Homemade Mysore Pak Recipe | Traditional Recipe Made With Ghee Made Simple

To begin making made from scratch Mysore Pak directions, prep all the fixings and keep them handy.

Every step comes one after another and hence you need to keep them all ready and handy.Also shortening a small rectangular or a square wok which can give you a decent height to be shaped into a Mysore Pak.

Approximately 10 x 6 inches (outer edge) is the size of the wok (inner edge is  9 x 4 inches)In a heavy bottomed preheated over medium scalding up, toast the besan/ gram baking flour for about 2 to 3 moments until you get a roasted aroma from the gram baking flour.

This will help the raw smell go away from the besan. Ensure you take care not to allow it to brown or char.

Once roasted remove it into a mixing bowl and keep aside.In a heavy bottomed non stick wok; empty in the granulated sugar and liquid and bring the liquid to a bring to a bubble gently ensuring the granulated sugar dissolves completely in the liquid.

Keep stirring so that the granulated sugar dissolves well. Continue to allow the granulated sugar liquid to bring to a bubble gently - after about 4 moments you will notice that the granulated sugar liquid is getting bubbly and sticky as well.

It will form a foamy texture.At this stage the consistency of the granulated sugar liquid will be of a sticky and one string consistency.At this stage, turn the scalding up to low and empty in the gram baking flour into the granulated sugar syrup and keep stirring it continuously so it combines well without any lumps and gets a even consistency.

The scalding up needs to be on low from now on till the end of the making of Mysore Pak.Once the gram baking flour is combined well, empty in ghee little at a time and repeat the addition of ghee after 3-4 moments of stirring.

The 1-1/2 cups of ghee needs to be added in small batches with a space of 3 moments between each turn.As you keep adding ghee and waiting for the next batch of ghee to be added, ensure that you keep stirring the Mysore Pak.Once the entire mass comes together and looks even, empty in the last portion of ghee and continue to agitate till the whole masses rises up like froth and you will notice that the Mysore pak gets a very porous texture where you see the eye holes while stirring.Once it comes to this consistency, remove from the scalding up and empty the mysore pak mixture into the greased tray.

Bang the tray lightly to allow the mass to spread all over and looks evenly spread.Dip a flat spatula with ghee and spread over the Mysore Pak to level it down and make it even from the top. Continue this light press and spread until the top of the Mysore Pak looks even.At this stage, using a knife, cut the Mysore Pak into rectangle or diamond shapes and allow the Mysore Pak to cool down completely.Once completely cooled, gently lift the Mysore Pak pieces out of the wok and offer.Store the Mysore Pak in airtight container for 1 week or in the refrigerator for 2 weeks.offer made from scratch Mysore Pak directions as a dessert after shallot Tomato Podi Masala Dosa directions and Chutney for breakfast or after lunch.