Meena's Taste Mantra

Milk Mysore Pak - a delicious, easy to make sweet!

A simple recipe with just 5 ingredients! Easy to make and simply delicious. Milk Mysore Pak is similar to the traditional Mysore Pak in terms of texture, the shades that one can see across the pak. The difference is only in terms of the quantum of Ghee | Clarified Butter and the major ingredient Besan | Chick Pea Flour being substituted by Milk Powder and a bit of Maida | Refined Flour.

Milk Mysore Pak can be easily prepared with the only important aspect being the consistency of sugar syrup. Plus one needs to continuously stir. We loved this sweet and since we made this on Independence Day, who ever visited our home relished it too.

INGREDIENTS

1 cup Milk Powder

2 cups Sugar

1 cup Water

2 tsp Maida | Refined Flour

1/4 cup Homemade Ghee | Clarified Butter

1/2 tsp Green Elaichi | Cardamom Powder

METHOD

Keep a greased plate ready.
In a non stick kadhai, add sugar and water. Let the sugar dissolve completely and come to a nice frothy bubble syrup stage. That will be the 1 string consistency stage. Reduce flame on low.
Add Milk Powder and Refined Flour. Blend well with sugar syrup to get a lump free mixture.
Once this mixture starts to leave the sides of the kadhai, add ghee and mix well. You need to stir continuously till the solution appears to thicken and bubbles appear.
Add elaichi powder and mix well.
Switch off gas and poir the mixture into the greased plate.
Gently pat the plate so that air bubbles break out. Let the mixture set for a bit.
Cut to desired shapes and store in an air tight container.

Milk Mysore Pak remains fresh for a week when kept in air tight container. Beyond a week, not sure as never lasted beyond that!

This can be another easy to make option while planning Diwali Special items!

We have used:

1. Nestle Everyday Dairy Whitener

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.