Mysore Pak Recipe
I first tried Mysur Pak at my Indian neighbors party. The taste completely bowled me over; asked them for the recipe and since then it has become a staple Sunday item in my household . This Mysur Pak makes a compelling Dessert for most party meals. It is one Indian dish which will never fail to impress you or your guests. Trust me when I say, you have to try Mysur Pak.
Ingredients
150 g gram flour (besan)
300 g sugar
480 g ghee
240 ml water (or enough to cover the sugar)
Directions
USING a thick bottomed kadai, heat half the ghee and add the besan.
Stir well and set aside.
Place the sugar and water in a pan on low heat and allow the sugar to dissolve, and form a syrup of one thread consistency.
Strain the syrup.
Meanwhile, heat the remaining ghee.
Add the besan and ghee mixture to the sugar syrup.
Stir on a low heat to remove any lumps.
Gradually add the 240 g of hot ghee, and continue to stir, till the ghee separates and floats to the top.
When the mixture begins to froth, pour it quickly onto greased trays, and shake it gently so that it is evenly spread around.
When the mysur pak has partially cooled, cut it into pieces with a sharp, greased knife.
Stir well and set aside.
Place the sugar and water in a pan on low heat and allow the sugar to dissolve, and form a syrup of one thread consistency.
Strain the syrup.
Meanwhile, heat the remaining ghee.
Add the besan and ghee mixture to the sugar syrup.
Stir on a low heat to remove any lumps.
Gradually add the 240 g of hot ghee, and continue to stir, till the ghee separates and floats to the top.
When the mixture begins to froth, pour it quickly onto greased trays, and shake it gently so that it is evenly spread around.
When the mysur pak has partially cooled, cut it into pieces with a sharp, greased knife.
