Mysore Pak is an Indian sweet arranged in ghee. It began in the city of Mysuru, one of the significant urban areas in the Indian province of Karnataka. It is made of liberal measures of ghee, sugar, gram flour, and frequently cardamom. So let’s see how to make Mysore Pak.
Besan and sugar in the equal ratio
Desi Ghee Double the Besan.
Besan 1 cup
Sugar 1 cup or to taste
Desi Ghee 2 cup (Use in three parts)
- In a hot pan put 1/4 of the ghee to melt and add the besan on low flame.
- In a deep thick bottom, pan/kadhai put the sugar to boil by adding water to the melt and boiling stage.
- Now add the mixed besan in sugar syrup on low flame partly by stirring regularly so that there is no lumps.
- For stirring take a big stick spoon with a flat face like a spatula.
- After regular stirring, the mixture will be fully absorbed in sugar syrup.
- Now again add i/2 of remaining ghee and stir. After some time bubbles will appear in the mixture.
- Stirring is a must so that the mixture is not thicky at the bottom of the pan/kadhai.
- Again mix the left out ghee and stir regularly and by that time the mixture will leave the pan/kadhai.
- Pull off all the mixture from the sides of pan and mix.
- Again in the mixture when bubbles appear put off the flame.
- Now Mysore Pak is ready. Take a tray and greece it with ghee and put all the mixture in the tray by flatting the mixture.
Leave it for rest for 1 hour. Mysore Pak is ready to serve. Cut in pieces/sizes according to liking. One of the famous desserts of South India made with minimal to minimal ingredients but with a lot of fatigue of stirring regularly.
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