My next diwali recipe is a sweet and one of the most delicious sweets of all times – Mysore Pak. Growing up, I simply hated this sweet and needless to say it followed me anywhere I went (just kidding!) Every wedding or family function had this rock hard Mysore Pak and there was nothing I detested anymore. Then I got introduced to the soft, melt-in mouth Ghee Mysore Pak from Krishna Sweets and it was love at first bite.
I cant recount the number of times I have experimented this sweet in my amma’s kitchen, many a times spoiling those ingredients for good. A lot of mess in the kitchen, incorrect proportions and long/short cooking times have resulted in stuff that is close to a halwa to a rock hard mass that had to be broken with a hammer 😀 Never once did my mom complain and at times, happily ate my creations. And that is the reason my passion for food is still alive today. So this one recipe for Soft Mysore Pak that has had a lot of tinkering in my kitchen.
As with many deepavali special recipes, this Soft Mysore Pak is one that yields a good quantity with minimum effort and very few ingredients. The only thing to worry about is the sugar syrup consistency and once that is perfected, it is such a breeze to make this sweet. It stays good for over two weeks and best to make upfront too.
How to make Soft Mysore Pak
📖 Recipe
Detailed step by step picture recipe of making Soft Mysore Pak
In a pan, dry roast the gram flour for 2-3 mins making sure not to burn it. Sieve it to break down any lumps. Set aside.
Mix oil and melted ghee together, set aside. Also have a plate greased with ghee ready.
3. In a nonstick pan, dissolve sugar and water. Mix well.
Cook the sugar syrup on low flame until it reaches one string consistency.
Quickly add all the roasted gram flour and immediately mix well, without any lumps.
Now add 2 tablespoon of ghee-oil mixture and cook on low flame continuously stirring it.
Soon all the ghee would be absorbed and the mixture begins to bubble.
Add another 2 tablespoon of ghee-oil mixture and continue to stir well on low flame.
Every time the mixture absorbs all the fat, add another two tbsp. again and keep stirring. Repeat this until all the ghee-oil mixture is over.
When the Mysore Pak begins to leave the edges remove it from heat.
Quickly pour over the greased plate and if required, smoothen the top.
Wait for 5 mins before cutting the Mysore Pak. And wait until it is cooled down to remove the pieces.
Store in an airtight container for longer shelf life.
Recipe Notes
Instead of mixing oil and ghee, use ghee fully for a richer result. Frying the besan is optional, it removes any moisture and tastes off the raw smell. One string consistency is very important for sugar syrup.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
