November 19, 2010

Mysore Pak - 1.1

This is a revised version of my earlier mysorepak. For the first one I used excessive sugar and in this one I've reduced the sugar and ghee and it still tasted good. This recipe makes around 40 mysorepaks.


Besan flour – 2 cups
Sugar – 2 cups
Ghee – 3 cups
Water – 1/2 cup


• Sieve the besan flour to make it fine
• Melt the ghee and take it from flame
• Add the besan flour to the melted ghee and mix well without any lumps
• In a heavy bottomed pan add water and sugar
• Stir to make the sugar dissolve in water
• After the syrup starts thickening pour the besan- ghee mix and keep stirring
• Once the mix starts thickening and comes rolling to the center remove from heat (this takes around 5-10 mins)
• Pour it on a ghee coated vessel and allow to cool
• While still warm cut to desired shape(before it turns hard)
• Allow to cool down completely and remove the pieces.
• This can be stored outside for 10 days and for 2 months if refrigerated.

1 comment:

  1. Looks perfect!!



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