Vinniskitchen

Mysore Pak / മൈസൂർ പാക്

Ingredients:
  • Besan - 1 cup
  • Sugar - 1 3/4 cup
  • Water - 1/2 cup
  • Ghee - 1 cup
  • Oil - 1/2 cup
Method:
  • Grease a rectangle pan / mould with ghee and keep aside.
  • Heat oil with ghee in a saucepan. Keep it on a low heat throughout.
  • Sieve besan 2 - 3 times to get lump free powder and keep aside.
  • In a wide deep pan, add sugar with water and boil well. Check for one string consistency. 
  • Add besan gradually in intervals when one string consistency is reached. Keep mixing well so that no lumps are formed.
  • Make sure ghee mix is hot. 
  • Pour a ladleful of ghee+oil mix in intervals, stirring till it is absorbed well. Be careful to add in intervals so as to not add excess ghee.
  • At one point, all the ghee+oil will be absorbed and the mixture becomes porous.
  • Switch off the stove and quickly transfer the mix to the greased mould.
  • Lightly tap with the back of a spoon to level it.
  • De-mould Mysore Pak from the mould when it is set (in 5-15mins).
  • Cut using a sharp knife to sizes as desired.

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