Mysore Pak

Mysore Pak

This is the of late most popular South Indian sweet.

I have used the recipe of thamil virundhu for making mysore pak. It is an excellent recipe.

I have also tried many of her other recipes and all are wonderful. Watch her youtube videos . Simple videos but wonderful taste. I have also tried her sambar rice, pepper resam etc. I have tried her recipes even without onion and garlic ; still everything tastes wonderful. Even if you are a non onion garlic person still try her recipes without them. They are fabulous.

Ingredients :

Besan – 1 cup.

Sugar – 1 and 1/4cup. (normally people are using 2 to 3 times sugar as compared to the besan – don’t worry just follow this measurement).

Water – till sugar becomes wet.

Oil and Ghee – oil -Total 1 cup . 3/4 cup (Sundrop) and ghee (1/4 cup). Can use any combination ; also can use ghee fully.

Method :

Boil sugar syrup.

The sugar syrup should get thicken when dropped in a plate of water. It should get thicken and not dissolve with water. It is called thakkali paghu and not stone paghu . It should not become hard like stone but tender like tomato.

Keep a cake tray greased with generous amount of ghee or oil. Mix the besan with hot oil to prevent lumps.

Mix oil and ghee. Keep it in a low flame in a thick kadai.

Once the sugar syrup is ready add the besan slowly.

Cook the besan for 4 to 5 minutes. Cooking in sugar syrup removes the raw smell of the besan.

Slowly add the ghee with a ladle. Add and mix well 2 to 3 times. Then add the next ladle full. Don’t be in a hurry to add more ghee. Do it slowly till all the ghee is powered. Doing it slowly helps in creating the pours and also cooks the besan.

Pour it in the greased cake tray. The ghee will be floating on top. Don’t panic and remove it. When I made it the first time I just removed all the excess ghee. Please don’t make that mistake.

After 5 to 8 minutes all the ghee will be absorbed. Once it is absorbed, make the cuts in the desired shape with a knife. We have to stand and do it. Later, it will become hard and we will not be able to make pieces.

Allow it to cool for 45 minutes to 1 hour depending on the outside temperature. Cover it with a big plate and turn it upside down like how we do it for the cakes.

See it will come like this. The pieces will just break by touching it. Generous greasing of the cake tin is very very important.

Mysore pak.

This I made it in a small cake tin. The thickness was more so I got double colour. The more thick you pour the more deep will be the colour.

I have also tried these recipes of thamil virundhu. Everything was excellent. Thank u so much aunty for these lovely recipes.

Ven pongal.

Rasgulla and also rasmalai.

Rava kichadi.

Avial

Keerai sambar with sombu.

Sambar rice.