Sunday, 3 November 2013

Mysore Pak Recipe

Mysore Pak and Deepavali, nice combi :). I always thought it was very very difficult to make this sweet. Everyone whom I know who makes this sweet says it's pretty difficult to get the consistency right and also we need to keep stirring for a long time so your arms will start aching. It wasn't all that bad, that too after tasting this yummy sweet!
The store bought ones are sometimes too rich in ghee that you don't really feel like eating it. This recipe, I feel, has the right amount of ghee. Again, googled the recipe and this is a combination of recipes from various sites.

1 cup chickpea flour/kadalamaavu/besan
1 cup sugar
1 cup ghee
1/2 cup water


  • Heat a tsp of ghee in a non-stick pan and roast the flour in medium heat for 3-5 mins until you get a nice aroma.
  • Sieve the flour and mix it with 3/4th cup of ghee and mix well to remove any lumps. Grease a pan with ghee and keep aside.
  • In the same non-stick pan, add the sugar and water and stir well to dissolve the sugar.
  • Boil this until you get one string consistency. Add the flour-ghee mix at this stage.
  • Reduce flame to medium-low and stir continuously adding the rest of the ghee at regular intervals.
  • Keep stirring until the mixture thickens and small bubbles start forming on the sides and the mixture starts to leave the sides of the pan.
  • Pour it into the greased pan and spread evenly.
  • Let it cool for a while and cut it into desired shapes while it'st still warm.
  • Happy Deepavali, enjoy the sweet!!!

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