Wednesday, 30 September 2015

Mysore pak

If there is a will there is way. And it is so very true.  Was missing our outings and occasional dinners in Sarvana Bhawan back in Delhi. Importantly, I was missing the Mysore paak that we used to have after our meals there. I really used to relish the same without counting my calories. So, I thought of trying it and it came out brilliantly close to that. Sharing the recipe here, it is easy buy you need a little bit of patience. Try it.


Gram flour (Besan)- 1 cup
Sugar -3 cup
Desi Ghee – 1 ½ cup
Water – 1 ½ cup 


1. Sift the gram flour carefully to ensure that coarse grains are separated. 
2. Pour the ghee in a pan and heat it in low flame. 
3. Boil sugar in one and half cup of water over medium heat. Keep stirring continuously till it dissolves. 
4. Bring the syrup to a boil by increasing heat  till reaches a single thread consistency  
5. Now add gram flour gradually into the sugar syrup, keep stirring all the while to prevent formation of lumps. Also start adding ghee.
6. Stir continuously till the mixture starts bubbling. Every time you add ghee the mixture will sizzle and froth.
7. Repeat the process till all the ghee is used and you get a pleasant sweet roasted aroma.
8. Pour the mixture into a greased tray. Cool a little and cut into squares or rectangles, as you wish.
9. Separate the pieces when completely cooled and store in an airtight container to retain its freshness and crispness.
The 2 steps you have to be very careful are – ensuring single thread consistency of the sugar syrup and final Mysore pak consistency.
Keep the flame/heat low while stirring 
The colour of the Mysore pak also depends on the gram flour. The flour I used here is nice deep yellow.

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