Oct 22, 2016

Mysore pak....the perfect sweet for a festive feel that just melts in the mouth

Diwali is around the corner and everybody is on the lookout for recipes to try. This sweet is perfect for the occasion.  Filled with sweetness and loaded with ghee it just melts in your mouth the moment to take a bite. Did I say loads of ghee ... well yes ... lots of it :) But its diwali yaar and its perfectly ok to dive in and enjoy the richness of the dessert even if its loaded with ghee.

Mysore pak is a favourite in our home. We love to eat it but the amount of ghee that it takes makes me guilty to have it often except for the festive season :) My mil is an expert in making and we ask her to make it for us once in a while. She is so perfect at that .... I really appreciate the patience she has. My kids always make sure to appreciate their grandma everytime for making it for them. Our appreciation doesnt count much but grandsons appreciation makes her feel sooooo happy..... you know thats how grandparents are

Well... coming back to the recipe... this dessert will be perfect for diwali. It will sure win everyones heart. The recipe is pretty simple except that you have to be cautious about measurements and also be quick in action. Rest is all about a little practise


Serves... makes around 30+ small pieces
Serve option... Room temp

This is what u'll need...

Gram Flour - 1 cup (any small cup measure)
Sugar - 3 cups
Water - about 1/2 cup or little more
Ghee - 1 + 1/2 cup + 3 tspn
Oil - 1 + 1/2 cup

Here is the stir....
  • Measure all the ingredients and keep it ready before you start making mysore pak. It involves continuous stirring so you will not have enough time to look around for ingredients while making. I have used a small cup size and have measured all the ingredients using the same cup. To start with try using a very small cup for measurement
  • Take a wide heavy bottomed kadhai. My mil insists on using an aluminium kadhai ... not sure why though 
  • Measure in 3 cups of sugar. Pour about half to one cup of water. Thumb rule that my mil has taught me is to pour water just enough to cover the sugar completely and not more than that. Give the mixture a good mix
  • Bring the sugar water mixture to a boil. The mixture will keep bubbling. Add a tablespoon of milk to the sugar syrup to remove impurities, if any. Let the syrup boil for few more minutes till it reaches one-string consistency

  • Meanwhile take another sauce pan. I would suggest using one with a plastic handle so that you can handle it with ease. Pour oil into the pan. I have used regular vegetable oil 
  • Pour one and half cups of ghee into the pan. I have used homemade ghee to get the full flavours in 
  • Heat the mixture. Once it has heated up turn down the flame to low 
  • Pour one fourth of the gram flour into the sugar syrup after the syrup has reached one-string consistency
  • Turn down the flame to low. Immediately pour about one fourth of the ghee-oil mix on top of the flour
  • Give it a good mix so that there are no lumps of gram flour
  • Keep stirring continuously. Once there are no lumps in the mixture, repeat with another 1/4 cup of gram flour followed by 1/4 portion of oil-ghee mix

  • Repeat till all the flour is used up which would mean repeating the above steps coule more times
  • Once all the flour has been added, keep stirring continuously. The mixture will start pulling off from the sides once it done. Ghee will start oozing from the corners. You might need to add couple more teaspoons of ghee during the process before it gets done
  • Turn off the flame but continue stirring the mixture for a couple of minutes as the mixture will still be cooking
  • Grease a plate and pour the mixture on the plate
  • Spread out the mixture  until completely even 

  • While the mixture is still hot cut it into pieces with a knife

  • Separate the pieces once it has cooled down and serve your loved ones

                                                    • Keep stirring all through the process to avoid the mixture from the burning
                                                    • Leave the flame at low-medium after adding the gram flour
                                                    • Make sure the sugar syrup is at one-string consistency and not more than that

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