A rich gram-flour sweet with a crumbly, melt-away texture from carefully cooked ghee and syrup.
About
A rich gram-flour sweet with a crumbly, melt-away texture from carefully cooked ghee and syrup. In Mysore Pak, texture matters as much as sweetness, so the recipe focuses on the small cues that tell you when it is ready.
Nutrition Facts
Ingredients
4 ItemsTags
Instructions
Follow along step-by-step.
Sift besan and mix it with a small amount of warm ghee until smooth.
Make a one-string sugar syrup in a heavy pan.
Stir in the besan mixture, then add hot ghee gradually while stirring continuously.
Cook until the mixture turns porous and begins leaving the sides, then pour into a greased tray and cut while warm.
Notes & Tips
Have the tray ready before you begin; the mixture sets quickly once it reaches the right stage. Nutrition values are approximate per serving.
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