Happy Diwali to you All!!
I could have never imagined myself making mysore pak in my life, but decided to give it a shot. It was never my favorite kind of sweet that I like. But always heard that though the ingredients are minimal, it’s quite complicated to get the perfect one, because we need to keep the measurements in exact. Each and every step should be in it’s perfection to get it right. Well I tried the first time, and could not convince my mind over adding much sugar and ghee, I spoil the recipe. 🙁 But didn’t give up to deconstruct the spoiled one, so made it to besan ladoos kinda. lol 😉
But the very next day, I saw one of my friend had these perfect pic, so pinged her to ask the recipe and so tried it again and voila, so perfect. She used the recipe from this source (recipe adapt link: food n moi ) 🙂 It’s still on the sweeter side for me, but am so glad I made it. 🙂
I used a food scale to measure the ingredients, but I will try to include it in cup measure too for everyone’s convenience.
So here it is … njoy.
- 100 GMS Gram Flour / Besan / Kadalai Maavu
- 200 GMS Sugar
- 125 ML Ghee/Clarified Butter
- 3 Tps Oil
- 1/4 Cup Water
- In a kadai, heat the ghee until it is slightly warm, not hot. Add gram flour and roast in low flame until the mixture turns golden yellow. Set aside, approximately takes 10 mins. (Note: you can see that the raw smell of the flour will be gone and you can smell nice aroma of roasted flour)
- In a 2ltr pressure cooker, add sugar, water and 3 teaspoons of cooking oil. Cook on high flame for 3 whistles. Off the cooker and release pressure immidiately.
- Mix in the roasted gram dal. Stir to combine the mixture well.
- Pour in a well greased container.
- While still warm and after 10 mins, cut shapes with a sharp knife coated with lil ghee, so that mysroe pak does not stick.
- Let it cool completely before you separate into pieces for at least 30 more minutes.
- Separate the pieces and serve.
- 100 grams of flour/sugar is almost 1 cup
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