Mysore Pak

Mysore Pak step by step instructions:

Today is the day!
It’s my husband’s birthday today and I guess I am gifting both of us ;-) by starting this blog. As we usually say that "किसी भी अच्छे काम की शुरुआत कुछ मीठे से की जाए” so I thought of making something which is very close to my heart and had learned it during my school days. It is very yummy "Mysore Pak".
So all, please do come, check and make all the delicious recipes to add a flavor to your taste.

This delicious tempting mithai has always been one among my favorites. So today I am going to share my sweet recipe with you.

Let us start cooking!!!

Ingredients:
Besan (Gram Flour): 1 cup
Sugar: 1-½ cups
Ghee (Melted): 2-¼ cups
Water: 1 cup

Method:
1. In one bowl take besan and add 2 cups of ghee to it. Mix it well so that no lumps remain.
2. Take sugar in a heavy bottomed vessel and add water to it. Heat until all the sugar has dissolved and the mixture comes to a boil.
3. Now slowly pour (maintaining the flow) and empty the ghee-besan mixture in the sugar syrup while continuously stirring the syrup with the other hand (Initially I found it difficult but now it’s easy for me). Always keep the flame on low.

4. For around 10 minutes continuously stir the mixture in one direction. You’ll observe that the mixture has started to tighten up.
5. Add one tbsp of hot ghee to it and stir. Probably you’ll notice that the color of the mixture has changed and also it has become puffy. Keep on adding the remaining ghee spoon by spoon.
6. Keep stirring until the entire mixture has turned puffy and has started leaving the sides of the vessel.

7. Take a greased plate and pour the mixture on it. It might be possible that some ghee has separated from the mixture. So do not worry. You can keep the plate a bit slanted so that the ghee collects at one side of the plate and you can remove it.
8. Apply creases as soon as you pour the mixture as when it cools it turns hard and then it would be difficult to apply the cut marks and get the desired shape.

9. Let it cool. You can enjoy it for approximately 18-20 days when stored it in an airtight container.

Tips:
1. If you need a dark color then you have to keep the flame on medium -high. On a low flame, the color would be near light brown.
2. While adding ghee at the later stage make sure it is hot.
3. Keep stirring continuously and make sure you scrape the sides and bottom.
4. Do not refrigerate the mithai.

See you soon with a new recipe till then Happy Cooking!!!