How to make Best Mysore Pak in Different ways

Mysore Pak – 1

• Gram flour – 1/3 cup
• Water for syrup – 2 tbsp
• Ghee – 1 cup / 200 ml
• Sugar – 2/3 cup

Method

1. Grease a 5-inch square dish.
2. Melt the ghee. Reserve in a tumbler.
3. In a little ghee, warm the gramflour until a roasted fragrance arises, without any change of shade.
4. Create a sugar syrup of one string.
5. Keep the vessel aside and tip in the gramflour.
6. Once it is perfectly incorporated, pour the ghee in little batches, stir over a medium flame until the ghee is incorporated completely.
7. Stir until the mixture leaves the sides and bottom surface as you scrape.
8. Pour into the small, greased dish. Cool for 10 minutes.
9. Once firm, mark into desired shapes. When it cools completely, dislodge the squares.
10. Serve fresh. Store in an airtight container and refrigerate.

Tip:  Mysore Paak 1 - Always use fresh ghee

Mysore Pak – 2

 A melt-in-the-mouth Mysore Pak, a classic Indian sweetmeat to celebrate festivities. The recipe yields 12-14 squares.

Ingredients

• Gramflour – ½ cup/ 50 g
• Ghee – ½ cup / 100 ml
• Sugar – 1 cup / 100 g
• Water – ¼ cup / 25 ml

Method

1. Please use a cup that can hold 100 g in total to measure the ingredients for this recipe. Measure and keep all ingredients ready for use before starting the cooking process. You can use this simple recipe for a large quantity also.\
2. Grease a 6-inch aluminium/steel pan with 4 drops of ghee.
3. Take two woks. In the smaller wok, which is 100% dry, melt the ghee until it is a hot liquid. It need not boil. Pour into a metal cup, leaving 1 tbsp ghee in the wok.
4. Now, tip in the gram flour. Over low heat, roast the gram flour. It should not shift colour. Once it emits an aroma, it is ready. Keep it in a small plate/ saucer.
5. In the dry wok, place the sugar and water. Stir until the sugar has dissolved. After 5 minutes of boiling, take the stirrer and touch for a drop of the syrup. Hold the drop on the edge of your thumb. Press the tip of your index finger on the drop and pull upwards for 2-3 millimeters. If it forms a single string as you do so, the syrup is ready. Wipe your fingers dry. Boil for 10 – 15 seconds more. The syrup must be only slightly more than a moist, tender string and not advanced, dry single thread for a soft, melt-in-the-mouth textured Mysore Pak.
6. Tip in the gram flour. Cook, stirring so there are no lumps.
7. Once the mixture is blended well, pour in the ghee from the cup.
8. Increase the heat to medium high and cook until the mixture comes off the sides and spouts a layer of elongated white foamy bubbles at the edges. Cook for 2-3 more minutes, stirring well.
9. Pour this mixture into the prepared pan. Let this cool for 5 minutes. Gently touch the surface to check if the sweet has firmed up to the touch.
10. If fully set, use a small, sharp, serrated knife and score into squares or desired shapes. After 5 minutes, run the knife along the scored lines, ensuring the lines run deep into the base surface of the pan.
11. Prise a corner piece upward.
12. From now on, dislodge all the pieces.
13. Arrange the Mysore Pak on a serving platter. Serve warm and fresh!
14. Store in a tissue-lined airtight container.
15. Refrigerate after use.

Tip:  Mysore Paak is a traditional South Indian sweetmeat that accompanies festivities .

Mysore Pak – 3

A soft, crumbly Mysore Pak, laden with ghee, to serve guests.

The recipe makes 20 pieces.

Ingredients

• Gramflour/ Chickpea flour/ Besan – 1 cup
• Sugar – 2 cups
• Ghee – 1 cup/ 200 ml
• Water for syrup – ½ cup

Method

1. Grease a 6” square tin with a coating of ghee.
2. In a heavy-bottomed pan, melt 2 tsp ghee.
3. Saute the gramflour until fragrant without any change of colour. Add ½ cup ghee and pass through a metal strainer. Keep aside.
4. In a heavy-bottomed pan, melt the sugar in the water. Boil until the formation of a single string consistency.
5. Now, add all the gramflour and stir until the mixture is blended. Tip in the remaining ghee. Cook over low-medium heat for approx. 18-20 minutes until the mixture comes off the sides, forms a powdery rim (at the outer sides) and forms a creamy, opaque froth as you stir.
6. Pour into the greased tin. Cool for 5 minutes. Mark into desired shapes, squares, diamonds using a greased knife…
7. Let this cool and firm up completely. Takes about ½ an hour.
8. Run a greased, sharp, serrated knife along the scored lines. Dislodge carefully when cool.
9. Arrange on a serving platter. Serve fresh.
10. Store in an airtight container, lined with tissue paper.

Tip: Mysore Pak 3 : Powder fresh, dry Bengal Gram / Kadala Parippe  to a fine dust and sieve it, that is the freshest Besan / Gramflour that can be used.

Melt-In-The-Mouth Mysore Pak

A totally delicious Mysore Pak, that melts in your mouth.

The recipe makes 24 pieces.

Ingredients

• Gramflour – 100 gms / 1 c
• Sugar – 250 gms / 2½ c
• Ghee – 300 gms / 3 c
• Water – 100 ml / 1 c

Method

1. Grease a square pan with ghee.
2. Dry roast gram flour over a low flame till fragrant without slightest change of shade.
3. Melt the ghee in a wok over minimum heat.
4. Add 2 milk ladles of ghee.
5. Pass the gram flour through a sieve into a bowl.
6. In a heavy-bottomed non-stick pan, place the sugar and water. Stir until the sugar melts.
7. Add a milk ladle of the warmed ghee. Tip in the gram flour.
8. Stir and cook until the mixture is well-blended. Swirl in a milk ladleful of ghee at a time.
9. Cook, stirring constantly, over medium heat until the mixture forms a honeycomb pattern and the thick sauce goes a shade paler and spouts oblong  `honeycomb’  bubbles.
10. Once it foams, leaves the sides and froths all over, resembling a honeycomb carpet, pour evenly into the dish. Do not touch.
11. Leave to set for 6-7 minutes.
12. Ideally, the porous texture with tiny holes is to be created while cooling.
13. Mark into diamond – shaped pieces, once it is set, using a sharp, serrated knife.
14. Dislodge and remove when cool.
15. Store in an airtight container away from strong foods and draft. Keeps for a week.

Tip:  Melt-in-the –mouth Mysore Pak: Melt fresh, unsalted butter into the freshest ghee and use immediately for best results.

3 Crispy And Delicious Snacks!