Mysore pak is a famous Indian sweet. We celebrate our special occasions with sweets. When the sweet is home made it adds taste to the sweet as it is made with love and hygiene.
It is very easy to prepare in home. It is really super simple recipe. The recipe for the mysore pak is my grandma’s recipe. We love her mysore pak. It will be mouth melting.
My grandma prepared this Mysore pak. I was clicking the pics and helping her. The quantity of ingredients in the picture is more than mentioned below. Since, we prepared it in home town we prepared more to distribute to relatives.
This tasted very similar to Shree Krishna Style Ghee Mysore Pak.
- Kadalai Maavu/gram flour – 1 cup
- Sugar – 2 cups
- Water – 2 cups
- Ghee – 3 cups
- In a kadai, add 1/4 part of the ghee.
- Melt it. Keep it aside. The ghee should be hot.
- In a mixing bowl, add gram flour.
- Add the hot and melted ghee to it.
- Mix it well to avoid lumps and get a homogeneous mixture. The consistency should as of idli batter.
- Add sugar to the kadai.
- Add water to it. The water level should be equal to sugar level. The sugar should be just immersed in water. Do not add more water. If more water is added, it will take more time to prepare the mysore pak.
- Stir it well. Let the sugar gets dissolved completely in water to get sugar syrup.
- Boil till you get 1 string consistency.
- Now, add the gram flour-ghee batter to it. Keep stirring while adding the batter.
- Keep stirring.
- Meanwhile, heat ghee in a kadai.
- Add the hot ghee to the gram flour mixture. Add ghee to the gram flour mixture at approximate intervals. The ghee should be very hot while adding it to the gram flour mixture. Keep adjusting the flame accordingly. The gram flour should become frothy while adding hot ghee.
- Continue to stir.
- The mixture will start to thicken. Keep stirring.
- Stir at regular intervals till the correct consistency is obtained. The mixture should turn as a single mass and coarse lines should be formed while moving the ladle.
- Transfer the mysore pak in a greased plate.
- Tap the plate and spread the batter uniformly with ladle.
- Sprinkle some sugar over the mysore pak. (This is optional)
- Cut them into small pieces (square, rectangle or diamond) of your choice. Allow it to cool.
- Serve the super mouth melting mysore pak.
- Melt the ghee before using.
- The color of the mysore pak depends on the color of the gram flour.
- The string consistency of the sugar syrup is very important. It will only decide the texture of the mysore pak.
- Ghee oozes out slightly at the time of marking pieces and it is fully absorbed when cooled down.
- Add the melted ghee little by little to the gram flour and mix it well. Because the gram flour will absorb the ghee soon and the batter consistency will not be attained.