Mysore pak

Name: Mysore pak
Total time: 1800 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 cup sugar; 1/4 cup water; 1/2 cup besan; 1/2 cup oil / vegetable oil; As Required dessert

Lakshmi Sridharan Ph D @cook_19872338

USA

#SD1
Originated in the royal kitchen of mysore palace. initially, the recipe was introduced by royal kitchen chef kakasura madappa of Mysore palace decades ago. it is popular in southern states of India. Just 4 ingrdients, besan, ghee, oil and sugar. However, it requires great care and skill. It is all about the consistency of the syrup. This is my first attempt to make mysore pak. Mom and my sister used to make soft silky Mysore pak. Any how I decided to give a try.

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

25-30minutes

6 servings

1 cupsugar
1/4 cupwater
1/2 cupbesan
1/2 cupoil / vegetable oil
As Requireddessert

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Steps

25-30minutes

1

Over medium-low heat in a saucepan heat ghee and oil. bring it to boil, then simmer till you prepare Mysore Pak.
Over medium-low heat, firstly, in a nonstick kadai take sugar and water. get to a boil. keep stirring till the sugar attains one string consistency.
Keep the flame on very low and add sieved besan flour little by little.
give a good stir making sure no lumps are formed. I kept the sieve over the Kadai, and added the flour little by a little while stirring. there should be no lumps
2

Take a ladleful of hot ghee oil and pour over the besan mixture.
continuously stir till oil is absorbed completely.
add another ladleful of hot oil-ghee. sizzles and starts to froth at the top. continuously stir till all the oil is absorbed.
Repeat 4-5 times till the mixture starts to separate from the pan. the oil will start releasing from the sides. the besan mixture will no more absorb oil.
immediately, transfer the mixture to a greased tray of enough depth.
3

Let it cool to room temperature, and cut into pieces as desired.
After 30 minutes separate the pieces. Enjoy

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Lakshmi Sridharan Ph D @cook_19872338

on May 08, 2022 01:23

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography