Mysore Pak

Posted on by tingleurtastebuds

Wishing you all a HAPPY DIWALI 2016 in advance. Am sure all of you will be very busy in preparing sweets and savouries for this diwali. For South Indians the Deepavali is on the 29th October and for the North Indians it is on the 30th. Wishing all my blogger friends and followers a very happy deepavali and let Lakshmi bring in lot of prosperity into your homes.

img_3701

Mysore Pak – am sure by hearing the name all will remember the Sree Krishna melt in the mouth mysore pak. Yes this version is similar to that and am sure you will definitely have a melt in the mouth experience. My elder son(HARISH) asked me for this sweet, and when I searched found a lot of versions. But I was a bit intimidated to use that much ghee so I replaced a quater of it with refined oil and the results were amazing as no one would ever find I added oil.

img_3700

Hope you all will try and let me know how much you liked it.

Cuisine: Indian | Category: Sweets/Deepavali Recipes | Prep time: 5 mins | Cook Time: 10 to 15 mins | Servings: 25 to 30 pieces approx. | Recipe Source: sharmispassions

img_3696

Ingredients

  • Besan/Kadalai Maavu– 1 Cup
  • Sugar – 1 cup
  • Ghee – 3/4 Cup (1/2 cup +1/4 cup)
  • Oil – 1/4 Cup
  • Water – 1/4 Cup

METHOD

  • Take all your ingredients ready.
  • Take a plate in which you going to spread the mysore pak and grease it with oil or ghee.
  • Take little oil in a vessel and add the Besan/Kadalai Maavu in it and roast until a nice aroma comes in low flame.
  • Then sieve the rosted Besan/Kadalai Maavu.
  • Take the sieved Besan/Kadalai Maavu in the same vessel you roasted and add 1/2 Cup ghee and mix everything well until there are no lumps.
  • After that add the 1/4 cup oil also to it and mix everything well and set aside.
  • Now take sugar in a wide mouthed non-stick vessel and add water to it.
  • In high flame allow the sugar to dissolve and reduce it to medium and allow the syrup to thicken until you get a single thread consistency.
  • Check the single thread in between your thumb and the forefinger.
  • Now add the Besan/Kadalai Maavu ghee and oil mixture to it and mix everything until they get incorporated well.
  • Add the remaining ghee in intervals and keep cooking till the mixture leaves the pan.
  • Now transfer the mixture into the greased plate and cut squares or diamonds when it is warm itself.
  • Allow it to set and take the pieces out and store in an air tight container for a week and enjoy the Mysore Pak.

Note :  Adding given amount of oil doesn’t alter the result, adding more than that will compromise the taste.

Roasting and mixing the ghee before makes it easy and hassel free as there are no lumps formed by doing this way.

The single thread consistency is the key part to this sweet. If you miss it use it for something else and start fresh. It doesn’t take very long to attain this stage after the sugar dissolves, so keep an eye.

The next crucial step is need to off the stove when the mixture just leaves the pan. Over cooking at this stage will make the Mysore Pak a bit harder than the melt in the mouth texture.

Make the pieces when they are warm itself. After it sets it will break easily.

Melt the ghee if it is thick and set aside to cool before adding to the roasted Besan/Kadalai Maavu mixture.

Visual clicks

Get all the ingredients ready.
Get all the ingredients ready.

 

Take a plate according to the thickness you want and grease it with oil or ghee and set aside.
Take a plate according to the thickness you want and grease it with oil or ghee and set aside.

 
Take little oil in a vessel.
Take little oil in a vessel.

 
Add the besan/Kadalai Maavu and roast until a nice aroma comes from it.
Add the besan/Kadalai Maavu and roast until a nice aroma comes from it.

 

 

After the Besan/Kadalai Maavu gets roasted sieve it to avoid lumps.
After the Besan/Kadalai Maavu gets roasted sieve it to avoid lumps.
Set aside.
Set aside.

 

Put the sieved Besan/Kadalai Maavu in the vessel and add the ghee.
Put the sieved Besan/Kadalai Maavu in the vessel and add the ghee.

 

Mix everything well until no lumps exsist.
Mix everything well until no lumps exsist.

Add the remaining oil to the Besan/Kadalai Maavu ghee mixture.
Add the remaining oil to the Besan/Kadalai Maavu ghee mixture.

Mix everything well and set aside.
Mix everything well and set aside.

 

Take sugar and water in a wide mouthed non stick pan and set it in a high flame.
Take sugar and water in a wide mouthed non stick pan and set it in a high flame.

 

 

Cook the syrup until it forms a single thread consistency. Almost 3 to 4 mins after the sugar dissolves. It might differ with lot of parameters so keep an eye.
Cook the syrup until it forms a single thread consistency. Almost 3 to 4 mins after the sugar dissolves. It might differ with lot of parameters so keep an eye.
Take little syrup in between your fore finger and index finger and check for one string consistency.
Take little syrup in between your fore finger and thumb to check for one string consistency.

 
The other way to check is take little water in a plate and add little syrup and it should not dissolve.
The other way to check is take little water in a plate and add little syrup and it should not dissolve.

 

 

Now add the besan ghee and oil mixture and cook in a medium flame.
Now add the besan ghee and oil mixture and cook in a medium flame.

Mix until everything incorporates well.
Mix until everything incorporates well.

After a minute add the remaining ghee little by little.
After a minute add the remaining ghee little by little.

Keep mixing after adding the ghee.
Keep mixing after adding the ghee.

 

Everything will froth. reduce the flame to low.
Everything will froth. reduce the flame to low.

Keep cooking until the mixture leaves the pan.
Keep cooking until the mixture leaves the pan.

Now it has started to leave the pan. Now switch off the stove.
Now it has started to leave the pan. Now switch off the stove.

Transfer it to the greased plate and spread it evenly.
Transfer it to the greased plate and spread it evenly.
Cut them when it is warm itself. either squares or diamonds.
Cut them when it is warm itself. either squares or diamonds.
Like this and set aside until it sets.
Like this and set aside until it sets.
Make pieces like this and take them out.
Make pieces like this and take them out.
Look at the texture. Mmmmm melt i nthe mouth texture.
Look at the texture. Mmmmm melt in the mouth texture.
img_3702
Enjoy the Mysore Pak this Diwali.

The Mysore Pak is ready. Make this sweet this Deepavali and enjoy with friends and family. Try and let me know if you liked it.

37 thoughts on “Mysore Pak”

  1. Hi
    Wishing you happy deepawali in advance.

    Mysore Pak looks delicious. I need one piece from your plate and want taste it immediately.

    Thanks for spreading sweetness around this festive season.

    Wishing you all happiness and peace.

    Liked by 1 person

    Reply

      4. There are two branches in mylapore. And googled to find there is a Sree Krishna sweets in Bangalore also. Address: No.237-240, Priyadharshini Apartments, 13th Cross, Cmh Road, Indiranagar, Bangalore. Check it out.

        Liked by 1 person

      5. Thanks so much for taking pains for me. Will have it parceled from there whenever someone’s flying down from Bangalore! Thanks once again!
        I guess the Indian community in Kenya must be preparing for Diwali.

        Liked by 1 person

      7. Oh! You should make a trip to north Indian cities to experience the Diwali buzz. In south it’s not so buzzing around this festival. most likely it’s raining or pouring in Chennai on or around Diwali.

        Liked by 1 person

Leave a comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.