Traditional Mysore Pak recipe with video! Mysore Pak is one of the favorite sweets for South Indians and it is also an essential part of every Diwali celebration. Preparation of Mysore Pak is tricky. But I’ll break it down for you with video and tips. So friends, enjoy making this Mysore Pak for your Diwali and I wish you a yummy one! HAPPY DIWALI !!!!
Traditional Mysore Pak is served in weddings and other festivals of southern India, and is very popular in baby showers as well. It is Little hard and porous when made with less ghee, But soft and dense when made with generous amount of ghee. Very little water is used in the preparation, so it can stay fresh in a cool and dry place, but it should be used within one month.
Furthermore, I would like to share some suggestions to make perfect traditional mysore pak recipe. Tip No 1: sieve the flour once or twice. As it helps to reduce the lumps if any while mixing the besan flour in the sugar syrup.
Tip No. 2: Tray with enough depth helps to get brown colour in the middle of the Mysore pak.
Tip No. 3: Oil-ghee mixture should be hot enough. So don’t turn it off and let it be in simmer till you finish.
Tip No. 4: one string consistency is very very important otherwise it becomes like burfi.
Tip No.5: without any delay, transfer it to a deep greased tray and let it cook in it. If you miss that, whole mixture crumble and it never holds shape.
Tip No 6: After 5 minutes mark pieces of Mysore pak. Otherwise it becomes hard and separate the pieces when it becomes warm.
Finally, you may also like my other Diwali sweets and savories recipes like Milk Halwa, Rava Ladoo, Boondi Ladoo, Pineapple Kesari, Badam Burfi, Carrot Halwa, Pumpkin Halwa, Beetroot Dates Halwa, Badam Kheer, Rasmalai Recipe, Milk Peda, Gulab Jamun, Kalakand, Kesari, Custard Halwa, Sweet Boondi, Kara Boondi, Butter Murukku, Thenkuzhal Murukku, Saffron Butter Cookies, Paruppu Vadai, Mixture Recipe and Urad Dal Vadai.
Traditional Mysore Pak Recipe 2020-10-20 03:48:02
Traditional Mysore Pak Recipe
Prep Time: 00:05
Cook Time: 00:25
Total Time: 00:30
- 1/2 cup (65 grams) Gram Flour
- 3/4 cup (150 grams) Sugar
- 1/4 cup plus 1 tbsp Water
- 1/2 cup (120 ml) Oil
- 1/4 cup (60 ml) Ghee
- Sieve the flour once or twice, and keep it aside. This step helps to reduce the lumps, if any, while mixing Gram flour in the sugar syrup.
- Then, grease the tray with ghee and keep it aside. Tray should have enough depth.
- Also, heat a pan with ghee and oil, over low heat on one stove.
- Add sugar in a heavy bottomed pan on another stove.
- Then, add water and mix well.
- Now, switch on the stove. Heat the sugar over medium heat. As the sugar syrup cooks, it bubbles up. Keep stirring the mixture and check the consistency. Cook until you get one-string consistency as shown in the video.
- When the sugar syrup reaches one-string consistency, slowly add sieved Gram flour. Stir continuously to break the lumps. At one stage, the mixture become slightly thick batter.
- At this stage, add a ladle of hot oil-ghee mixture on the Gram flour which is still cooking. The mixture froths and bubbles. Continuously stir, till the oil is absorbed by the flour completely.
- Again, add another ladleful of hot oil-ghee, stir until the oil is absorbed.
- Keep repeating the above step 4-5 times, till the mixture starts to separate from the pan.
- Finally, the mixture becomes porous lump and the oil starts separating.
- Immediately, transfer the mixture to the greased tray. This helps to continue cooking of Mysore Pak and get golden brown color in between.
- After 5 minutes, mark pieces of Mysore Pak by using a sharp knife.
- Separate the pieces when it becomes warm.
- Traditional Mysore Pak with porous texture is ready to eat. Enjoy!
By Santhi Therese
The Indian Claypot