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 is another delicacy from Mysore cuisine, Karnataka. This recipe is about soft melt in mouth Krishna sweets Mysore pak.
- 1 Cup Besan flour / Chickpea flour
- 1 Cup Ghee
- 3/4 to 1 Cup Sugar
- 1/4 Cup Water
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.
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.