Wednesday, December 14, 2011

Mysore Pak

My husband loves the Mysore Pak which my MIL does. He used to always praise it a lot. Frankly the first time I tried out of frustration, it turned out hard like rock. But eventually I tried to learn from her on how to do them and the second attempt it was much much better and it even tasted like the Mysore pak which she does (better than the sweet shop version). She told me some tricks and tips which might help do it. Thank you to my MIL for this great recipe. I took pictures while she was making it and I tried to follow them when I forgot.

Besan - 1 cup
Sugar - 1 and 1/2 cup
Ghee - 2 cups (you might not use it that much, but better to get extra)

Method of preparation
Take besan and add a little ghee to it (around 1-2 spoons). Mix it up with hand as much as you can.

Take a bowl with high edges and add sugar to it. Add very little water (2-3 spoons,may be little more). Mix it with spatula (in between) until the sugar dissolves. ( This will take approximately 1 minute)
Once the sugar dissolves and is ready, you will see bubbles forming in the sugar syrup.

This is the stage you should add the Besan to it. If they form small rounds also, please do not worry about it. Just keep stirring and the besan and sugar syrup will mix like a paste. (This should take less than a minute)

At this point, add hot ghee to it. Little by little and keep stirring.
The mixture will rise up in the heating bowl. Add Ghee slowly little by little and keep stirring.
keep stirring continuously. Once the mixture starts leaving the ghee.Stop adding ghee and transfer everything into a greased plate or cake pan.
 After a minute or two, make the markings for the shapes with knife(or butter knife).

After the mysore pak is cooled down, remove the pieces and store them in a air tight container. You can also serve them immediately while they are warm too. The warm pieces melt in mouth like butter/cream. Enjoy !!

Note:A visual picture will help out make a good mysore pak.
(1) Make sure the besan is of good quality, otherwise mysore pak taste will not be good. I am not sure of how to test the besan quality but will post any help which I know soon.
(2) You can also add vegetable oil instead of Ghee in this. Taste might differ a little.
(3) Ghee should be warm/hot in the whole prcess. So you will be having two stoves on, one for ghee and other for the sugar syrup.
(4) Stirring continuously is the trick to make a good mysore pak. Also you need to know the exact timing on when to add the ingredients.

Coming up: Rava laddoo recipe from my counsin's aunt. This recipe will have the sugar syrup usage and consistency of sugar syrup and its testing on the level of it. The sugar syrup consistency made is really useful to make any kind of laddoo.


Priya said...

Never say no to Mysore pak,just love it..

Mysore said...

Nice Post! Look out for the history of Mysore pak here :

Willaims said...

I've never eaten it before.
It is food that looks so delicious.


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