Mysore Pak

DESCRIPTION

Mysore Pak (also called 'Pag' or 'Pagu') is a very popular South Indian sweet. It is served in all occasions, be it weddings, religious festivals, or birthdays. Made purely with ghee, this recipe reveals the secret of how to make Mysore Pak, so that it turns out to be a delicious dessert that melts in your mouth, leaving a sweet aftertaste which makes sure that you come back for more.

1 cup besan flour
2 cups white sugar
1 cup ghee
¾ cup water

Place a saucepan on the stove. Turn on the stove on low heat and leave on low heat throughout the preparation of the Mysore Pak.
Add water, and then the sugar.
Keep stirring until this caramelises, forms soft threads, and becomes a syrup.
Once syrup forms, add the Besan flour a little bit a time while simultaneously stirring so that lumps do not form.
Keep mixing until all lumps dissolve, and mixture thickens
Once mixture thickens, add the ghee into the mixture – a little at a time while constantly stirring the mixture. This shows change the aroma. The ghee should remove the rawness of the Besan flour and the ghee should take over the aroma. Add extra ghee if necessary
Keep stirring until the mixture comes together and does not stick to the pan anymore. This is when we know that Mysore Pak is ready. – This step may take 30-40 minutes.
On a plate spread the Mysore Pak, and leave it to cool for a few minutes. If you would like the shape of the Mysore Pak to be thick, then place the Mysore Pak mixture into a hollow plate or rectangular box.
Cut into desired shape, and leave to fully cool and dry.
It is now ready to be served.

Ingredients

Method