Mysore Paak is a popular sweet from Karnataka. It got its name Mysore Pak since this sweet is done in Mysore first time and named as Mysore Pak.
Mysore Pak is prepared using ghee, besan/channa flour and sugar mainly.
Preparing Mysore Pak is really easy but one needs lots of patience. The procedure is slow and should be taken care.
I always use fresh ghee to prepare Mysore Pak because it adds to the taste and aroma. Nandini butter is melted into ghee and the ghee is used here. Ghee should be in the form of liquid.
Sugar : 2 Cups
Ghee : Two cups.
Cardamom : 2 to 3
2 Take a pan , put sugar and half cup of water and boil it to make sugar syrup. ( low flame )
3. Stir in between . When sugar syrup starts bubbling add besan flour slowly and stir continuously. 4. 4. Add half cup of ghee in the beginning. Stir and go on adding the ghee in between.
5. After 2 to 3 minutes it starts to change the colour and the mixture slightly comes up .
6. Just wait for 10 seconds and stir .Add powdered cardamom.
7. Repeat the same for some time. it starts to leave the pan and slowly comes up.
8. Then leave it for 5 seconds and pour the mixture to a greased tray.
9. Level the Mysore Pak content by just shaking the tray.
10. Cut it according to your wish. Leave it for 2 minutes and remove the pieces and serve.
11. You can keep this Mysore Pak at least for 15 days. (The smell does not change even for a month).
12. Store in a airtight box once is it cooled.
Note:
The whole procedure should be on low flame. You can add a tablespoon of ghee while roasting the flour . Ghee shoould be liquid. Keep the hot ghee aside and it helps to add ghee little by little.
Stirring is very important. Otherwise down part can be burnt. Advice to use a bigger pan or a slightly bigger utensil.
Use of fresh ghee results the best Mysore Pak.
Time : 30 Minutes.
Serves : 15 to 20 pieces.
Mysore Pak is prepared using ghee, besan/channa flour and sugar mainly.
Preparing Mysore Pak is really easy but one needs lots of patience. The procedure is slow and should be taken care.
I always use fresh ghee to prepare Mysore Pak because it adds to the taste and aroma. Nandini butter is melted into ghee and the ghee is used here. Ghee should be in the form of liquid.
Ingredients :
Besan Flour.( Channa flour ) : 1 CupSugar : 2 Cups
Ghee : Two cups.
Cardamom : 2 to 3
Method :
1.Roast besan flour for 3 to 4 minutes in low flame. Cool it.2 Take a pan , put sugar and half cup of water and boil it to make sugar syrup. ( low flame )
3. Stir in between . When sugar syrup starts bubbling add besan flour slowly and stir continuously. 4. 4. Add half cup of ghee in the beginning. Stir and go on adding the ghee in between.
5. After 2 to 3 minutes it starts to change the colour and the mixture slightly comes up .
6. Just wait for 10 seconds and stir .Add powdered cardamom.
7. Repeat the same for some time. it starts to leave the pan and slowly comes up.
8. Then leave it for 5 seconds and pour the mixture to a greased tray.
9. Level the Mysore Pak content by just shaking the tray.
10. Cut it according to your wish. Leave it for 2 minutes and remove the pieces and serve.
11. You can keep this Mysore Pak at least for 15 days. (The smell does not change even for a month).
12. Store in a airtight box once is it cooled.
The whole procedure should be on low flame. You can add a tablespoon of ghee while roasting the flour . Ghee shoould be liquid. Keep the hot ghee aside and it helps to add ghee little by little.
Stirring is very important. Otherwise down part can be burnt. Advice to use a bigger pan or a slightly bigger utensil.
Use of fresh ghee results the best Mysore Pak.
Time : 30 Minutes.
Serves : 15 to 20 pieces.
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