Mysore pak is a occasional or festive sweet snack prepared with besan flour, ghee and sugar. They can be soft or crispy. Here comes the recipe for crispy version. You may feel it is hard to prepare, but when you prepared once it will feel easier. Everyone will love it surely especially our children.
- Besan flour :1 cup
- Sugar: 1 cup
- Ghee: 1 cup
- Oil: 1/2 cup
- Water: 1/4 cup
- Grease a tray and keep aside.
- Take besan flour in a bowl and mix 1 tbs full of oil with it.
- Mix well and sieve to remove any lump formation.
- Mix oil and ghee in a pan, boil it in low flame.
- In another comparatively large non-stick kadai or pan, add sugar and water and boil to prepare sugar syrup.
- Boil sugar syrup till it reaches one thread consistency . You can check the consistency by taking little syrup between 2 fingers and just open it, if you are getting a thread, then its ready.(take care syrup will be too hot.
- when it reaches consistency and bubbles more, add besan flour little by little by stirring to avoid lump formation.
- Mix well without having any lump and stir continuously.
- When it starts bubbling, add little by little the hot oil-ghee mixture by continuous stirring.
- Oil-ghee mixture should keep boiling .
- When you add a laddle of oil-ghee and stir, it will get absorbed, then add next laddle, repeat the step till it uses completely.
- It should stir uniformly till it bubbles and a slight color change occurs.
- When you see a slight color change, immediately turn off the flame and pour into greased tray
- Allow it to cool for 10 minutes and mark the borders for mysore pak pieces of your choice shapes allow it to cool
- Separate the mysore pak pieces.
- It will be lighter color in sides while darker in middle.
- When it cools completely, store in air-tight container.
