Diwali reminds many colorful memories; I am missing it badly for the past 7 years, since I came to US. Even now my kids are not aware of this festival except fireworks; I wish it will happen soon!!! Coming to today’s recipe I keep on postpone making this Mysore Pak sweet becoz of its calories. But today when I got sudden craving for sweet immediately made it. Someway I reduced ghee and sugar though I got soft and perfect texture mysore paks. This recipe is easy to make unlike the traditional version. Such a superb easy recipe for the beginners and the final outcome is just melts in mouth mysore paks. This recipe gives 8-10 pieces of mysore pak as shown in picture above. Hope everyone is busy with Diwali/Deepavali preparation/plans. Try this yummy sweet in no time and before proceeding, I wish you all my dear friends, family members, readers and bloggers a very happy Diwali, enjoy the day with your family & friends :-).
Besan/Chick Pea Flour/Kadala Maavu/Gram Flour – 1 Cup
Sugar – 1 Cup
Ghee – 1/2 Cup (I used 1/2 Cup minus 2 Tbsp)
Oil – 1/4 Cup
Water – 1/2 Cup
- Keep the ingredients ready (Pic 1) .
- Sieve the flour (Pic 2), roast the flour with a tbsp or 2 Tbsp of ghee in low to medium flame till nice aroma attains.
- The roasting step is very important if you skip you may get the raw flour smell in mysore pak.
- Combine remaining ghee and oil together(Pic 2), and then just slightly warm it in microwave or stove top for 30 seconds.
- If using homemade ghee you can filter the ghee residues if you wish.
- Mix the roasted flour in to the warm ghee+oil mixture without any lumps (Pic 4).
- Grease a rectangle tray with ghee and keep it aside.
- In a wide pan take 1 cup sugar and 1/2 cup water bring to boil (in medium flame, Pic 3), stir in between and once sugar dissolved and frothy start checking the syrup string consistency.
- I have used organic sugar, so the sugar itself light brown color by nature.
- While checking the consistency reduce the flame and from the back of ladle wipe the syrup and stretch between your two fingers.
- The syrup should extend well that is the perfect string consistency (Pic 5).
- Then add the Flour+Ghee+Oil mixture to this sugar syrup (Pic 6).
- Now increase the flame and keep stirring (Pic 7), for easy stirring you can use stainless steel baloon whisk/egg beater.
- You may notice that the whole mixture becomes frothy and leave the sides of the pan.
- When the quantity reduce and leaves the sides of the pan well (Pic 8), remove from flame.
- Immediately drop it in to the already greased tray (Pic 9).
- I used rectangle heat safe container here.
- Let it cool in room temperature, when it is slightly warm just mark the pieces to desired shapes(Pic 10).
- Once cooled down completely make sharp cuts and serve the melt in mysore paks.
- The leftovers you just store in air tight container.
- Mysore pak remains fresh for 5-7 days at least.