Mysore Pak is a delicious melt in our mouth South Indian Sweet. It crunchy yet soft sweet with lots of flavour and aroma coming from ghee and roasted besan.
Made this sweet several times but never got a chance to post the recipe somehow. Made this sweet as part of our blogging marathon #106, week 4 day 2. I chose to do “Traditional sweet from any region” which is South India.
Preparation Time: 5 minutes
Cook Time : 20 minutes
Makes : 20 pieces
Besan/ Senagapindi : 1 cup
Sugar : 1 1/2 cups
Ghee : 1 cup
Refined Oil: 1/2 cup heated
Cardamom powder : 1/2 teaspoon (optional)
Baking powder : 1/4 teaspoon
Water : 1/2 cup
Heat 2 tablespoons of ghee in a pan and roast seived besan for 2-3 minutes until you get a nice aroma. Take it of the stove and let it cool.
In the same pan, add sugar and water. bring it to a boil and you get a single thread consistency.
Slowly add the roasted besan and stir constantly so no lumps are formed.
Now mix the remaining ghee and heated oil and add it to the pan 1/4 cup at a time and keep stirring. You’ll see bubbles forming.
Once mysore pak leaves the edges of the pan, transfer it to a greased pan and let it cool for 30 minutes. Cut into desired shape pieces and let it cool completely before storing in a air tight container.
You can store the Mysore pak for upto 2 weeks.