Ghee Mysore Pak Recipe | Soft Mysore Pak | Indian Traditional Sweets | Diwali Sweet Recipes | Cookd

ghee

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil is a healthier fat alternative.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia offers sweetness without calories.

cashews

🥗Healthier: almonds

💰Cheaper: peanuts

Almonds provide similar crunch at lower cost.

Melt 2 cups of ghee in a pan. It does not have to be heated much, just until it melts.

Sieve the gram flour to remove any lumps. In a bowl, combine the besan and ½ cup of ghee into a smooth and lump-free mixture.

Grease a tray with ghee and line with parchment paper and set aside.

Add the sugar and water to a pan and heat it to form the sugar syrup. Continue cooking until it reaches a 1-string consistency.

On a low flame, add the gram flour mixture into the sugar syrup. Mix well.

Once it is combined, add the remaining ghee ¼ cup at a time. Add more ghee only after the previously poured ghee has been completely incorporated with the mixture.

Continue this step and keep stirring continuously. Keep cooking until the mixture starts to leave the side of the pan and the mixture gets cooked. You can check if it is cooked by taking a small piece of the mixture between your fingers and rolling it. If it forms into a ball without sticking, then it is done.

At this stage, bring the flame to high and mix vigorously for around 30 seconds.

Turn off the flame and immediately pour the mixture into the greased pan.

Allow it to cool for 3 hours.

De-mould it and cut it into pieces.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens