Making sweets is a tricky task and making mysore pak also needs some patience. If you are starting to do mysore pak in a traditional way, keep your mobiles away and do not attend any calls in between I am sharing the way I make mysore pak at home. This is the method which my mother does and I have followed the same method.
Traditional Mysore Pak
- Besan flour - 1 cup
- Sugar - 2 cups
- Ghee - 1 cup
- Vanaspathi - 1 cup
- Water - ½ cup
- In a pan heat 1 tablespoon of ghee and fry besan till you get nice aroma in a medium flame and remove and cool. Do not burn the besan.
- Heat ghee and vanaspathi together in a pan.
- In another heavy bottomed pan, add sugar and water and heat well. Heat till you get soft ball consistency. That is, take little water in a small cup. In that add some syrup and if you rool it will roll like a ball and when you take out the ball will break.
- Now immediately sprinkle the flour and mix well without forming lumps. Mix vigorously.
- In the meantime, take a plate and grease with little ghee all over the plate and keep aside.
- When the flour mixes well with the sugar syrup, add hot ghee little by little and mix well.
- Ghee will be fully mixed with the flour and then it will become frothy.
- Then ghee will start to ooze out. At this time switch off the flame and spread it in the plate which is greased by ghee.
- When it is little hot itself, make lines with knife and keep aside. If it fully cools down, you cannot cut them.
- When cooled fully, remove from the plate and store in an airtight container.
- If you want you can use fully ghee itself for making mysore pak.
- Do not forget to fry besan flour in ghee. Otherwise there will be raw smell of the flour in the sweet.
- For this the consistency of sugar syrup is very important. If you leave too much, mysore pak will become hard.