This Soft Mysore Pak recipe is another delicacy from Mysore cuisine, Karnataka. There are two types of Mysore Pak, one is the hard and the traditional one with holes. But today I am sharing, the soft melt in mouth Krishna sweets Mysore pak with ghee oozing out. Ghee is the main ingredient to get this delicious sweet perfect, so don’t reduce or compromise in ghee quantity, once in a while we can enjoy it, isn’t it? I have shared this soft Mysore Pak recipe, with detailed step by step pics and lots of tips, so even beginners can try it…
If interested check out my other Diwali recipes
1. Always use fresh besan flour and good quality ghee.
2. The colour of the sweet depends on the flour and ghee used, so use high quality ingredients only.
3. The whole taste of this Krishna sweets Mysore pak, comes from ghee only. So don’t reduce the ghee quantity. It lends great flavour and softness.
4. Slow roasting the besan flour in low flame is the secret to get nice texture.
5. Roasting the besan flour is a must. Also don’t burn the flour, else the colour becomes dull and it taste bitter.
6. Ensure you roast the flour well, till the raw smell leaves.
7. Sieving the flour is a must to get soft Mysore pak recipe.
8. If you are too much calorie conscious, use 1/2 cup ghee + 1/2 cup oil. But remember to use any neutral / unflavoured oil.
9. Use a heavy bottomed pan or non-stick pan to avoid burning at the bottom.
10. Check 1 string consistency perfectly or else the Mysore pak turns hard. When checking string consistency, be alert and do it in low flame.
11. At last pour ghee little by little only, to get nice texture .
12. When the first bubble appears, be alert. Next is the frothy stage.
13. As soon as you see the froth, immediately switch off flame and pour into the tray.
14. Don’t cook it after the frothy stage, else the Mysorepa turns brittle and hard.