இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்

Ghee Mysore Pak is a rich and delicious sweet from Karnataka cuisine, especially from Mysore. Ghee Mysore Pak is prepared with Ghee, Besan, and sugar on festival days, particularly for Diwali. There are two different versions of Mysore Pak traditional one is hard and it requires a little more skill for perfect taste and texture. Soft Ghee Mysore Pak is a modern and new generation recipe and we can prepare it easily.

• Use good quality besan and ghee for tasty Mysore Pak.
• It is recommended to use cow’s ghee to get the real taste of Mysore Pak.
• For 1 cup of besan, I used 1 1/4 cup of sugar which is a common measurement. You can adjust the sugar according to your taste.
• Cook Mysore Pak in a low flame to avoid burning and hardening.
• Once it is ready, pour it into a tray and allow it to cool for 30 to 45 minutes.
• When it is slightly warm, cut it into your desired shape.

Other varieties – Pasiparuppu urundai, badam kheer, rava Kesari, badusha, mango Kesari, carrot halwa, wheat halwa, motichoor ladoo, Asoka halwa, sweet pongal, milk peda, sweet bonda, millet payasam,sakkarai pongal,  nei appam, pidi kozhukattai, badam halwa, moongdal laddu, halwa, boondi laddu.

Print

Ghee Mysore Pak | Mysore Pak Recipe | Ghee Sweet

Prep Time

10 mins

Cook Time

45 mins

Total Time

45 mins

 

Delicious ghee sweet

Course: Dessert

Cuisine: Indian

Keyword: ghee sweet, mysore pak, soft mysore pak

Author: Sivagami Meganathan

Ingredients

• 1 cup Besan
• 2 cups Ghee
• 1 1/4 cups Sugar

Instructions

1. Heat a kadai, add 1 cup of besan, and roast it in a medium flame.

2. Cook until raw smell leaves.

3. Once done, sieve it nicely in a siever.

4. In a pan, heat 2 cups of ghee.

5. Once it becomes warm, turn off the flame.

6. Add 1 cup of warm ghee to the besan and mix it gently.

7. In another pan, add 1 1/4 cups of sugar and 1 cup of water and bring it to a boil.

8. Once it becomes one string consistency, add ghee and besan mixture.

9. Cook on low flame.

10. Add remaining ghee little by little.

11. Cook for 20 to 25 minutes. In between add 3 to 4 ladles of ghee.

12. Cook for another 20 minutes, once it separates from the pan, turn off the flame.

13. Pour it in a tray that is greased with ghee or lined with parchment paper.

14. Cool it for 30 to 40 minutes.

15. When it's warm, cut it into small pieces.

16. Mysore Pak is ready to serve.

இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்

Method

Step by Step Pictures

1. Heat a kadai, add 1 cup of besan, and roast it in a medium flame.

   

2. Cook until raw smell leaves.

   

3. Once done, sieve it nicely in a siever.

   

   

   

4. In a pan, heat 2 cups of ghee.

   

    

5. Once it melts and warm, turn off the flame.

   

6. Add 1 cup of warm ghee in the besan and mix it gently.

   

   

7. In another pan, add 1 1/4 cups of sugar and 1 cup of water and bring it to boil.

   

   

   

8. Once it becomes one string consistency, add ghee and besan mixture.

    

   

   

9. Cook on low flame.

   

10. Add remaining ghee little by little.

    

11. Cook for 20 to 25 minutes. In between add 3 to 4 ladles of ghee.

    

12. Cook for another 20 minutes, once it separates from the pan, turn off the flame.

    

    

13. Pour it in a tray that is greased with ghee or lined with a parchment paper.

    

14. Cool it for 30 to 40 minutes.

    

15. When it’s warm, cut into small pieces.

    

    

16. Mysore Pak is ready to serve.