Ghee Mysore Pak Recipe

Ghee Mysore Pak Recipe:

Before we begin with the ghee Mysore pak recipe, I would like to wish you all a very happy and safe Diwali. Deepavali to us means 10 days of fun and frolic along with oil bath, pooja and lot of sharing with friends and family.I wanted to attempt this ghee Mysore pak on my own for my friends.

Ghee Mysore Pak Recipe:

I have already tried the same with palm sugar along with mom but we didn’t excel the proportions. And I couldn’t source perfect jaggery or palm jaggery here. I wasn’t ready for a disaster, so went ahead with white sugar. After lots of learning,I came with the perfect recipe for soft ghee Mysore pak. If you follow the timings and measurements these will definitely compete with store-bought ones

Ingredients:

• Gram Flour-2 cups
• Ghee-2 cups(melted)
• Sugar-2 cups
• Water-1/2 cup

Ghee Mysore Pak Recipe:

Procedure:

1. Measure and keep everything ready. Grease a plate with ghee.

2.In a pan dry roast gram flour for 4 minutes.

3. Allow it to cool. Sieve it well after cooling.

4. Add the ghee(1.5 cups only) to the gram flour and mix well without lumps.

5. Now in the same pan, add 1/2 cup water and heat it.

6. When it boils add sugar and allow it to dissolve.

7. In less than 3 to 4 minutes, the sugar will bubble out and reach single string consistency.

8. Now add the gram flour+ghee mixture and keep stirring. It will blend well.

9. Add 1/4 cup ghee then and there to enable stirring.

10. The mixture will get cooked and you will see the raw smell vanishing and also occasional bubble occurrence.

11. Now again add 1/4 cup ghee and continue to stir.

12. The complete mixture will bubble up.

13. Quickly pour this on the greased plate and level it up.

14. Allow it to rest for 10 minutes. Slightly run through the knife and make the slices.

15. Ghee Mysore pak is ready.

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P.S:

The entire process needs to be done only in low flame.

Cut through when it is 5 minutes and slightly warm.

Don’t attempt to take out the pieces before 15 minutes.

Store in an airtight container after completely cooling.

You can add more sugar if you want a very sweet Mysore pak.

The single string consistency is the most crucial part of the recipe. Don’t miss it.

Ensure there are no lumps in the mixture.

You can keep adding ghee if you find difficulty in stirring.

This stays good for 5 days in room temperature.

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