Homemade Mysore Pak Recipe
INGREDIENTS :
Gram flour (besan): 100 grams or 1 cup
Sugar: 1.25 cups sugar or 200 grams
Ghee/ Butter: 1 cup or 200 grams ghee (clarified butter)
Water: ½ cup or 125 ml
Cashew: 1/4 cup (optional)
Cardamom: 1 pinch (optional)
PREPARATION METHOD:
1. Firstly take all the 3 ingredients. Every step comes one after another and hence you need to keep them all ready and handy.
2. Grease a small rectangular or a square pan which can give you a decent height to be shaped into a Mysore Pak.
3. Roast the besan/ gram flour for about 2 to 3 minutes in a heavy bottomed pan, until you get a roasted aroma from the gram flour. Ensure you take care not to allow it to brown or burn. Once roasted remove it into a bowl and keep aside.
4. Take the sugar and water in a heavy thick bottomed pan/kadai. Keep stirring so that the sugar dissolves well. Since a lot of stirring happens, I would suggest you to Use a heavy and large aluminium or iron pan.
5. Continue to allow the sugar water to boil – after about 4 minutes you will notice that the sugar water is getting bubbly and sticky as well. It will form a foamy texture.
6. At this stage, turn the heat to low and add the gram flour into the sugar syrup and keep stirring it continuously so it combines well without any lumps and gets a smooth consistency. The heat needs to be on low from now on till the end of the making of Mysore Pak.
7. Simultaneously take the ghee in another pan and let the ghee melt on a low flame or sim.
8. Once the gram flour is combined well, add the melted ghee little at a time and repeat the addition of ghee after 3-4 minutes of stirring. As you keep adding ghee ensure that you keep stirring the Mysore Pak.
9. You have to continue to cook and stir till you start seeing many bubbles in the mixture and the ghee is released from it. The mixture will also start to leave the sides of the kadai or pan.
10. Add cashew and cardamom powder (Optional) for better taste
11. When you see many small bubbles and holes in the mixture, then switch off the flame. If you cook too much, then you will get a very hard mysore pak.
12. Remove from the heat and pour the mysore pak mixture into the greased tray. Dip a flat spatula with ghee and spread over the Mysore Pak to level it down and make it smooth from the top. Continue this light press and spread until the top of the Mysore Pak looks smooth.
13. Let the mysore pak mixture become warm or cool down. Once warm or cooled down, then just invert the pan on a chopping board or tray or plate. Tap the sides and the bottom of the pan. The mysore pak block falls of easily.
14. Then slice the mysore pak. Store in an air-tight container. Mysore pak stays good for about a week at room temperature or in the refrigerator for 2 weeks.
15. Serve mysore pak as a festive sweet to your loved ones.