It will turn just like any other burfi but not mysore pak. First add a ladle full of the ghee. You must be able to see a single string in between the fingers. Then heat it quickly. Sharing the photo to show the difference. The detailed description of making along with video n pictures are so so helpful for beginners..The first trial itself came so well.. Then add the next 1/3 rd portion of flour. 22. Any changes may alter the texture and taste. This melt in the mouth rich sweet is so called as its was invented in the kitchens of the mysore palace. October 24, 2016. So you have to non stop stir and scrape. I did as shown it came good and i used less oil but it was good You can use this ghee while preparing dosa or greasing idli plates. Once cooled, add half of the oil and ghee little by little and stir well … Sugar 11/4cup….i got very hard n crumbled texture…. Even a beginner or a first timer will be able to handle this quantity with ease. Mysore pak – Popular South Indian sweet recipe made with gram flour, sugar & ghee. This photo was taken when working on a disaster recipe. Since a lot of stirring happens, I would suggest you to. Then stir well until absorbed. Print Recipe Pin Recipe. Then add the second part of ghee and again mix it very well. Traditional mysore pak is actually not leveled but I suggest to reduce the crumbs. Immediately and quickly tilt the kadai and pour the whole mixture in the pan. A popular South Indian sweet made with gram flour, sugar and lots of ghee. Have been a regular visitor to your site and made some amazing food for my family. Few more popular sweets recipes on blog are: If you made this recipe, please be sure to rate it in the recipe card below. If you are not an experienced cook you won’t get it right in the first trial. Tried to make it today. This recipe is neither the soft version or the traditional version. You are most welcome! It keeps good for 10 days at room temperature. Cook on a medium flame for 5 minutes until it reaches 1 string consistency, while stirring continuously. As soon as you add ghee, mix it with the besan with a spoon or spatula. 19. Instagram, By Dassana AmitLast Updated: November 10, 2020, Gluten Free, Vegetarian.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #E8C32A; }4.85 from 40 votes • 42 Comments. A melt-in-the-mouth delicacy, this sweet treat is very popular especially during the festival of Diwali. Make sure the ghee is really very hot otherwise increase the flame of burner 1 to keep ghee & oil consistently hot. On a medium-low to medium flame with non-stop stirring cook the besan mixture. But, it came so well. If you do not have enough ghee left in the kadai, then pour 2 tbsp more each of oil and ghee. All the ghee will be absorbed first and what you will see is a smooth molten besan mixture. 2. When the mysore pak is about to finish, the mixture will turn very thick with lot of pores or bubbles. There are two versions of Mysore pak – hard & porous one, and melt-in-mouth one. Dry roast gram flour for about 2-3 minutes until you get a nice aroma. Move the fingers apart. 0 from 0 votes. 1. If you do not scrape, then the mixture starts sticking and gets browned or burnt. 1. The pieces are not super soft and that’s because i added a little less ghee, Hi Dharini , Hi… I have made this… Taste is good…. What can I use. It comes close to the authentic traditional mysore pak. With one hand add ghee and with the other hand mix it. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. For best results follow the step-by-step photos above the recipe card. Oil is used to get the porous and airy texture. a big thankyou to you for making this happen through your lovely recipe. Then sieve it to remove lumps. or 200 to 210 grams ghee (clarified butter). The mixture will also start to leave the sides of the kadai or pan. Thanks for sharing. (can reduce to 1¼ cup but texture will be like burfi), (preferably peanut oil, if you skip it will be like burfi) (refer notes). They turned out Fantastic. Mysore Pak recipe is the dessert from the royal kitchen before going on to the recipe let us see some history. Be very very quick and transfer to a greased pan. She was the ultimate expert. Basically there are two versions of mysore pak. ghee. My aim is to help you cook great Indian food with my time-tested recipes. I think you were not fast enough to work/stir while you added the oil and ghee. Posted on November 3, 2018 at 11:20 am 4 Comments Filed Under: Festive recipes, Recipe Index, Sweets The following pic, shows you the texture to get a hard mysore pak. To check one string consistency, take a small portion of the sugar syrup in between your thumb and index finger. Do use a bigger kadai and also some gloves on your hands, as there is a lot of sizzling, frothing and bubbling that happens. Pinterest there was lot of ghee floating around…. Then do follow and subscribe to us on youtube to get the latest Recipe Video updates. He would get it from store on festival/ occasions up until we grew up. Cut to desired sized pieces. Running the kitchen for decades, I share tried and tested Vegetarian recipes on my food blog since 2009, with a step-by-step photo guide & plenty of tips so that your cooking journey is easier. At this stage there should be no lumps and the flour should have blended well with the sugar syrup. Try this mysore pak for Diwali and enjoy with you family and friends. You can make the recipe by reducing the sugar to 1.25 cups and skipping oil completely. This recipe yields Mysore pak that has a delicate crumb with a mouth melting texture. It came out so good In fact better than the sweet shop mysore pak. Yes do try the mysore pak. Read more.. Best recipe ever! But this is one of the simple and easy sweet you can make under 30 minutes and you will have 20-25 pieces. 10. To get the right texture, the ratio of the ingredients used is very important. This aromatic and delicious sweet is prepared using besan/ gram flour, sugar and ghee. Meanwhile to make sugar syrup for mysore pak, combine the sugar and ½ cup of water in a deep non-stick pan and mix well. This way finish off adding all the ghee in parts. Make sure there are no lumps in the flour. My mixture started becoming airy and bubbly while I was 2/3 way through the ghee . Let the mysore pak mixture become warm or cool down. Since a lot of stirring happens, I would suggest you to Use a heavy and large aluminium or iron kadai. Stir until all the flour blends well with the syrup. get to a boil. 18. Second time you got is hard may be because you altered the quantities or overcooked. It will help others if they want to reduce. A few seconds here and there once the mixture starts leaving ghee makes a lot of difference. Depending on the size of the pan, thickness of the pan and the flame intensity, the timing will change and this can overcook or undercook the dish. Hi Priya, Hi Nikhil, looks like the pak mixture has been cooked too much and hence the hardness. Mysore Pak recipe. Keep the flame to a medium-low or medium. I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. Serve as a festive sweet to your loved ones. Welcome Namit Arora once warm or cooled down, then just invert the pan on a chopping board or tray or plate. Here ‘pak’ or ‘paka’ refers to sugar syrup. Use a pan or tray which can give you some depth and height, so that you can get rectangular or square pieces. Mysore Pak is an Indian sweet prepared with besan (gram flour) cooked in a mixture of sugar and ghee. If you do not have enough ghee and oil left in the kadai on burner 1, then you can add 2 tbsp more each of oil and ghee and heat it quickly. Burner 1 – Begin to heat ghee and oil in a kadai or pot on a low to medium flame. I & my MIL ventured into making this mysore pak. 28. A correctly made mysore pak is light, slightly crunchy, not hard, edges with crumbs and the cube has a porous texture with a delicious aroma. Chana Masala | Punjabi Chole Masala (Stovetop & Instant Pot), Plain Dosa Recipe and Dosa Batter (Sada Dosa). I did not use any excess. I have never tried this because I don’t like Mysore pak even though I am a sweet lover. You made my day! * Percent Daily Values are based on a 2000 calorie diet. Ingredients: Besan Flour (Kadala Maavu) – 1 Cup Sugar – 1 Cup Ghee – 1 Cup Water – 1/4 cup. 32. The mysore pak block falls of easily. 33. level with a spatula or the back of small glass or a small steel bowl. Move the fingers apart, you should be able to see a single string formed.Take care as the syrup will be too hot. It is not that firm nor it is soft. Wash, peel and cut roughly the carrots. Place a sieve over a large bowl. Now I became a Mysore pak lover ?. 15. More Sweet recipesLadoo recipesBurfi recipesHalwa recipesKheer recipes. Do not add any more ghee at this stage otherwise it will ooze out the excess. 27. On a medium-low or medium flame, heat the sugar syrup. Repeat adding the last part too following the same process. Mysore pak stays good for about a week to ten days at room temperature. About 3 to 4 years ago, I had made this in a brand new prestige omega plus nonstick handi. Do use a bigger kadai and also some gloves on your hands, as there is a lot of sizzling, frothing and bubbling that happens. 16. You are welcome. i am touched and grateful as well. Let the mysore pak mixture become warm or cool down. my dad’s one of the favourite sweets. So for a semi-hard to hard mysore pak, it should be 2 to 3 string consistency works when the pak mixture is inverted in the pan. Also since I have made the traditional version before, I will share its recipe too in due course of time. Mix very well. Just give another try you will get it. Immediately and quickly tilt the kadai and pour the whole mixture in the greased pan. Mysore Pak recipe ingredients include gram flour, sugar and ghee, and oil. I guess earlier you didn’t like mysore pak either since it is too hard & crunchy or it is too soft. Hi, I am Dassana. 24. Mysore pak … You can use any box or a deep plate. Great to know and thanks for sharing the lovely feedback and the rating as well. Thanks for sharing the recipe, Welcome Soumya Now take the sugar in a heavy thick bottomed kadai. do use flat steel spatula (palta) as this helps in scraping the besan mixture. Thank you so much. You have to continue to cook and stir till you start seeing many bubbles in the mixture and the ghee is released from it. As always I read your entire recipe couple of times and then decided I have to try this as had many childhood memories attached to Mysore pak. 7. Stir very well, so that the besan has got mixed evenly with the sugar syrup. 11. Set this aside. Transfer it to a bowl and let it cool. 29. Hi Dassana… Thanks for the recipe. Stir very well, so that the besan has got mixed evenly with the sugar syrup. It falls in one lot and you don’t need to use any spoon for it. Do use a heavy kadai or pan with a good strong spatula for stirring. mysore pak recipe. 31. I hope this helps. The texture of mysore pak comes from the sugar syrup. Thank you very much for the comment. Thanks for trying and the comment. When I was stirring the mixture, after adding ghee…. For mysore pak, heat the ghee and oil in a non-stick sauce pan for 2 minutes or till the ghee melts completely. 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