How To Make Satvic Mysore Pak At Home | 5 Min Homemade Food Recipe

Mysore Pak is a traditional Indian delicacy that originates from Mysore, Karnataka. It uses just three major ingredients-sugar, ghee, and besan. The Mysore Pak's ingredients are simple, and the process is straightforward, but the method requires much effort, time, and patience. Despite that, the soft, sweet, and rich Mysore Pak is a must-try.

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Ingredients

1 cup besan (gram flour), 1 cup ghee (homemade butter), 1 cup sugar, ¼ cup water.

Steps to follow

1. Heat an iron pan and dry roast the besan (gram flour) for a few minutes on low flame. 
2. Sieve the roasted besan once or twice to remove lumps. It will prevent lumps when you later add it to the sugar syrup.
3. Pour the ghee into a pan and place it on low heat. The ghee will melt, and it will be hot by the time you will have to add it to the besan, exactly as needed. Turn off the flame when the ghee is hot.
4. Heat a heavy-bottomed kadhai on low, medium, or medium flame and add sugar and water. Keep stirring to melt and dissolve the sugar. 
5. When it begins to boil, add the besan in batches. Do not add all the gram flour at once. You can divide it into 4-5 parts and add it in batches. 
6. When you add the besan, use a wired hand whisk to whisk the sugar syrup and besan mixture continuously. There should be no lumps. Keep adding the besan along with continuously whisking the mixture.
7. When all the besan is mixed properly, you have to start adding the ghee in batches. 
8. Add one ladle of ghee at a time and keep stirring continuously. The mixture will froth and bubble. Keep the flame low to medium.    
9. Continue to cook and stir until bubbles appear in the mixture, releasing the ghee and starting to leave the sides of the kadhai.
10. While stirring, scrape off the mixture from the kadhai. It prevents the mixture from burning.
11. Keep stirring non-stop, and also scrape the sides and bottom. It is suggested that you use a steel spatula.
12. The mixture will gradually come together, looking like a very soft molten dough.  
13. When small bubbles and holes appear in the mixture, please remove them from the heat. The whole process can take around 14-16 minutes. 
14. Grease a deep tray or tin and line with butter paper. Transfer the cooked mixture to this tray to set the Mysore Pak. 
15. After 30-40 minutes, it will cool down and be properly set. You can invert the tray on a flat plate and release the Mysore Pak. 
16. Cut rectangular-shaped slices and serve.

Tips or Benefits for Mysore Pak

It is important to use a heavy-bottomed kadhai to prevent the mixture from burning. Be attentive and careful when the bubbles appear, and the mixture leaves the kadhai to turn off the flame quickly. If you overcook the mixture, Mysore Pak will turn hard. You can also add a teaspoon of cardamom powder to the mixture if you like. Mysore Pak can be stored in an airtight container for a week.