I don’t know where from this name has come, but this is one of the mouth melting Indian sweet.
My mom is an expert in preparing this sweet. Though I didn’t conquer the art of making mysore paak, I managed to prepare it with good results in my first attempt itself. Mind you there is no compromise in adding ghee to this recipe.
Fresh Gram Flour – 1 cup
Sugar – 1 ½ cup (You can increase it up to 2 cups as per your taste)
Ghee / Neyyi – 2 cups
Water – 1 cup
Basin / Gram flour, Sugar, Ghee
Sieve the gram flour to avoid any lumps
Keep a plate ready by applying ghee
Heat a non stick pan or any sturdy pan, add sugar and water and allow melting by stirring continuously.
Sugar soaked in water
Bring the sugar mixture to boil until one string consistency.
Sugar at 1 string stage
When it is still boiling add the gram flour bit by bit until all the flour is finished and stir the sugar mixture continuously to avoid lumps and to allow the flour to get mixed well with sugar syrup
Basin flour added to the sugar syrup
When it is half done add 1 cup ghee by stirring continuously. Allow to cook the mixture for 1 or 2 minutes or until the ghee gets absorbed.
Reduce the flame and add another cup of ghee and stir continuously (A good exercise for our arms) until the raw basin flour smell goes and nice aroma starts coming and the colour changes to nice golden yellow.
The end stage of mysore paak
Though the end bit looks like thick batter, pour the Mysore paak mixture into a buttered plate and allow it to cool.
Mysore paak mixture poured into the plate
When it is just luke warm, cut the mysoor paak into desired shapes. Allow it to cool completely before you store them in an air tight container.
Mysore paak, ready to melt in your mouth........