Soft Mysore Pak /Mysur Pak

Soft Mysore Pak / Mysur Pak is one of the Popular South Indian Sweet made during any Festive season especially, during Diwali, The Festival of Lights. Do follow the recipe with tips and enjoy this delectable dessert.

It is said that this sweet Mysore Pak is originated in the kitchen of the Mysore palace and became popular and hot favourite among locals of Karnataka and became every households liked sweet in India. The Royals Kitchen Mysore Pak, drowned in ghee, sugar and gram(besan/chick pea) flour but ,I have mixed ghee and oil in 1:1 ratio which makes no change in taste .

Few ingredients is needed for this recipe but getting the correct texture of Mysore Pak is slightly tricky . One has to know the right consistency of sugar syrup before mixing in Gram (Besan) flour and gradually adding of fat ( hot) intermittently also plays an important role in attaining the Melt in Mouth Delicacy. There are two types of Mysore Pak/Musur Pak ,one soft melt in mouth and the other slightly hard honey combed textured one. Here I’m sharing the soft melt in mouth version.

Lets see how to prepare Mysore Pak /Mysur Pak in step by step preparation.

Sieve Gram/Chick pea flour without any lumps. In a heavy bottomed Kadhai dry roast Gram/ Chickpea flour for 2 minutes and transfer on to a plate and let it cool.

In the same heavy bottomed kadhai add sugar and little water until water covers sugar and let it boil until sugar syrup attains one string consistency or in a plate add little water and add sugar syrup and it has to be as shown in the picture .This is the right consistency to add flour .

Add roasted Gram/chickpea flour to the sugar syrup and keep on stirring on low heat.

Meanwhile melt ghee and add oil to it and warm on low medium heat.

Add heated Ghee oil mixture little by little to the Flour sugar mixture little by little as it will take 20 mins to achieve the consistency,so stir continuously keeping on low heat.

Make sure the ghee oil mixture is hot. This helps the flour sugar mixture to cook well . When it starts to swirl it is ready to transfer to a greased pan.

Tap the tray on a kitchen counter or can smooth the top with a ladle. I did the former. Let it cool for 15 minutes and slice it according to desired shapes.

Hope you like the recipe ! If so, please try it out ,leave your comments and feedback, which means a lot to me. Thank you so much for visiting by the site!

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Notes

Sieve Gram/ Chickpea flour and dry roast for 2 minutes.

Sugar syrup consistency is very important for a Soft Mysore Pak /Mysur Pak. If the syrup goes to the next stage Mysore Pak will become brittle and hard.

Heat ghee and oil together on medium heat when pouring in flour mixture.

Always prepare Mysore Pak /Mysur Pak in small batches as stirring the mixture continuously is tiresome.