Mysore pak is a traditional sweet dish from South India normally made during occasions or festivals. This sweet is made in combination with besan/ Bengal gram flour, ghee/ clarified butter and sugar. I have made this on a special occasion as today is Rakhi…a memorable, lovable day which represent a brother–sister love for each other. I wish all my friends, colleagues, near & dear ones a very “HAPPY RAKSHA BANDHAN”
- Besan/ Bengal Gram Flour– 1 ½ cup
- Sugar powder – 1 ½ cup
- Water – ¼ cup
- Ghee/ Clarified Butter – 2cups (melted)
- Milk – 4tbsp
- Roast besan powder in a nonstick pan till nice aroma comes (about 5-6mins in low flame).Keep it a side.
- Keep a steel plate ready greased with ghee nicely.
- In a kadai, add water and sugar. Heat till you get one string consistency.
- Pour little ghee in melted sugar. Then add besan powder slowly & keep stirring.
- Repeat the process of adding ghee then besan powder in regular intervals. Avoid formation of lumps.
- Keep stirring continuously till it becomes thick. Then add milk to it. Nicely stir.
- Pour it into the greased plate & spread it evenly all over the plate nicely.
- After 3mins, the mysore pak will get thicker. Cut it into desired shape such as square or else rectangle.
- Allow it to cool. Mysore Pak is ready to serve as a sweet dish in all occasions…