Mysore pak
The mouth watering Mysore pak always finds a place on our tables.
Equipment
- Thick bottomed pan with height
- Small kadai
- Spatula with long handle
- Steel Tray/Plate (to spread the sweet)
- Flat steel cup or bowl (to flatten the sweet)
- Measuring Cup
Ingredients
- 1 Cup Gram flour (use fresh flour)
- 2 Cups Ghee (preferably homemade)
- 2 Cups Sugar
- ¾ Cup Water
Instructions
- Roast the gram flour on low flame. Takes about 8-10 minutes. Then sift the gram flour.
- Evenly apply warm ghee on the tray/plate and set aside.
- Mix sugar and water in a thick bottomed pan and bring it to boil.
- In another kadai heat the remaining ghee in low flame.
- Continue stirring till the sugar syrup reaches one string consistency.
- Add the flour little by little so that lumps are not formed to the sugar syrup. Continue mixing to ensure no lumps. Mix the remaining flour after previously added flour is mixed well.
- After the flour is evenly mixed add a tablespoon of warm ghee. Immediately mix well.
- Repeat the above step till all the ghee is added to the mixture.
- Turn off the flame as soon as you notice the mixture starts leaving the sides of the kadai. This takes about 10 minutes.
- Transfer the mixture to the tray prepared and flatten using cup/bowl.
- Cut and serve after it sets (30 minutes).
Notes
- Measure all the quantities with the same cup. Measure sugar, then flour, then water. Wipe the cup and finally measure the ghee.
- Sugar syrup as it thickens will bubble so, be careful.
- One string consistency - take a very small quantity and pinch between thumb and index finger. If it gives you one string then its ready.
- Adding the flour before one string consistency will make them taste like barfi. Although these too taste good! :-)
- You can reduce the sugar and adjust as per your taste.