Mysore Pak Recipe | How To Make Perfect Mysore Pak Easily At Home

Perfect Homemade Mysore Pak

Ingredients :

• besan -1.5 cups [150g]
• sugar - 1.5 cups[340g]
• ghee - 1.25 cups 
• oil - 3/4 cup

 Method

  Prepare tin

• grease a small tin, preferably square shaped tin,with ghee or oil and set aside
• I have used a square tin with the size of 5x5x2 inches

 Sieve the flour

• sieve the besan to make it lump free
• divide it into three portions and set aside

 Heat up ghee and oil

• pour ghee and oil into a heavy bottomed vessel and heat it up
• when it is hot enough reduce the flame to low before it start to smoke
• keep this mix consistently hot till the end of the process

 Prepare sugar syrup

• add the sugar into a heavy bottomed wide pan
• add 3/4 cup of water into it
• stir this on high heat until the sugar dissolves
• then boil this on medium heat until the syrup reaches one string consistency

  Mix besan with sugar syrup

• add 1/3 portion of besan into the bubbling sugar syrup and stir well until blend well
• it is better use a whisk at this stage to get rid of lumps
• then add the next 1/3 of besan and stir well
• finally add the remaining flour and stir well
• cook this for one minute on medium heat

 Add hot ghee - oil mix into the sugar - besan mix

• make sugar the ghee - oil mix is really hot 
• add one ladle full of hot ghee into this pan and stir very well until all the ghee has been absorbed
• again add the ghee and stir very well
• repeat adding ghee and stirring until the ghee is absorbed every time
• when you finish half portion of ghee - oil mix be very careful to add the next time
• if you add a lot of ghee, the mix will leave out the excess
• when the mysore pak is about to finish, the mix will become light with lot of pores
• this will happen within seconds and immediately turn off the flame
• transfer this into the prepared tin
• level top lightly; do not press more to keep the air holes intact
• after ten minutes cut this into one inch sized squares
• allow this to cool for 40 minutes and then remove from pan 
• enjoy the perfect homemade mysore pak

 Notes

• about1.5 cups of ghee-oil mix has been used for this recipe
• if you are using non-stick pan, you may need less amount of ghee  
• after adding half of the ghee-oil mix, be very cautious, because at any time the besan mix may stop absorbing ghee and start releasing it
• when the mix begin to release ghee, and becomes airy immediately turn off the flame and transfer into the prepared tin;
• if you transfer it before exact time, the mysore pak will not have porous texture;on the other hand if you continue cooking after this point, the mysore pak will become rock hard
• since started adding the hot ghee-oil, for me it took eight minutes to finish the process;keep in mind that the timing may vary depending on the intensity of the flame,  the type of vessel you use etc.