mysore pak

Mysore Pak

  • 1 cup
  • 1 cup
  • 1 cup
  • 2 cup
Method of Preparation
  • Sieve the besan and keep it aside.
  • In a bowl, take the water and dissolve the sugar at low flame. Later increase the heat and bring the water to boil. Let the water heat, until it reaches a thick consistency, (one-thread consistency).
  • Now add 1 tbsp besan and stir it to mix well. Again add 1 tbsp and stir hard. Keep adding the besan, 1 tbsp at a time and continue to stir it properly.
  • Now add 1 tbsp ghee, to the mix and keep stirring the mixture. Slowly, add the entire ghee to the mix.
  • As the mixture gets cooked, the texture and the color of the besan will change. After sometime, it will become almost brown and also crumbly.
  • Once the consistency has been achieved, set it in a thalli and patt it with light hands to give it an even level.
  • Don’t remove the ghee floating on the top of the mixture. Pat it back into the Mysore Pak.
  • Let it cool. Cut and then serve to your guests this Diwali.
  • 5 mins
  • 20 mins
  • 20 pieces
  • Not Rated Yet
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