Mysore Pak is a popular Indian sweet which is made for festivals. But you can make & enjoy Mysore Pak anytime. It just needs some attention. And the good thing about this is, Mysore Pak doesn't contain refined flour. The bonus is, it is gluten free.
Ingredients
1 cup besan/gram flour/chickpea flour/senaga pindi
1 cup organic cane sugar
1 cup ghee
1/2 cup oil
1/4 cup water
a pinch of baking soda
Preparation
Dry roast besan on medium flame by stirring continuously in a thick bottom pan. Transfer to another container immediately to avoid further browning. Sift the flour and keep it aside.
Grease a cake tin with ghee or oil and keep aside.
Heat oil and ghee together to a smoking hot, then keep it on low.
Get everything ready before you start.
1 cup besan/gram flour/chickpea flour/senaga pindi
1 cup organic cane sugar
1 cup ghee
1/2 cup oil
1/4 cup water
a pinch of baking soda
Preparation
Dry roast besan on medium flame by stirring continuously in a thick bottom pan. Transfer to another container immediately to avoid further browning. Sift the flour and keep it aside.
Grease a cake tin with ghee or oil and keep aside.
Heat oil and ghee together to a smoking hot, then keep it on low.
Get everything ready before you start.
Procedure
In a thick bottom pan take sugar and water and keep on low flame. Keep stirring until it comes to one string consistency. Then add one scoop of oil and stir. Now add besan little by little while stirring continuously. When all the besan mixes with sugar syrup, start adding oil/ghee one scoop at a time while stirring continuously. Notice that besan and sugar mixture absorbs oil/ghee. The besan is cooking in sugar syrup while getting fried in oil/ghee. Add oil/ghee until it doesn't absorb anymore. Add a pinch of baking soda and mix it quickly and transfer it into the pre greased container along with extra ghee in it. You may smooth out on the surface gently but do not press. Cut it into your desired shape before it gets hard and leave it like that until it gets completely cold. Then separate the pieces from the pan. Enjoy Mysore Pak.
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In a thick bottom pan take sugar and water and keep on low flame. Keep stirring until it comes to one string consistency. Then add one scoop of oil and stir. Now add besan little by little while stirring continuously. When all the besan mixes with sugar syrup, start adding oil/ghee one scoop at a time while stirring continuously. Notice that besan and sugar mixture absorbs oil/ghee. The besan is cooking in sugar syrup while getting fried in oil/ghee. Add oil/ghee until it doesn't absorb anymore. Add a pinch of baking soda and mix it quickly and transfer it into the pre greased container along with extra ghee in it. You may smooth out on the surface gently but do not press. Cut it into your desired shape before it gets hard and leave it like that until it gets completely cold. Then separate the pieces from the pan. Enjoy Mysore Pak.
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