ghee mysore pak recipe | soft mysore pak | sweet mysore pak with detailed photo and video recipe. a traditional indian sweet recipe and the mouthwatering recipe made with besan flour, ghee and sugar. it is a popular dessert recipe from the state of karnataka and hails from a royal family of mysore. it is made as hard and soft variants and this recipe deals with soft and smooth mysore pak recipe.
in my previous post, i had shared the dry or pores version of mysore pak recipe which requires pro skills to perfect it. but i was getting a lot of requests for a soft and easy version of mysore pak recipe. and i thought of sharing this recipe during the diwali season as it would be helpful for all my readers. i personally like the harder or authentic recipe of mysore pak, but this recipe is a lot easier and quicker to prepare. basically, the mixture of ghee and besan is directly added to sugar syrup which is later shaped to solids. whereas in the former recipe, ghee is continuously poured on top the besan and sugar syrup in batches till it forms pores texture. this can be a cumbersome and tedious process.
the ghee mysore pak recipe is comparatively easier to prepare, yet some tips, suggestions and variations while preparing it. firstly, the quality of the besan does matter a lot to achieve a silky smooth consistency and shape. hence always use fresh besan or chickpea flour for the best outcome. secondly, while mixing the ghee, besan and sugar syrup, keep the flame in minimum or low flame. do not increase it to medium and strict no to high as ghee and besan may separate. lastly, you can extend the same recipe by adding milk to the same besan and ghee mixture. adding milk would increase the flavour and also the texture of the final product.
finally, i request you to visit my other traditional indian sweet recipes with this post of ghee mysore pak recipe. it includes recipes like milk powder barfi, kaju barfi, balushahi, mohanthal, kaju pista roll, boondi ladoo, motichoor ladoo, besan laddu and rava ladoo. in addition, i do request you to check my other indian recipes collection like,
ghee mysore pak video recipe:
recipe card for ghee mysore pak:
ghee mysore pak recipe | soft mysore pak | sweet mysore pak
Ingredients
- 1 cup besan / gram flour
- 1 cup ghee / clarified butter
- 1 cup sugar
- ¼ cup water
Instructions
- firstly, dry roast 1 cup besan on low flame for 8 minutes on low flame.
- roast until the besan turns aromatic.
- sieve the roasted besan to remove from any lumps present in besan.
- now add ½ cup ghee and mix well.
- whisk to make sure there are no lumps.
- further, in a large kadai take 1 cup sugar and add ¼ cup water.
- dissolve sugar keeping the flame on medium flame.
- boil the sugar syrup until it reaches 1 string consistency.
- keeping the flame on low add prepared besan ghee mixture.
- stir well until the besan-ghee mixture is combined well in sugar syrup.
- now add 2 tbsp of ghee and mix well.
- mix until the ghee is completely absorbed.
- further, add 2 tbsp of more ghee in batches and keep mixing.
- repeat adding ghee and mix until the mixture starts to separate from the pan (takes approx. 13 minutes.
- transfer the cooked besan mixture to a tray lined with butter paper.
- level up and allow to rest for 30 minutes.
- now carefully unmould the mysore pak without breaking.
- cut into desired size and shape once the mysore pak is set well.
- finally, enjoy ghee mysore pak for 2 weeks by refrigerating in an airtight container.
how to make soft mysore pak with step by step photo:
- firstly, dry roast 1 cup besan on low flame for 8 minutes on low flame.
- roast until the besan turns aromatic.
- sieve the roasted besan to remove from any lumps present in besan.
- now add ½ cup ghee and mix well.
- whisk to make sure there are no lumps.
- further, in a large kadai take 1 cup sugar and add ¼ cup water.
- dissolve sugar keeping the flame on medium flame.
- boil the sugar syrup until it reaches 1 string consistency.
- keeping the flame on low add prepared besan ghee mixture.
- stir well until the besan-ghee mixture is combined well in sugar syrup.
- now add 2 tbsp of ghee and mix well.
- mix until the ghee is completely absorbed.
- further, add 2 tbsp of more ghee in batches and keep mixing.
- repeat adding ghee and mix until the mixture starts to separate from the pan (takes approx. 13 minutes.
- transfer the cooked besan mixture to a tray lined with butter paper.
- level up and allow to rest for 30 minutes.
- now carefully unmould the mysore pak without breaking.
- cut into desired size and shape once the mysore pak is set well.
- finally, enjoy ghee mysore pak for 2 weeks by refrigerating in an airtight container.
notes:
- firstly, roast the besan on low flame, else there are chances for besan to burn.
- also, add ghee in batches keeping the flame on low. i have used total 1 cup of ghee, you can increase on decrease depending on the quality of besan.
- additionally, use fresh homemade ghee for more rich mouth melting flavour.
- finally, ghee mysore pak recipe tastes great for 2 weeks by refrigerating in an airtight container.