ghee)), â½ cup oil ((preferably peanut oil if you skip it will be like burfi) (refer notes)), 2 tbsps oil, 2 tbsps ghee
Judging Sugar Syrup Consistency Without Tools
How do you know the sugar syrup has reached the correct stage without a candy thermometer? Boil the sugar and water until the syrup forms a consistent single-string consistency when tested between your thumb and forefinger. Pull your fingers apart gently; the thread should hold briefly before snapping. If the syrup is undercooked, the final sweet will turn out dense and chewy rather than porous. Overcook the syrup past the single-string phase, and the mixture will seize instantly when the flour hits the pan, creating a hard block instead of a delicate crumb.
Managing Fat Temperature and Flour Incorporation
Combining the gram flour with warm fat requires careful attention to prevent lumping and burning. Sift the besan beforehand to remove any compacted clumps, which ensures even absorption of the ghee and oil mixture. Maintain the fat at a warm, liquid state throughout the process rather than letting it get piping hot, as excessively hot oil causes the flour to scorch immediately. Whisk the besan continuously into the syrup to build the necessary structure before the mixture begins to pull away from the sides of the pan.
Equipment Selection and Workarounds
Heavy-bottomed aluminum or cast-iron pans distribute heat evenly, preventing localized scorching during the prolonged stirring phase. If a heavy pan is unavailable, place a steel heat diffuser ring beneath a thinner stainless steel pan to simulate the same steady thermal transfer. Prepare the greased tray before starting the cooking process because the mixture hardens within seconds of pouring. Store the finished pieces in an airtight container at room temperature for up to one week.
