As a kid, a trip to the bakery would always end up with a piece of mysore pak at least for my sweet tooth. As I grew up, this fondness increased and I always wondered if I could make it at home. I searched many websites, tried many recipes.. Alas!! something was always missing in it.
For a diwali get together, I saw my friend S preparing it and the moment I tasted it, memories of childhood board in. Here is the recipe of it and as S said, I too believe mysore pak is all about the measurements , the heat you use and lots and lots of effort to for non stop stirring!!
Mysore Pak
Ingredients
1 cup besan
2 cups sugar
11/2 to 2 cups ghee
3/4 cup water
Preparation
* All the preparations should be done in low flame heat.
* The more you use ghee the softer and tastier the mysore pak will be.
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1. In a large pan or kadai, take sugar and add water to it. Once the sugar completely dissolves, boil the sugar syrup until it reaches one string consistency .
* To check if it reached one string consistency, take a little sugar syrup and cool it. Now stretch it in between thumb and index finger. If it forms a thin string, it is the right consistency.
2. At this one string consistency stage, add the besan to the sugar syrup little by little stirring continuously. If you don't stir properly, lumps will be formed and that will spoil the mysore pak .
3. Once the besan thickens up, add ghee little by little stirring continuously. When the ghee is properly mixed, you will get the smell of ghee.
4. The mix will start bubbling and when it starts to leave the sides of the kadai, pour it into a greased tray or pan and allow it to cool.
5. After 5 minutes, cut it into desired shapes. Once it is completely cooled, remove the pieces gently.
For a diwali get together, I saw my friend S preparing it and the moment I tasted it, memories of childhood board in. Here is the recipe of it and as S said, I too believe mysore pak is all about the measurements , the heat you use and lots and lots of effort to for non stop stirring!!
Mysore Pak
Ingredients
1 cup besan
2 cups sugar
11/2 to 2 cups ghee
3/4 cup water
Preparation
* All the preparations should be done in low flame heat.
* The more you use ghee the softer and tastier the mysore pak will be.
.JPG)
1. In a large pan or kadai, take sugar and add water to it. Once the sugar completely dissolves, boil the sugar syrup until it reaches one string consistency .
* To check if it reached one string consistency, take a little sugar syrup and cool it. Now stretch it in between thumb and index finger. If it forms a thin string, it is the right consistency.
2. At this one string consistency stage, add the besan to the sugar syrup little by little stirring continuously. If you don't stir properly, lumps will be formed and that will spoil the mysore pak .
3. Once the besan thickens up, add ghee little by little stirring continuously. When the ghee is properly mixed, you will get the smell of ghee.
4. The mix will start bubbling and when it starts to leave the sides of the kadai, pour it into a greased tray or pan and allow it to cool.
5. After 5 minutes, cut it into desired shapes. Once it is completely cooled, remove the pieces gently.
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