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Browse More South Indian Sweet Recipes:
- Mysore Pak
- Ada
- Adhirasam
- Badam Halwa
- Badushaah
- Bellam Garelu
- Bellam Pasham
- Boorelu
- Coconut Burfi
- Coconut Laddu
- Dharwad Pedha
- Doodh Pedha
- Double Ka Meetha
- Ethakka Appam
- Gavvalu
- Halbai
- Jaangiri
- Kakinada Khaja
- Karjikai
- Kashi (Food) Halva
- Ksheera Kesari
- Kubani Ka Meetha
- Manoharam
- Acchappam
- Pal Ada
- Palathalikalu
- Pal Kozhukkatai
- Parippu Prathaman
- Peni
- Poornalu
- Pootharekulu
- Sarkarapuratty
- Sheer Korma
- Sunnundalu
- Unniyappam
Mysore Pak
Brief Description
Mysore Pak is one of the famous sweet dish of South India which has a granular texture. In this recipe lots of ghee is used but when the cooking process is finished then most of the ghee is drained out.
Time required to prepare 15 minutes Time required to cook 20-25 minutes No. Of Pieces 8+ Ingredients For Mysore Pak
- besan (Bengal gram flour) : 1/3 cup (50 grams)
- plain flour (maida) : 1/3 cup (50 grams)
- melted ghee : 1/2 cup
- sugar : 3/4 cup (150 grams)
- For pouring into the flour mixture
- melted ghee, hot : 3 cups
How to make Mysore Pak
- Take a bowl and add plain flour, gram flour and melted ghee in it and mix it well. Set it aside.
- Take a kadai and add sugar and 1/4 cup of water so that sugar dissolves and then boil it. Allow the syrup to boil on low flame till it reaches to 1 string consistency.
- Now add gram flour mixture in it and mix it well. Keep stirring on a medium heat.
- Take hot ghee and pour it from a height so that it slowly reaches to the Mysore pak mixture.
- Keep stirring on a low heat. The volume of Mysore pak mixture will increase when the ghee will completely absorbed in it.
- Stir it well. Add more ghee in the mixture when it settles down and stir it again in the same way.
- Repeat the process which is mentioned in step 4 and 5 until all the 3 cups of ghee is poured into the Mysore pak mixture and then absorbed by it.
- Take 1/2 teaspoon of cold water and sprinkle it over the Mysore pak. When the Mysore pak sizzle it means it is ready and should be taken out.
- Then take a thali or tray and take out the mixture into it.
- Cool it for 5 minutes so that it settles down and become harden. Now remove the excess ghee from it by making a small hole.
- Then cut it into squares shapes and keep it in an air tight container.
Mysore Pak
Some Useful Tips
- To arrange the Mysore Pak you can also use colander instead of thali or tray.
- Take a bowl and collect the excess ghee in it when the ghee is drain out from the colander.
Other Similar Recipes
- Kaju Mysore Pak
- Lavang Latika
- Mohanthaal ( Mithai Cookbook)
- Peach Imratis
- Petha
- Petha Paan
- Angoori Petha
- Chenna Malpua
- Churma Laddu
- Ghevar