We were craving for Mysore Pak, so decided to make it at home for Diwali. Mysore Pak is one of the difficult sweet to make. Chances of burning it, is high. Patience and following the steps accurately will give you, perfect mysore pak.
1 ½ cups Besan/ gram flour
2 cups Ghee(clarified unsalted butter)
alternate options (1cup Ghee and 1 cup oil, or 1 1/2 cup ghee and ½ cup oil) I used 1 ½ cups ghee and ½ cup oil(any refined oil is ok)
1 ¾ cups Sugar
¼ teaspoon Baking powder
1 pod cardamom powdered
1 pan for baking (I have used bread loaf pan size 8 1/2x 4 ½ with height 2 ½ as depth is essential for getting the color in the middle)
yield -25 pieces
Sieve the gram flour, baking powder, and cardamom powder. Mix well and keep aside.
Keep the pan ready applying a spoon of ghee.(you won’t get time for this later as it need to be poured in the pan immediately.
Heat ghee and oil mixture on medium heat in a vessel. At the same time heat sugar in a deep and wide pan with ½ cup water. Wait until you get 1 thread consistency. Reduce the heat to low, Add the sieved flour, baking powder, and cardamom powder in batches. Don’t worry about the lumps; just mix well for a minute or two. Lumps will go away when you add ghee. Reduce the heat Start adding hot ghee and oil mixture. The ghee should be hot. One ladle at a time, mix well. Go on adding the heated ghee in the same way until it’s done. The hot ghee fries the besan and gives nice texture. Keep on mixing until the color changes slightly and you will see ghee separating from the mixture. You will see the mixture turn light brown where it touches the pan. Pour the mixture into the pan. It roughly takes about 35 -40 minutes for the whole process. Don’t press. Shake and tap the pan to spread it. Leave it for 10 minutes. After 30 minutes if you see excess ghee floating in the pan, tilt it and remove excess ghee. I got about ¼ cup ghee. Use a knife to mark the lines just on top and allow it to cool completely. Don’t run the knife deep. That ruins the shape of the pieces and allows heat to escape. Don’t remove it from the pan.
After 2 hours run a knife around the edges and transfer it to a plate or wooden board and cut into pieces. It’s easy to cut after it cools down and pieces look neatly cut. You will see light brown in the middle with yellow edges if it turns out right. The top and bottom cools down fast so the color at the edges remain yellow. Enjoy Mysore pak.