Ghee Mysore Pak Recipe | Ghee Sweets

Ghee Mysore Pak Recipe is a classic Indian sweet known for its rich, melt-in-your-mouth texture and irresistible ghee flavor. Here’s a recipe to guide you through making this delectable treat:

Ghee Mysore Pak Ingredients

• 1 cup (200g) besan (gram flour)
• 1 cup (200g) sugar
• ½ cup (125ml) ghee, melted (divided)
• ¼ cup (60ml) water
• ¼ teaspoon cardamom powder (optional)
• Chopped nuts (cashews, pistachios, almonds) for garnish (optional)

How to Make Ghee Mysore Pak Recipe

1. Roast the besan: In a heavy-bottomed pan, heat 2 tablespoons of ghee over medium heat. Add the besan and roast continuously, stirring frequently, until it becomes light golden brown and loses its raw smell. This takes about 5-7 minutes. Ensure it doesn’t burn.
2. Sift and cool the besan: Sift the roasted besan into a bowl to remove any lumps. Set it aside to cool completely.
3. Make the sugar syrup: In the same pan, add the sugar and water. Bring to a boil, stirring occasionally, until the sugar dissolves completely. Continue cooking until the syrup reaches one-string consistency (when a drop stretched between your fingers forms a thin thread). You can check this by dropping a small amount of syrup in cold water. If it forms a soft ball, it’s ready.
4. Combine besan and syrup: Reduce the heat to low and slowly add the besan to the sugar syrup, stirring continuously to avoid lumps. The mixture will thicken and become stiff.
5. Add ghee and cook: Gradually add the remaining melted ghee, a little at a time, mixing well after each addition. Keep stirring and cooking until the mixture leaves the sides of the pan and starts to gather as a mass. This takes about 15-20 minutes.
6. Flavor and garnish: Add cardamom powder (optional) and mix well. Remove from heat and transfer the mixture to a greased tray or plate.
7. Set and garnish: Level the surface and garnish with chopped nuts (optional). Let it cool completely and set for at least 3-4 hours, or until firm.
8. Cut and serve: Cut the Mysore Pak into diamond-shaped pieces or squares and serve at room temperature.

Tips:

• Use fresh and good quality ghee for the best flavor.
• Ensure the besan is roasted properly and cooled completely before adding it to the syrup.
• Don’t overcook the sugar syrup or the Mysore Pak will become hard.
• Adjust the amount of cardamom powder to your preference.
• You can use different variations like adding saffron, grated coconut, or chopped dates for a richer flavor and texture.
• Store leftover Mysore Pak in an airtight container at room temperature for up to a week.

Remember, practice makes perfect! Don’t be discouraged if it doesn’t turn out perfectly the first time. Enjoy the process and savor the delicious result.