December 8, 2019
Cookery

Ghee Mysore Pak

Ghee Mysore Pak is an Indian cuisine gets really busy especially during the festival seasons like Diwali and Navaratri. Lets have a look at the recipe.

Ingredients

  • 1 cup besan / gram flour
  • 1 cup ghee / clarified butter
  • 1 cup sugar
  • ¼ cup water

How to make Ghee Mysore Pak

  • firstly, dry roast 1 cup besan on low flame for 8 minutes on low flame.
  • roast until the besan turns aromatic.
  • sieve the roasted besan to remove from any lumps present in besan.
  • now add ½ cup ghee and mix well.
  • whisk to make sure there are no lumps.
  • further, in a large kadai take 1 cup sugar and add ¼ cup water.
  • dissolve sugar keeping the flame on medium flame.
  • boil the sugar syrup until it reaches 1 string consistency.
  • keeping the flame on low add prepared besan ghee mixture.
  • stir well until the besan-ghee mixture is combined well in sugar syrup.
  • now add 2 tbsp of ghee and mix well.
  • mix until the ghee is completely absorbed.
  • further, add 2 tbsp of more ghee in batches and keep mixing.
  • repeat adding ghee and mix until the mixture starts to separate from the pan (takes approx. 13 minutes.
  • transfer the cooked besan mixture to a tray lined with butter paper.
  • level up and allow to rest for 30 minutes.
  • now carefully unmould the mysore pak without breaking.
  • cut into desired size and shape once the mysore pak is set well.
  • finally, enjoy ghee mysore pak for 2 weeks by refrigerating in an airtight container.

Pic Courtesy: google/ images are subjected to copyright

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