Mysore Pak

மைசூர் பாக் – Mysore Pak

Mysore pak is a traditional sweet which is especially prepared for Diwali. There are two versions of Mysore pak, one is soft and other is traditional one. Hard and porous when made with less ghee, soft and dense when made with generous amount of ghee. Very less amount of ghee is used in a traditional method, nowadays Dalda is used instead of ghee. The traditional Mysore pak is my favorite sweet and there is no chance for me to get it here. So I wish to prepare it at home. After 3-4 tries I got best results. I’m so happy to share this recipe here especially during Diwali.

Ingredients for Mysore Pak

Besan flour – 2 cups
Sugar – 4 cups
Oil – 2 cups
Ghee – 2 cups

Directions

Grease the tray with oil.
Sift the besan flour.
Add sugar in a pan.
Pour water to the level until sugar immerse in water.
Mix well until sugar partially dissolved.
Switch on the flame and let the sugar completely dissolves.
Heat oil and ghee in a different pan parallel.
Change the flame of the sugar syrup into medium and add flour little by little.
Once oil and ghee mixture heated turn the flame into low.
When all the flour well mixed with sugar syrup, change the flame into full then add the hot oil and ghee mixture little by little.
Mix continuously without leaving hand.
When all the oil mixed completely and the pak started raising by producing more pores; switch off the flame now.
Transfer the pak into the greased tray.
After 10 minutes mark lines for cutting.
After 1 hour or completely cools down, slice the Mysore paak.
Mysore pak ready.

Notes

You may use 1.5 cups ghee and 2.5 cups of oil for crunchy Mysore pak.
Select perfect size tray for this recipe then only you will get exact color.
Homemade besan flour give nice texture to the sweet.
I used 9×13 inch pan.