Mysore pak is a famous South Indian sweet recipe which is made out of gram flour( besan), sugar, oil and ghee. It is a common sweet available in all sweet stalls in South India.
Mysore pak is a classical, traditional sweet originated from the royal kitchen of Mysore Palace when the King asked to prepare a unique, sweet dish. ‘Pak’ or ‘Paka’ means sugar syrup.
Though making mysore pak doesn’t require much ingredients, it is very tricky to make. If you miss the perfect consistency, then it goes wrong totally. The recipe, I have shared today is not soft ghee mysorepak’s. We are using both hot ghee and oil to make this one.
Making the sugar syrup till you get one string consistency, adding gram flour till it dissolves in sugar syrup without lumps formed, then adding hot oil and ghee side by side till the flour froths each time, finally it froths completely and starts to leave oil is the perfect consistency. To get this, stirring continuously in medium flame is more important.
To make this mysorepak, I have used light brown sugar. You can also make the same recipe using white sugar.
I have explained the process in detail with step-by-step pictures and detailed explanation. Check the process below❤
INGREDIENTS
Gram flour/ besan- 1 cup
Sugar- 2 cups ( I have used brown sugar)
Water- 1/2 cup
Ghee- 1 cup
Oil- 1 cup
PROCEDURE
Take 2 cups of sugar in a heavy-bottomed big pan. Add half cup of water and boil everything.
Let the sugar dissolve and you get one-string consistency.
One-string consistency is a must.
By the side, heat 1 cup of oil and one cup of ghee. Once oil is hot, keep the stove in sim and let the oil be hot.
Let the oil be hot throughout the process. We are going to pour hot oil on the besan/ gram flour.
Once you get one-string consistency, add the gram flour/ besan little by little and stir it continuously so that no lumps are formed. Let the flame be in medium or in medium-low.
Add the rest and keep on stirring so that no lumps are formed.
Now pour hot oil/ghee over the besan/gram flour. It froths once oil is poured on top.
Besan/gram flour will absorb the hot oil poured on it. Add ghee/oil in 3 to 4 batches little by little.
Add some more oil/ghee on top, it will froth and sizzle. Oil/ghee gets absorbed as your stir continuously.
Keep stirring.
Add the rest oil/ghee.
The besan/gram flour will start to separate from the corners and it will no longer absorb the oil.
This is the perfect consistency. You can see the besan/gram flour completely separated from the sides as one, leaving out oil. If you miss this consistency, then it might burn.
Now transfer it into a plate or a tray/pan greased well with ghee. Using a pan/tray which gives a enough depth for the mysorepak gives a good texture. My daughter greased a plate instead. So I poured into it.
Level it gently with a spatula on top.
Cut it into slices in 5 minutes. And let it cool down completely. Then reverse it to another plate. I couldn’t wait. So I took little from the side.
Once sliced into pieces.
TIPS
Any sugar- both white/brown sugar can be used.
One-string consistency is a must for a sugar syrup.
Suvai Manam 