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
Soft Mysore Pak Recipe
Soft Mysore Pak Recipe | Krishna sweets Mysore Pak
Ingredients
- 1 Cup Besan flour / Chickpea flour
- 1 Cup Ghee
- 3/4 to 1 Cup Sugar
- 1/4 Cup Water
Instructions
- First measure and keep all the ingredients ready. In a pan, add besan flour and roast it in very low flame for 4 to 5 minutes.
- Ensure not to burn the besan flour and roast till the raw smell leaves completely. Then sieve the flour twice.
- Mix well without any small lumps also and set aside for 10 minutes. In a non- stick pan, add sugar and pour 1/4 of water, just immersing level.
- Boil in low flame till the sugar dissolves completely. Then bubbles starts to appear.
- Do in low flame, else there is a chance of missing the syrup consistency. Boil till 1 string consistency. For 1 string stage: Take a little syrup between your thumb and index finger, stretch it and it forms a thin string. Don't boil furthermore.
- Now small bubbles start to appear. Then add ghee at regular intervals. Never pour all the remaining 1/4 cup ghee at a stretch, this method is important to get a nice texture.
- Keep a tray or plate ready, greased with ghee. At one stage the whole mixture comes together, without sticking to the sides. Then the mixture starts turning frothy, immediately switch off flame. It should be in flowing consistency only as it thickens with time.
- Now pour the mixture to the greased tray and level the sides. I used a big tray, so leveled it, choose tray accordingly.
- After 5 minutes, cut it to desired shape. Let it cool down for 30 minutes and then remove it.Enjoy this mysore pak with karasev and filter coffee.
1. First measure and keep all the ingredients ready. In a pan, add besan flour and roast it in very low flame for 4 to 5 minutes.
2. Ensure not to burn the besan flour and roast till the raw smell leaves completely. Then sieve the flour twice.
3. Transfer the sieved flour to a wide bowl and pour only 3/4 cup of warm ghee. Reserve the remaining 1/4 cup of ghee.
4. Mix well without any small lumps also and set aside for 10 minutes. In a non-stick pan, add sugar and pour 1/4 of water, just immersing level.
5. Boil in low flame till the sugar dissolves completely. Then bubbles start to appear.
6. Do in low flame, else there is a chance of missing the syrup consistency. Boil till 1 string consistency. For 1 string stage: Take a little syrup between your thumb and index finger, stretch it and it forms a thin string. Don’t boil furthermore.
7. Now pour the besan-ghee mixture very slowly. Keep stirring in low flame, till the besan-ghee mixture and sugar syrup blends well. Keep on stirring till it reaches a smooth texture.
8. Now small bubbles start to appear. Then add ghee at regular intervals. Never pour all the remaining 1/4 cup ghee at a stretch, this method is important to get a nice texture.
9. Keep a tray or plate ready, greased with ghee. At one stage the whole mixture comes together, without sticking to the sides. Then the mixture starts turning frothy, immediately switch off the flame. It should be in flowing consistency only as it thickens with time.
10. Now pour the mixture into the greased tray and level the sides. I used a big tray, so leveled it, choose tray accordingly.
11. After 5 minutes, cut it to the desired shape. Let it cool down for 30 minutes and then remove it.
Enjoy this Soft Mysore Pak Recipe with karasev and filter coffee.
Soft Mysore Pak Recipe
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 a low flame is the secret to get a nice texture.
5. Roasting the besan flour is a must. Also, don’t burn the flour, else the colour becomes dull and it tastes bitter.
6. Ensure you roast the flour well, till the raw smell leaves.
7. Sieving the flour is a must to get a 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 a 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 the flame and pour it into the tray.
14. Don’t cook it after the frothy stage, else the Mysorepa turns brittle and hard.
Krishna Sweets Mysore Pak
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog. 
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