Diwali means celebration, new clothes, crackers and most important of all… SWEETS. Mysore pak is a famous South Indian sweet that one can find in most homes for Diwali. Mysore pak is a sweet made with bengal gram flour, sugar and lots of ghee. My mother prepares this Mysore Pak every year during Diwali. My mom’s Mysore pak will be crispy and light. But now we prefer eating soft Mysore paks as we get in the famous sweet shops. To obtain soft mysore pak, we have to add more ghee and remove the mixture from flame before it gets too thick. Here is a step-by-step procedure to make soft and tasty Mysore pak.
Mysore pak - Diwali sweets
By October 17, 2012Published:
- Yield: 15
- Prep: 5 mins
- Cook: 10 mins
- Ready In: 20 mins
So soft that it will melt in your mouth...
- Dry roast the flour for a few minutes.
- Transfer to a plate and keep aside.
- Meanwhile, heat ghee.
- In a thick bottomed pan, add sugar and little water just as to immerse the sugar.
- Keep stirring on medium flame till all the sugar dissolves and the syrup just begins to boil.
- Once the syrup begins to boil, add the flour liitle by little.
- Keep stirring and make sure no lumps are formed.
- Add the hot ghee while stirring.
- Keep adding the flour while continuously stirring.
- Keep stirring and make sure no lumps are formed. Keep cooking until all the mixture bubbles and leaves the sides of the pan.
- Immediately remove from fire and transfer to a greased plate. If the mixture is cooked too long, the ghee will start seperating and you'll get crispy mysore paks rather than soft ones.
- Let it cool for a minute. Then cut into desired shape.
- Cut the pieces before the mix cools down completely else it would become difficult.
- Transfer to plate and serve once cooled.
- These Mysore paks can be stored in an airtight container for 2 - 3 days.
WordPress Recipe Plugin by ReciPress