Mysore Pak Recipe

Mysore Pak recipe – A well-liked South Indian sweet which is a melt in mouth dessert made with ghee, gram flour and sugar. Made using unique method and few techniques to create a soft ghee mysore pa. This can be a highly regarded sweet made during Diwali. Together with my kaju katli and besan ladoo this sweet is a family favorite.

Mysore Pak

Considered one of my all time favorite homemade sweet is Mysore pak. I at all times desired to make the melt in mouth barfi like soft Mysore pak. But I even have never got a correct recipe. Finally yesterday I discovered a recipe in an old newspaper. The trick is to not cooking the gram flour mix too long. It must be taken when it remains to be smooth. I made it and wow I used to be surprised with the outcomes.

Mysore Pak a time involving sweet and in fact numerous ghee involving sweet. I make them occasionally, say during festival season like Diwali. But sometime I crave for that and when i finish making it and have a small piece, the sugar and ghee content stops my craving immediately and that i feel satisfied.

About Mysore pak

Mysore pak is a besan burfi which is made with gram flour, sugar, and numerous ghee. The feel of mysore pak must be very soft, fudgy and melt in mouth texture. It’s also often known as mysore Pak, mysore pa, ghee mysore pak, nei mysore pak and milk mysore pak.

Most of us think mysore pak might be little tricky to make but in no way. It’s certainly one of the simplest sweet you may make. The feel of the mysore pak vary every time with the measurements of the ingredient which you utilize and the way long you’re cooking them.

Mysore pak makes a delicious must make dessert for any occasions. These melt in mouth morsels of heaven is everyone’s favorite including me. But making it may possibly be a process. It’s pretty complicated and desires numerous patience time. More over getting the feel right is crucial.

Watch Soft Mysore Pak Video

Mysore Pak Ingredients

Gram Flour – use good quality gram flour (besan) for getting the feel right. Sieve gram flour so it’s lump free, Toasting the gram flour in ghee gives nutty aroma.

Sugar – granulated sugar is utilized in making mysore pak. Cook sugar with water till it reaches one string consistency.

Ghee – use desi ghee or clarified butter for flavour and taste.

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Kalakand
Coconut Burfi
Microwave Dates & Figs Burfi
Khoya Burfi
Beetroot Burfi

Different Methods for Making Mysore Pak

Nice Mysore Pak (Ghee Mysore Pak) – This method is made with gram flour, ghee, cooked along with sugar syrup. The mixture is cooked till soft and barfi like texture. The feel is soft and melt in mouth.

Traditional Mysore pak – is made in just a little different method. Ghee is heated in a separate pan till highly regarded. Gram flour is mixed with sugar syrup in a separate pan. The new ghee is ladled in and kept on mixing. The method goes like, one person keep mixing the gram flour and one other person keeps adding the ghee. So it’s a two man’s job. At one stage it gets frothy thats when the mixture is poured in mould.

Milk Mysore pak – that is mysore pak has milk added which is soft in texture.

Koodu Mysore pak – There may be one other version where they add baking soda in mysore pak which creates a hole like porous texture in mysore pak. The sweet is little hard in texture too. It is named as koodu mysore pa.

Tips on how to Make Ghee Mysore Pak (Step smart Pictures)

Pre-Preparation

1)Step one in making mysore pak is to organize the mould through which you’re going to set the mysore pak once it’s cooked. Grease a square mould generously with ghee and put aside.

2)Heat ghee and oil in a kadai or sauce pan. Don’t heat it an excessive amount of, just heat till it gets warm.

3)Once the ghee and oil is heated enough. Remove ½ cup of the ghee oil mix in a separate bowl.

Take gram flour in a bowl. Pour in hot ghee mix within the gram flour and whisk till smooth and lump free.

4)Mix gram flour with ghee till lump free and smooth. The nice and cozy ghee oil mix will heat the gram flour mixture barely enough to remove the raw smell from the besan.

Reserve the half cup of the ghee and oil mix in a separate bowl, we might be using it later on this recipe.

Making Sugar Syrup

5)We’re going to make sugar syrup. I’m using a non-stick kadai. That is the kadai we might be cooking mysore pak.

Take 1 cup of sugar in a kadai. Pour in ½ cup of water.

6)Mix sugar and water together. The sugar will melt first and starts to boil. Cook on low heat until sugar melts. once it’s melted, increase the warmth and cook on high heat.

7)Cook the syrup till it reaches one string consistency.

8)To examine that consistency take few drops sugar syrup between your fingers and it should form a string when your press between them(check image). Or you may add few drops of sugar syrup in a bowl of cold water, the sugar syrup wont get dissolved. Or you may take the sugar syrup in a spoon and invert them, the last drop falling from the spoon forms a string like consistency.

Making Mysore Pak

9)Pour the gram flour, ghee and oil mixture within the sugar syrup.

10)Mix the gram flour mixture into the sugar syrup evenly.

11)Once the gram flour is mixed, it can begin to thicken.

12)Once it starts to thicken, Add within the remaining ½ cup of ghee which we’ve reserved earlier.

13)Once the ghee is added, proceed to stir and cook till it starts to thicken much more. Cook on medium heat and keep mixing.

14)At one point the mixture might be thick and starts to go away the perimeters of the pan like this. It will take around 5 minutes of cooking.

Getting Mysore pak Texture

15)At this point, Now turn off the warmth. THIS STEP IS CRUCIAL. We’re going to mix the mysore pak mixture for 1 minute non-stop after the warmth is off.

16)Now the warmth is off, we’re going to proceed mixing the mixture after the warmth is off. This step could be very necessary in getting the feel. You will have to combine continually. Keep mixing for 1 minute the mixture will thicken much more.

17)Now the mixture will start to go away the perimeters of the pan and might be thick like a barfi mixture.

18)As you may see the feel is more mass like. It’s shiny, smooth but thickened more. That is the step we’re on the lookout for. You will have to transfer the mixture to the greased mould immediately at this stage.

Cooling Mysore Pak & De-moulding

19)Transfer the mixture to greased mould.

20)Spread the mysore pak mixture in tray. Allow it to set within the mould for not less than 1 hour before inverting.

21)Use a knife to release mysore pak from mould. Take it in a baking tray.

22)Slice into pieces and serve.

23)Take a look at the melt in mouth texture.

24)Serve.

Traditional Method for Making Mysore Pak

That is my mom’s recipe for making mysore pa. That is the standard way of creating this sweet. On this method we add hot ghee little at a time over the sugar gram flour mixture until the consistency of mysore pa is reached.

The method starts with roasting gram flour in ghee till fragrant. In a separate pan we heat ghee till it’s super hot. Now for mysore pa, we cook sugar syrup till one string consistency. Now sprinkle roasted gram flour within the sugar syrup and blend till smooth.

Add hot ghee little at a time and keep mixing till thick and foamy. Once the consistency is reached, transfer the cooked mysore pak in greased mould and permit it to set for few hours. Slice into pieces and serve.

Ingredients

• 1 cup Gram Flour (Besan, Kadalai maavu)
• 2 cups Sugar
• 1 ½ cup Ghee
• ½ cup Water

Tips on how to Make Mysore Pak in Traditional Way

1)Grease a mould through which we’re going to set the mysore pak with ghee generously and put aside. Take ghee in a pan on one stove and keep that simmering because you would like hot ghee.

2)Dry roast gram flour for two mins. Remove to a bowl.

3)Heat sugar in a nonstick pan, add water and warmth till it melts. Bring this to a boil and cook till sugar syrup reaches one string consistency.

4)Now lower the flame and sprinkle in besan little at a time and blend well till smooth and thickened.

5)Once it thickens, start adding ladleful of hot ghee into the gram flour mixture and keep mixing till the primary ladle of ghee is absorbed into the gram flour mixture.

6)Once the primary ladleful of ghee is absorbed add next ladle. Keep cooking till the mysorepak is frothy.

7)Once the primary ladleful of ghee is absorbed add next ladle. Keep cooking till the mysore pak is frothy.

8)Now the mysore pak mixture is frothy.

9)Pour it within the greased pan and smooth the highest. Allow it to set for five minutes, then cut it into pieces. Now let it set for 10 to quarter-hour.

10)Once it’s cooled, invert it to a plate.

11)Cut into mysore pak pieces. You may cut into any shapes as you like.

Milk Mysore Pak (Easy Method)

For those who own a microwave, then this recipe is a treat for you. It’s super easy to make and takes lower than 5 mins. Recently certainly one of my friend shared this recipe with me. I used to be quite surprised to see it, because i never thought that I could make this utterly delicious sweet in lower than 5 mins and probably the most surprising element is that this dish has just half the quantity of ghee too and also you haven’t got to hassle with making sugar syrup.

She also told me that this tastes like Adyar Ananda Bhavan Milk Mysore pa. This made me to try it immediately and despite the fact that it didn’t taste exactly like that, but it surely closely resembled that and just melted in my mouth. This milk mysore pak keeps its soft texture(just a little hard it got) after it cools but still melts in mouth.

Ingredients for Milk Mysore pak

• ½ cup Gram Flour
• 1 cup Icing Sugar
• ½ cup Ghee
• 2 tsp Milk

Tips on how to Make Milk Mysore Pak

1)Grease a plate with ghee through which we’re going to set the milk mysore pak and put aside. Sieve gram flour, so there is no such thing as a lumps present. Put aside till use.

2)Now in a microwave protected bowl, take 1 tblspn of ghee and add within the sifted besan and blend well.

3)Microwave it for a min and blend this well. Remove the roasted gram flour mix to a plate.

4)Now in the identical bowl, take the remaining ghee and pop it within the microwave for 30 seconds till the ghee is hot and melted.

5)Now remove the melted ghee from microwave and add in icing sugar. For this recipe you would like icing sugar moderately than regular sugar.

6)Add in milk and provides this an excellent mix.

7)Add in roasted gram flour and provides it an excellent mix. Now the ghee, sugar, milk and gram flour mixture is combined rather well.

8)Now place this mixture within the microwave and cook for 1 minute. Once it’s cooked for 1 minute, Remove and provides a combination, as you may see the combination would have thickened more.

9)Put this again the microwave for 1 minute. Now the combination might be little foamy.

10)Mix it well. The mixture must be foamy like shown in the image. If it remains to be looking thin and pasty like, pop it in microwave and cook for one more 30 more seconds.

11)Now the combination might be correct consistency. Pour the entire mix in a greased dish and smooth it barely.

12)Allow it to chill down for 10 mins. Slice and serve.

13)Serve.

Expert Suggestions

About Gram Flour (Besan)

Sieving gram flour is vital, it can eliminate the lumps. When making mysore pak, you will have to toast the gram flour calmly to remove raw smell.

Ghee

Use good quality cow’s ghee for making mysore pak. It adds good flavour and aroma. You need to use half ghee or half oil for making mysore pak.

Sugar Consistency

Getting the sugar to at least one string consistency could be very necessary. To examine that consistency take few drops sugar syrup between your fingers and it should form a string when your press between them(check image). Or you may add few drops of sugar syrup in a bowl of cold water, the sugar syrup wont get dissolved. Or you may take the sugar syrup in a spoon and invert them, the last drop falling from the spoon forms a string like consistency.

No Over Cooking

Keep cooking mysore pak only the mentioned time. Once the combination gets thick, turn off the warmth and stir for 1 min. The mysore pak mix must be smooth. That offers the sleek texture.

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