Traditional Mysore Pak | How to make Traditional Mysore Pak

By Hema Shakthi  |  28th Oct 2016  |  
4 from 1 review Rate It!
  • Traditional Mysore Pak, How to make Traditional Mysore Pak
Traditional Mysore Pakby Hema Shakthi
  • Prep Time

    10

    mins
  • Cook Time

    30

    mins
  • Serves

    10

    People

31

1

About Traditional Mysore Pak Recipe

Making sweets is a tricky task and making mysore pak also needs some patience. If you are starting to do mysore pak in a traditional way, keep your mobiles away and do not attend any calls in between I am sharing the way I make mysore pak at home. This is the method which my mother does and I have followed the same method.

Traditional Mysore Pak, a deliciously finger licking recipe to treat your family and friends. This recipe of Traditional Mysore Pak by Hema Shakthi will definitely help you in its preparation. The Traditional Mysore Pak can be prepared within 10 minutes. The time taken for cooking Traditional Mysore Pak is 30 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 10 people. The recipe details out how to make Traditional Mysore Pak step by step. The detailed explanation makes Traditional Mysore Pak so simple and easy that even beginners can try it out. The recipe for Traditional Mysore Pak can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Traditional Mysore Pak from BetterButter.

Traditional Mysore Pak

Ingredients to make Traditional Mysore Pak

  • besan flour - 1 cup
  • sugar - 2 cups
  • ghee - 1 cup
  • Vanaspathi - 1 cup
  • water - 1/2 cup

How to make Traditional Mysore Pak

  1. In a pan heat 1 tablespoon of ghee and fry besan till you get nice aroma in a medium flame and remove and cool. Do not burn the besan.
  2. Heat ghee and vanaspathi together in a pan.
  3. In another heavy bottomed pan, add sugar and water and heat well. Heat till you get soft ball consistency. That is, take little water in a small cup. In that add some syrup and if you rool it will roll like a ball and when you take out the
  4. Now immediately sprinkle the flour and mix well without forming lumps. Mix vigorously.
  5. In the meantime, take a plate and grease with little ghee all over the plate and keep aside.
  6. When the flour mixes well with the sugar syrup, add hot ghee little by little and mix well.
  7. Ghee will be fully mixed with the flour and then it will become frothy.
  8. Then ghee will start to ooze out. At this time switch off the flame and spread it in the plate which is greased by ghee.
  9. When it is little hot itself, make lines with knife and keep aside. If it fully cools down, you cannot cut them.
  10. When cooled fully, remove from the plate and store in an airtight container.

My Tip:

If you want you can use fully ghee itself for making mysore pak. Do not forget to fry besan flour in ghee. Otherwise there will be raw smell of the flour in the sweet. For this the consistency of sugar syrup is very important. If you leave too much, mysore pak will become hard.

Reviews for Traditional Mysore Pak (1)

Taahira Laiq2 years ago

thanks for sharing this authentic recipe
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