I am a huge fan of Shri Krishna Sweet’s Mysore Pak, are you one too? Then I can assure you that this is the only recipe you need to nail it. It’s super moist and the aroma transports you to another time…🤗
I took one bite and it melted in my mouth...just like the ones from Shri Krishna Sweets!.. ..Yay! I nailed it in my first attempt 💃🏻💃🏻 My hubby’s reaction was also on the same lines…he almost didn’t want me to have any more, yeah, right! Like I’d listen to that!!
I was wanting to try this for a long time and I finally did it the other day. If you like Indian sweets, then try anjeer burfi, mava burfi, dhoodh Peda, khoya peda, besan ke laddoo, kaju katli, mathura ke Pede, Karachi halwa.
Although making Mysore Pak takes some skill, but it’s pretty easy if you ask me….I will say that you need to be a little cautious while cooking the besan (chickpea flour) with the sugar, because if you leave it unattended even for a second, it will burn very easily. That is pretty much it, get that right and you are going to get a perfect Mysore Pak, I did refer to this before finalising how to go about it…
Let’s learn how,
Yield: 10-12 pieces (depends on how large/ small you slice them. I cut fairly large pieces)
Equipment: a heavy bottom pan, a wooden spatula, a tray, a knife, a seive, a mixing bowl, measuring cups/ spoons.
1 cup besan (chickpea flour)
1 cup sugar
1/2 cup ghee + extra to grease the tray
4-5 tbsp water
1/4 tsp cardamom powder
Add a tsp of ghee in the pan and roast the besan for 3-4 mins, just until the rawness goes away and the besan relevates a nutty aroma. Turn off the flame.
Seive the roasted besan into the mixing bowl. Add the ghee into it and mix it with the besan to make a smooth paste. Keep that aside.
Take water and sugar in the pan, set it on low flame and let the sugar melt completely. Keep stirring while the sugar melts.
Alongside, grease the tray well with ghee. Set it aside. By this time the sugar syrup will be boiling away. The syrup will be very thick.
Now add the besan and ghee paste into the melted sugar. Keep stirring continuously now onwards, keep the flame at the lowest setting. Also, add cardamom pwd & a couple of tsps of ghee into the boiling mixture.
When the mixture begins to froth on the sides and becomes thick, turn off the flame and quickly pour the mixture into the prepped tray. (No pic of that step, the mixture very hot and setting too fast)
Once the mixture begins setting (it will set within 10 mins), cut the Mysore Pak in desired shapes and serve. Keeps well without refrigeration in an airtight box for upto 2 weeks as it contains good amount of ghee.
Try these for the upcoming festive season!