Ghee Mysore Pak

Mysore pak is a mouth watering , delicious sweet dish of south India. This is the most famous sweet which can never miss out the menu on special occasion and festivals.  Mysore pak is officially designated the royal sweet and considered the king of sweets in south India.

People in Mysore say that during the Navratri festivals they are meant to prepare at least 51 traditional items  and a platter of food & sweets without Mysore pak is incomplete. In ancient days this royal sweet used to have a special place in everyday cooking. The royalties of this sweet made this popular not not only throughout the India but also outside India.

Usually people prepare mysore pak in holy festival days and special occasions. They distribute Mysore pak with family, friends & relatives.  Mysore pak is made with roasted gram flour, sugar with generous amount  of ghee, often flavored with cardamom powder. This delightful fudge rapidly spread everywhere.

Today there are several varieties of mysore pak, each with its distinct flavor and taste. Mysore  is popular for three dishes like Mysore masala dosa, Bisi bele bath and Mysore rasam. These three dishes taste different and trace their origin to mysore after mysore pak.

This is my first blog anniversary and today is Raksha Bandhan too. Time for double celebration. So I thought to share a delicious dessert which win every heart. Of course without dessert any occasion is incomplete for Indians. Mysore pak holds a special space in everyone’s heart. Anyone who has sweet tooth can’t refuse to have this royal dessert.

And making ghee mysore pak is very easy and have less, common ingredients to prepare this delicacy. Ghee is the key ingredient to this dessert which gives richness and melt in mouth texture. Lets prepare this delicacy by keeping few things in mind.

To get perfect mysore pak::

• It is very important to make the syrup of one string consistency.
• Don’t reduce the quantity of ghee.  Else you wont find such soft , melt in mouth mysore pak.
• Stir the mixture continuously after adding gram flour else you will get brunt sweet.
• Use fresh gram flour and good quality ghee.

Print Recipe

Ghee Mysore pak

Cuisine

indian

Prep Time

5 minutes

Cook Time

20 minutes

Servings

pieces

Ingredients

• 1 cup gram flour (besan)
• 1 cup + 1 tbsp ghee (clarified butter)
• 2 tbsp oil
• 1/4th tsp cardamom powder
• 2 tsp ghee (for greasing)
• 1 Cup sugar
• 1/2 Cup water

Cuisine indian Prep Time 5 minutes Cook Time 20 minutes Servings pieces Ingredients 1 cup gram flour (besan) 1 cup + 1 tbsp ghee (clarified butter) 2 tbsp oil 1/4th tsp cardamom powder 2 tsp ghee (for greasing) 1 Cup sugar 1/2 Cup water

Instructions

1. In a non stick pan melt a tbsp of ghee, add gram flour and roast in very low flame.
2. Roast for 10 minutes till its raw smell goes off.
3. Take out of fire , pass through a sieve to avoid getting lumps.
4. Grease a 6” cake tin with ghee and keep aside.
5. In a pan combine water and sugar, in medium flame bring it to boil .
6. Heat 3/4th cup of ghee in another pot.
7. Add the melted, hot ghee with sieved besan and mix well with a balloon whisk or spoon.
8. In the same pot heat remaining ghee and oil.
9. Check the sugar syrup, sugar will start melting and tiny bubbles can be noticed on the top.
10. Boil till it reaches single thread consistency.
11. With the forefinger and thumb stick the syrup it will form single thread. Your syrup is ready.
12. Once the syrup is ready, add gram flour batter in small quantities to the syrup and stir continuously with the other hand.
13. Make sure that there are no lumps, so stirring part is very important here.
14. Don’t leave the spatula, keep stirring on medium flame.
15. Immediately pour a ladle full of hot ghee oil mixture , by string continuously.
16. Add next batch of hot ghee oil mixture and repeat the process until the whole ghee is finished.
17. After adding all the ghee oil mixture , the colour changes to pale and becomes frothy.
18. After few seconds the mixture starts leaving the edges and ghee starts coming from the mixture.
19. Don’t wait, immediately pour the mixture on the greased tin.
20. Level with the back of a spoon or spatula.
21. After 5 minutes make cut mark on the mysore pak, leave it for 10 minutes.
22. Once it settles, insert a sharp knife on the cut mark and cut the mysore pak, else it will be hard.
23. Let it cool down completely , invert onto a plate , your pieces will come clean.
24. Enjoy.

Recipe Notes

• I used homemade ghee.
• For lovely golden colour a pinch of turmeric powder can be added to the gram flour.
• These golden mysore pak can be stored in room temperature.
• Use a air tight box for storing.

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