Meena's Taste Mantra

Mysore Pak - A sweet that just melts in your mouth! A Diwali Special!

Mysore Pak is a royal aromatic dish made with just 4 ingredients! Of course as in any recipe the secret ingredient of 100% shuddh love and affection is a must to add that extra oomph! Amma's Mysore Pak is very famous and our family and friends really love to sink their teeth into this delicacy!

This though appears rough and tuff, simply melts away in your mouth! The taste is simply divine! Amma's Mysore Pak have a coloured texture, as they tend to have a darker shade in the middle! As a child to now, for me its always Amma's Mysore Pak and that is numero uno!

INGREDIENTS

1 cup Besan | Chick Pea Flour
3 cups Sugar
3 cups Homemade Ghee | Clarified Butter, melted
1 cup Water
1/2 tsp Homemade Ghee | Clarified Butter, melted, for greasing plate

METHOD

Grease a tray | plate nicely and keep aside.
In a small pan, add ghee and heat it. Once hot, switch off the flame and keep ready.
In a thick bottomed kadhai add water and sugar. Keep the flame on high and stir till the sugar dissolves completely and the syrup starts to bubble.
Reduce flame to low and gently fold in besan and stir simultaneously to get a lump free mixture.
Add hot ghee, in stages, while stirring the besan continuously. You need to use both hands while making this awesome sweet.
As the mixture becomes aromatic and separates from the sides of the kadhai, switch off the gas and pour the mixture on to a greased tray and spread the surface to get uniform level.
After a minute, as the mixture begins to set, cut to desired shape.
Once Mysore Pak has cooled down a bit, gently separate the pieces and store in an air tight container.

Note:

a. The Besan must be fresh for making delicious Mysore Pak.

b. The quantiy of ghee required may be a bit less than 3 cups as some quality of Besan do not absorb much ghee. So add accordingly.

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.