Ghee Mysore Pak | A Diwali Recipe

4:55 PM

Ghee mysore pak is an easy and delicious sweet that could be made in no time. As the name suggests it is made with ghee, lots of ghee to be very specific, which gives this sweet a soft and creamy texture which literally melts-in your mouth.

When i was little, during diwlai days we used to get the mysore paks which are hard ones with a crunchy texture and i have always disliked them. There was a certain period when krishna sweets become  talk of the town and everyone raved about their sweets and savories, especially the mysore pak. When i tasted their mysore pak for the first time, the soft texture with ghee oozing out made me fell in love with it instantly.

Recently i came to know that making a mysore pak closer to the one we get in krishna sweets was very easy and the secret ingredient was the ghee. I have made this several times now, and it always turns out perfect everytime.

Try this easy and delicious sweet for diwali and surprise your loved ones!

By Sathya Sankar 
Yeilds 15-18 pieces

  • 1 cup besan / chickpea flour
  • 1 cup sugar
  • 1 & 1/2 cup ghee, melted
  • 1/4 cup water
  • Grease a square baking pan or a desired pan that you will be using to set the mysore pak and set aside.
  • In a heavy bottomed pan, roast the besan / chickpea flour until the raw smell disappears.
  • Transfer the besan to a bowl and add 1 cup of ghee, Using a whisk stir to combine without any lumps.
  • In another pot, add sugar and 1/4 cup water and bring to a boil, check for the sugar syrup to reach one string consistency.
  • Now slowly add the began-ghee mixture into the sugar syrup and stir gently to combine.
  • Keep stirring until the mixture well incorporated and the you see tiny bubbles inn the sides of the pan.
  • At this stage gradually add the remaining 1/2 cup ghee and keep stirring until all the ghee is absorbed.
  • At this stage you will see the mixture leaving the sides of the pan, switch off the flame and transfer the mixture to the greased pan.
  • Smooth the top with a spoon and let it set.
  • When its still warm and not completely set, using the knife to cut tinto desired shape. Let it cool completely.
  • Store in an airtight container and enjoy!

All photos and content are copyright protected. Please do not use my photos without prior permission. If you wish to republish this recipe, please rewrite the recipe in your own words and link back to Appetite Treats.

Hello there!
Thanks for visiting Appetite Treats! If you liked this or any of the other recipes here, feel free to leave a comment below.

You Might Also Like



Like us on Facebook