Mysore Pak, is a popular Indian sweet, from the southern part of India made with chickpea flour and ghee and sugar.
I was once at a party for a close friends baby shower and one of the mommy friends brought buttery soft homemade Mysore pak. The first bite blew me way ! It was buttery soft and it was too good, reminded me of the ones we get in Chennai Krishna sweets. Oh I missed home right at that moment. I was so curious to get the recipe from her and I tried it and it turned out perfect.
I am happy to be sharing this recipe on the blog finally. Before you begin to read how to make home made mysore pak I would recommend you to read the full recipe before starting as this is a very time and proportion sensitive recipe and if you miss the timing of any step its going to affect the texture of the recipe.
Sharing some Tips for making these buttery soft Mysore pak,
- This recipe I have kept the proportion of oil more than ghee. You can completely use melted ghee in this recipe or do half and half part.
- The timing to get buttery soft texture is to turn off the heat while it is still soft. If you leave it too long it will begin to harden on the pan and gives you traditional hard Mysore pak.
- Roasting the besan/ chickpea flour properly is important, else it may give raw flavour.
- Use a greased tin or glass container this gives a even finish to it.
- Pour the Mysore pak when it is still hot into the greased tin and it helps in giving nice browning in the middle.
- Don’t be in a hurry to slice it. Allow it to cook at least for 15 minutes or even 30 minutes to get clean slices.
It stores well in the fridge for 3 weeks in the refrigerator. You can make it ahead and have it ready for giving away as a gift to your loved one.
- You’ll need a pan, sieve , a pouring tin or a deep glass container, whisk.
- 1 cup chick pea flour or Kadalai mavu
- 1 & 1/4 cup Oil
- 1 cup Sugar
- 1/4 cup water
- 4-5 tbsp Ghee
- Heat a pan and add chick pea flour or besan or kadalaimavu to it. Slightly roast it for 5 minutes, until the flour turns aromatic. Be careful not to burn it or brown it.
- Remove from heat and sieve it into a bowl. Next measure and add in the oil into the flour. Mix it with a whisk to a smooth pouring consistency, ensure there are no lumps.
- Quickly clean the pan, and put it on the stove top again, add in the sugar and water and keep stirring. Once the sugar melts it will begin to turn into a syrup. Once the sugar is dissolved, and gets all bubbly dab a little syrup on your finger from the spatula you used to stir it and press it between your thumb and index finger. When you see sticky one string forming between your fingers, it is called one string consistency.
- When the syrup reaches the one string consistency, quickly add in the flour and oil mixture into the syrup and mix it in as yu pour it, keep stirring and you’ll see the mixture starts to thicken. In about 5-7 minutes on medium flame, the color would have darkened a little bit and the mixture thicker and bubbly, and also you’ll see it starts rolling out of the pan making pretty swirls.
- Continue to cook for a few more minutes and add melted ghee little by little. Once all the ghee is added, switch off the flame mix it well for few minutes until all the ghee is absorbed by it and you’ll see the bubbles settle and when you mix with the spatula the mixture comes without sticking to the pan.
- Parallelly apply ghee or oil to the sides and bottom of the tin or glass container. Quickly transfer the mixture (while its hot)
- Allow it to cool for 15 minutes and cut it into rectangles and serve 🙂 store it in an air tight container . while it is hot into the tin. Let it rest for 15 minutes.
- Cut it into rectangles and serve.
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