I am all smiles when it comes to sweet. Just tried Mysore pak with mom's recipe and tips over phone. Million thanks to my mom. The sweet has turned out pretty good. I have cooked almost all authentic sweets and somehow, when it came to mysore pak, I was always hesitated to give a hand since I thought it was a very complicated sweet and it needs an expert's hand to prepare such a delicacy I have always bought them from either grand sweets or krishna sweets - the local famous sweet merchants.
I still can't believe that I cooked Mysore pak right in my kitchen with just three ingredients and a little stirring. that's it. The sweet was ready in minutes. It took around two hours to completely cool down but it only took approximately fifteen minutes to prepare. Here is the recipe.
Ingredients:
Granulated sugar -two and half cups
Water - one cup
Gram flour (besan flour) - one cup
Ghee (clarified butter) - two cups minimum
A greased plate
handful of granulated sugar
Method:
Please keep the ingredients near you before you start. I prepared this sweet in a non stick kadai.
Melt Sugar using one cup water in low to medium heat.
When the sugar dissolves, mix besan flour little by little as you stir.
In a minute you will notice froth like bubbles.
At this point in time, pour one cup ghee and fold it with the mixture.
Make sure the heat is set to somewhere between low and medium.
You will notice the ghee gets absorbed quickly with froth like bubbles in few places.
Keep stirring and pour the rest of the ghee.
In less than a minute, all the ghee will be absorbed and the entire content will be bubbling with froth like consistency.
Turn off heat and pour the mixture in a greased plate. Level the mixture.
Sprinkle a handful of granulated sugar over the mixture. (This is my grand father's idea. He is an expert in all sweets. He prepared them and sold them in the restaurant he owned.)
Allow the content to cool.
After one hour or so, take a sharp knife and cut the sweet in straight lines vertically and horizontally, so each piece is a rectangle.
Allow it to cool COMPLETELY. Perfect Mysore pak is ready.
Note: I have heard people first roasting the besan flour with a dash of ghee before preparing the sweet, to take away the raw smell. But, I did not roast and the sweet did not have any raw besan smell. It was all ghee smell only. Prepare the sweet using only homemade ghee for best results. No oil and No vanaspathi please.
