Mysore pak recipe | How to make mysore pak

By Swasthi's Recipes · 45 min

Ingredients

Instructions

1. Grease a small tray with 1 tbsp ghee and set aside.
2. Sift the besan twice into a bowl, then divide it into three parts.
3. Heat the ghee and oil in a kadai over low to medium heat.
4. In a wide deep pan, heat the sugar and water, boiling and stirring often until the syrup reaches one-string consistency: a drop pinched between thumb and finger should form a single string when the fingers are pulled apart.
5. Add one third of the flour to the bubbling syrup over medium heat, stirring until smooth. Repeat with the remaining two portions.
6. Add a ladleful of the hot ghee and oil and stir until absorbed. Repeat, adding ghee in parts, until the mixture is thick and bubbly and begins to leave the pan.
7. If the ghee runs out, heat 2 tbsp each of oil and ghee and add them.
8. Quickly pour the mixture into the greased tray and level the top with a greased spoon. Rest for 10 to 15 minutes.
9. Invert onto a board, cut into pieces, cool completely and store in an airtight jar at room temperature.

Summarized from Swasthi's Recipes's video. Watch it for the details.