Mysore Pak Restaurant Style
Just like Sree Krishna Sweets Mysore Pak – melts in the mouth
Servings Prep Time
10people 30minutes
Servings Prep Time
10people 30minutes
Ingredients
Instructions
  1. Melt ghee and add besan making sure no lumps are formed by mixing thoroughly. Keep it Aside.
  2. Heat water in a heavy bottomed vessel and add sugar.
  3. Boil nicely stirring continuously to a one string consistency.
  4. :- Do not get scared by the term (one string consistency÷. Believe me you wont miss the consistency. While the syrup is fluffing up and boiling, keep taking the ladle out now and then and let the syrup drop from the ladle into a cup of water. When you are able to roll the syrup with your fingers in the cup of water, immediately check for the string by touching the syrup on the ladle with your index finger and then touching your index finger with your thumb. A string will form between the fingers. The consistency is now confirmed.
  5. :-Start checking the consistency in a cup of water as soon as the sugar syrup becomes frothy. Keep the stove in sim and check every minute.
  6. After the sugar syrup reaches the one string consistency immediately pour in the besan mixture gradually and mix well.
  7. Meanwhile grease a plate with enough ghee and set aside.
  8. As you keep stirring, the mixture will fluff up and start leaving the sides of the pan.
  9. Now, remove from fire and pour the mixture on to the greased plate.
  10. Sprinkle some sugar on top of the hot mixture.
  11. After 5 minutes cut into pieces using a greased knife. Let it cool completely.
  12. :- Do not disturb the pieces yet.
  13. When the pieces are completely cool cut again on the cuts made previously and as you cut them move the pieces slightly away from their place using the knife. (this will make it easier to remove the pieces from the plate without ruining the shape) Remove into a closed container.
  14. This mysore pak will melt in your mouth.
  15. Check out my other recipes at www.sujeescuisine.blogspot.com
  16. Happy cooking 🙂