Mysore pak is an Indian sweet prepared in ghee. It originated in the city of Mysore, one of the major cities in the Indian state of Karnataka. It is made of generous amounts of ghee, sugar, gram flour, and often cardamom. The texture of this sweet is similar to a buttery and dense cookie.
It is prepared and given at weddings and other festivals, including baby showers, in southern India.
Ingredients:
- 1 cup besan/gram flour
- 1 cup ghee
- 1 cup jaggery powder/sugar
- ¼ cup water
Recipe Steps:
- Dry roast 1 cup of besan on low flame for about 5-8 minutes until it turns aromatic.
- Sieve the roasted besan to remove from any lumps.
- Add ½ cup ghee and mix well to make sure there are no lumps.
- In a large kadhai take 1 cup jaggery powder, add ¼ cup water, and heat on medium flame until the jaggery completely dissolves and reaches a one-string consistency
- Add the besan ghee mixture and put the flame on low.
- Stir well until the besan-ghee mixture is combined well in the jaggery syrup.
- Add 2 tbsp of ghee and mix well until the ghee is completely absorbed.
- Add 2 more tbsp of ghee and keep mixing.
- Repeat until the mixture starts to separate from the pan (It’s gonna take around 15 minutes).
- Transfer the cooked besan mixture into a tray lined with butter paper, level up, and allow to sit for 30 minutes.
- Once it sets well, carefully unmould the Mysore Pak and cut it into the desired size and shape.
- Garnish it with some pumpkin seeds.
Categorised in:
