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

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ByAruna Panangipally
Created on 8th Nov 2015
  • 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
  • Mysore Pak - The Firm and Porous Kind | How to make Mysore Pak - The Firm and Porous Kind (10 likes)

  • 0 reviews
    Rate It!
  • By Aruna Panangipally
    Created on 8th Nov 2015

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 a mouthwatering dish which is perfect to serve at any occasion. It is a recipe of South Indian cuisine which is very famous in the whole worldwide. This is very amazing in taste and it contains a lot of health benefiting nutrients. It is a quick and easy recipe and you can easily prepare restaurant style Mysore Pak - The Firm and Porous Kind at your home. Mysore Pak - The Firm and Porous Kind by Aruna Panangipally will help you to prepare the perfect Mysore Pak - The Firm and Porous Kind at your home. You don't need any extra effort or time to prepare this. It just needs few minute for the preparation and 30 minute for cooking. Whether it is a grand party or a normal kitty party, it is a perfect dish to serve and to get the compliments from your guests. This recipe follows the perfect art of cooking that gives an amazing texture to this and differentiate it from other dishes. In the Better Butter recipes, you will find the step by step process of this recipe by which you can know how to make the delicious Mysore Pak - The Firm and Porous Kind.

  • Prep Time0mins
  • Cook Time30mins
  • Serves12People
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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