Kallu Mysore Pak, today I’m sharing an another variety of Mysore pak which is not soft but hard like stone. It is different from the Ghee Mysore Pak which melts the moment you put into your mouth. This is my favorite variety of Mysore pak. I was searching for this recipe since a long time. Recently, I came across this YouTube video, where the steps are clearly mentioned.
The quality of besan can change the overall outcome of Mysore pak or any snacks or desserts prepared with besan flour. Always get fresh besan from the store by checking the date of manufacture. You need to cook on low flame through out the process to get perfect result. I was patient for 30 mins, but due to over enthu switched to high flame and Mysore pak changed its color from light brown to dark brown. But thank god, there was no difference in the taste. So keep cooking on low flame patiently.
Instead of vanaspathi, try with ghee. I have used the combo of ghee and oil. Maintain the temperature of ghee+oil mixture as hot, because besan+sugar mixture can get cool if cold ghee+oil mixture is added and it will affect your outcome.
The besan+sugar mixture is cooked in sugar syrup and fried in ghee+oil mixture. So we need to maintain the temperature of ghee+oil mixture as hot. So when you are cooking besan+sugar mixture in one burner, keep heating ghee+oil mixture in another burner on low flame. This is the trick to get Mysore Pak correctly. More over, when besan+sugar mixture stops absorbing ghee+oil mixture you will get to see foamy mixture with holes. The entire process to prepare Mysore pak will take around 30-40 mins. With the below mentioned quantity, you can prepare 750 gms of Mysore Pak.
If you are looking for more recipes to try this Diwali, then don’t forget to check my collection of more than 85 varieties of sweets and snacks. Some of the other Barfi recipes which you can try are Dates Besan Barfi, Paneer Mawa Burfi, Cashew Barfi,Ghee Mysore Pak, Coconut Condensed Milk Barfi & Almond Barfi.
- 150 gms besan / gram flour / kadalai maavu
- 400 gms sugar
- 220 ml water
- 200 ml oil
- 100 ml ghee (or) vanaspathi
- Take a tray or plate and grease with oil / ghee. Keep it aside. Heat a kadai or pan with 1 tbsp ghee. Roast besan till raw smell goes. Keep the flame to low through out the cooking process. Remove besan from the heat and sieve it till you get fine flour. Keep it aside.
- Heat sugar and water in a pan on low flame. Prepare sugar syrup of one string consistency. It may take around 10-15 mins depending on the type of pan or kadai you use to prepare syrup. Meanwhile, heat oil and ghee combo in another pan on low flame.
- Once one string consistency is reached, add gram flour little by little. Stir it frequently to avoid lumps. Keep stirring on low flame. Do not attempt to change to high flame. Just keep cooking on low flame throughout the process.
- Once the mixture turns thick, add ¼th of ghee+oil mixture. It should be hot. Keep on stirring the mixture. Make sure the ghee+oil mixture should always remain hot while adding to flour mixture.
- When ghee is absorbed, add next batch of ghee+oil mixture to flour and sugar mixture.
- Repeat this process till at one stage when flour stops absorbing ghee. Flour will get fried in ghee mixture and starts forming foams (like soap bubbles) and you can see holes in the mixture. Remove mixture from the flame and transfer to the greased plate / tray. Level it and keep aside. Once the mixture comes to lukewarm stage, cut it into pieces.