GHEE MYSOREPAK | How to make GHEE MYSOREPAK

By Priya Tharshini  |  28th Feb 2017  |  
4.0 from 1 review Rate It!
  • GHEE MYSOREPAK, How to make GHEE MYSOREPAK
GHEE MYSOREPAKby Priya Tharshini
  • Prep Time

    10

    mins
  • Cook Time

    25

    mins
  • Serves

    10

    People

19

1





About GHEE MYSOREPAK Recipe

Mysore Pak is the traditional south indian dessert or sweet that is rich in ghee. This is originated from Mysore . This is the sweet that is compulsory in south indian marriages. It is the sweet made of ghee , besan in the sugar syrup.

GHEE MYSOREPAK is delicious and authentic dish. GHEE MYSOREPAK by Priya Tharshini is a great option when you want something interesting to eat at home. Restaurant style GHEE MYSOREPAK is liked by most people . The preparation time of this recipe is 10 minutes and it takes 25 minutes to cook it properly. GHEE MYSOREPAK is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect GHEE MYSOREPAK. GHEE MYSOREPAK is an amazing dish which is perfectly appropriate for any occasion. GHEE MYSOREPAK is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style GHEE MYSOREPAK at your home.

GHEE MYSOREPAK

Ingredients to make GHEE MYSOREPAK

  • besan flour - 1 cup
  • ghee - 21/2cups
  • sugar - 21/4 cups
  • water - 1 cup

How to make GHEE MYSOREPAK

  1. Take the besan flour and sieve them until there is no lumps. Grease the tin or tray with ghee.
  2. Take the ghee in a pan and keep in low flame . The ghee should has mild heat until the mysorepak is done.
  3.  In another pan add the sugar and water . Mix well and allow the sugar to dissolves completely.
  4. Once the sugar syrup forms frothy as shown in the picture.
  5.  Reduce the flame to low and add the besan flour to the sugar syrup.
  6. Mix well and remove all the lumps. Initially lumps will be there, but if you keep on mixing it will dissolves completely. 
  7. Once lumps dissolved back the flame to medium and then add the ghee little by little and keep on mixing well.
  8. While adding ghee little by little it absorbs the ghee and cook well. Once it forms frothy from sides and forms like a mass by leaving the sides then turn off the gas.
  9. Pour it in a greased plate and press it with back side of laddle or flat vessels by applying the ghee on it. Once its slightly cooled down put the pieces 
  10. Once its cooled down completely remove the pieces. If you turn upside down it ll come out automatically.
  11. Now the mouth melting ghee mysorepak is ready.

My Tip:

1.I did not roast the besan flour. If you feel like raw then you can go for it. 2. While removing the lumps of besan you can bring the lumps to sides and break it Or break the lumps by keeping two laddle and press between. 3. If you feel tough to dissolve the lumps in sugar syrup then mix the besan flour with half cup of ghee and mix well without lumps and add to it. 4. You can increase the sugar and ghee as per the taste. 5. If you like you can add the cardamom to the sugar syrup.

Reviews for GHEE MYSOREPAK (1)

Kanak Patela year ago

I am in love with the picture...
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