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June 4, 2019
Ghee Mysore Pak
- 2 cups Besan flour
- 250 ml ghee
- 1 cup sugar
- 1/4 cup water
- Ghee for greasing plate
- Dry roast Besan on low medium flame until it releases nutty fragrance. Be careful not to burn it. If it burns discard and start fresh batch.
- Add 1/2 cup ghee to this roasted Besan and mix to make it lump free.
- In another pan add 1 cup sugar with 1 cup water. Dissolve completely. Only cook till small bubbles appear. Turn off flame. If you boil sugar any longer mysurpa gets very hard.
- Add the ghee Besan mixture to this sugar syrup. Keep stirring continuously on a low flame without burning.
- Bubbles will appear. At that time add the remaining ghee slowly in batches of 2 tbsp. you know it’s cooked when it leaves sides of pan and forms a lump like this.
- Finally grease a plate or tray with ghee. Pour this Mysore pak mixture in it. Level the top with the back of a greased spoon. Cut into desired shapes and serve after it cools for a bit.
- Remember to cut the Mysore pak into shapes when it’s hot itself. Once it cools it will be difficult.
- Once fully cool place them in a box with butter paper and share with friends and family for Diwali.
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- Hot Gulab Jamun