Mysore Pak is one of the most popular sweets in South India. It is one of the mainstay in weddings (as a part of Kalyana Seer) and as well as in festivals like Diwali. My recipe lies halfway between the traditional one and the SKS Mysurpa. This is one of the quick and easy methods too!
Keyword: Diwali Sweets, Traditional Indian Sweets
Author: Delicious Galore
Heavy Bottomed Kadai or Pan
Dry roast the besan over low medium flame till nice aroma emits, without changing its colour. Seive the flour to remove the lumps if any.
In a thick bottomed kadai, add sugar and water, bring it to boil. Stir the sugar until it dissolves . Allow to boil till it reaches a soft ball consistency.
Sprinkle besan and milk powder gradually over the syrup, stirring continuously till it blends well with the syrup.
Once it thickens slightly, add hot melted ghee 2 tbsp at a time. Keep stirring over a medium flame.
When the besan mixture starts frothing with lots of bubbles and leaves the sides, transfer it immediately to a greased plate.
Level it evenly using a flat bottomed cup and let it cool. Cut it into desired shapes. For the above given quantity, we get 20 medium sized pieces.
The sugar syrup consistency and the final stage are important to get the Mysore Pak soft. If these are overdone, it will become hard.
Mysore Pak https://shyamalascuisine.com/2019/11/mysore-pak/ November 24, 2019