Mysore pak ck recepie?

Preparation Instructions

In a deep pan, roast Bengal gram flour for about 2 minutes and set aside.

In a separate saucepan, make sugar syrup by mixing sugar and water together. Place over a medium-high flame and bring to a boil, stirring constantly. Keep stirring and simmer for about 20 minutes or until the desired consistency is reached.

Remove from heat and pour the syrup over the roasted Bengal gram, stirring continuously to avoid forming lumps.

Place pan back on stove, add melted butter and cook over a medium flame until the mixture leaves the sides of the pan and become soft and spongy. Remove from heat, sprinkle with cardamom powder and stir gently.

Transfer this mixture onto a flat plate and let cool. Cut into desired shape and serve at room temperature. Store in an airtight container.

Receipte for MYSORE PAK

Ingredients

Channa flour (Besan) : 1 cup
Sugar : 1 1/4 cup
Ghee : 3 cups +
Water : 1 1/2 cup

Servings: 12 pieces

Method

-Heat ghee and keep aside.
-Take Besan and mix it with 2tbsp of ghee so that it is of dropping consistency.
-Now put the sugar and the water in a pan and start heating it.
-Once it starts boiling then add the mixed Besan in it.
-Now put about one tblsp of heated ghee and keep stiring.
-Keep stiring(medium flame) and for every 2 mins add ghee.
-Continue this until the Besan leaves the sides of the pan.
-Once it does so, then pour it out into a greased tray.
-After about 2 mins cut it into pieces and allow it to cool.
-Once cool it can be eaten.

Note: It can be kept fresh for 10 days in an air-tight container.

The more of Ghee (Clarified Butter you use) the more the mysore pak will be soft and it will melt as you put in your mouth and go inside-

Source(s):
🙂

Ingredients:

1 cup bengal gram flour
1 cup sugar
2 1/2 cups ghee
1 cup water
1/2 tsp cardomom powder

Method:

Sieve the bengal gram flour (besan).
Roast it on a hot griddle/ tava for 2-3 minutes stirring constantly. Set aside.
Heat half the ghee (clarified butter) (1 1/4 cup) in a pan.
Put the sugar in another pan and add 1 cup of water to it. Cook till it becomes sticky syrup. It should not become stringy.
Add the roasted flour to the sugar syrup stirring constantly. Take off the flame for a second while you get the melted ghee ready.
Pour the ghee in a steady stream into the flour and sugar mixture while stirring. You need an extra hand here.
Add the rest of the ghee and stir in. Cook till the mixture turns light brown and becomes porous and spongy like bread.
Sprinkle the cardamom powder over the mixture and turn out immediately into a 9″ shallow cake pan or a thali.
The mixture sets within a minute.
With a sharp knife cut into 1 1/2 inch squares at immediately.

Thank you…………

Ingredients:

1 cup bengal gram flour
1 cup sugar
2 1/2 cups ghee
1 cup water
1/2 tsp cardomom powder

Method:

Sieve the bengal gram flour (besan).
Roast it on a hot griddle/ tava for 2-3 minutes stirring constantly. Set aside.
Heat half the ghee (clarified butter) (1 1/4 cup) in a pan.
Put the sugar in another pan and add 1 cup of water to it. Cook till it becomes sticky syrup. It should not become stringy.
Add the roasted flour to the sugar syrup stirring constantly. Take off the flame for a second while you get the melted ghee ready.
Pour the ghee in a steady stream into the flour and sugar mixture while stirring. You need an extra hand here.
Add the rest of the ghee and stir in. Cook till the mixture turns light brown and becomes porous and spongy like bread.
Sprinkle the cardamom powder over the mixture and turn out immediately into a 9″ shallow cake pan or a thali.
The mixture sets within a minute.
With a sharp knife cut into 1 1/2 inch squares at immediately.

Thank you………….