Mysore Pak - The Firm and Porous Kind | How to make Mysore Pak - The Firm and Porous Kind

By Aruna Panangipally  |  8th Nov 2015  |  
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  • Mysore Pak - The Firm and Porous Kind, How to make Mysore Pak - The Firm and Porous Kind
Mysore Pak - The Firm and Porous Kindby Aruna Panangipally
  • Prep Time

    0

    mins
  • Cook Time

    30

    mins
  • Serves

    12

    People

42

0





About Mysore Pak - The Firm and Porous Kind

There are two kinds of Mysore Pak: the soft ghee laden kind; and the firm, porous and crumbly kind. It is the latter that is the traditionally made in our home and this year I decided that I am going to make it as a homage to my Mom who used to make a great Mysore Pak. The best part is that this hard Mysore Pak can be stored in an air-tight container for upto 10 days; so you can make it way in advance of Diwali and enjoy to for days after. :)

Mysore Pak - The Firm and Porous Kind is delicious and authentic dish. Mysore Pak - The Firm and Porous Kind by Aruna Panangipally is a great option when you want something interesting to eat at home. Restaurant style Mysore Pak - The Firm and Porous Kind is liked by most people . The preparation time of this recipe is few minutes and it takes 30 minutes to cook it properly. Mysore Pak - The Firm and Porous Kind 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 Mysore Pak - The Firm and Porous Kind. Mysore Pak - The Firm and Porous Kind is an amazing dish which is perfectly appropriate for any occasion. Mysore Pak - The Firm and Porous Kind 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 Mysore Pak - The Firm and Porous Kind at your home.

Mysore Pak - The Firm and Porous Kind

Ingredients to make Mysore Pak - The Firm and Porous Kind

  • Besan - 1 Cup
  • Sugar - 1.5 Cups
  • Ghee - 1 Cup
  • Oil - 1 Cup
  • Water - 1/2 Cup

How to make Mysore Pak - The Firm and Porous Kind

  1. Grease an 8" plate and set aside.
  2. Dry roast the besan till it just starts to change colour.
  3. Immediately take out into a plate and let cool.
  4. Sieve to ensure there are no lumps. Set aside.
  5. In a kadhai, over a medium flame, heat the ghee.
  6. When the ghee melts, add the oil to it.
  7. Turn off the heat.
  8. In heavy bottomed kadhai or vessel, mix the sugar and water.
  9. Over medium flame, heat the mix till the sugar melts completely.
  10. When the sugar has melted, add 1/3 the roasted besan. Mix well.
  11. Repeat till all the besan and sugar syrup are well-mixed.
  12. Add 1/3 the ghee-oil mix to the besan.
  13. Mix well and quickly.
  14. Once again, add 1/3 the ghee-oil mix to the besan.
  15. Add the remaining ghee oil mix.
  16. The mix will start frothing and the ghee will leave the sides of the kadhai.
  17. Immediately pour into the greased dish.
  18. Using the back of the ladle or by tapping the plate gently, quickly level the Mysore Pak.
  19. Let the Mysore Pak cool a bit.
  20. Cut into squares or diamonds.
  21. Let the Mysore Pak cool completely to room temperature.
  22. With a sharp knife gently loosen the pieces.
  23. Store in an air-tight container.

My Tip:

When you add the ghee-oil mix to the besan, you will find that it is quickly absorbed. This is why you have to work quickly. If you cook the besan ghee mix for too long, you will find that the mix will become powdery. Making Mysore Pak requires undivided attention. Keep everything you need with you before you start the process. Also at times, you are required to be ambidextrous. This is why it helps to have another person along. It is also the reason why this recipe does not have step-by-step pics.

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