Soft Mysore Pak

I have had never a day in my life after coming here to Germany that I let go a day without eating a dessert or sweet. You could very well imagine how much am I fond of these sweets from the very drop down list showing the list of desserts in my space. It is much more than any other lists, if you glance my Recipe Index. Well I have no regrets till date for consuming so many desserts. I ensure that I stay fit. That way I am safe even if I have strong cravings. Just the other day I tried soft mysore pak, the way we get in Adyar Anand Bhavan or in Cochin bakeries. They are mouth melting but very high on calories due to the amount of ghee, oil and sugar in it. Heart patients cannot try this even. But others could definitely if you follow perfect exercise regime which may be just a long walk even. As I'm writing this post I'm enjoying the small bite of this sweet. Here I share the recipe of soft mysore pak.

Makes 12 2'' cubes.
Ingredients:

Gram flour-1 1/2 cups
Melted Ghee-3/4cup+ 1 tbsp.
Oil-3/4 cup
Sugar-2 cups
Water-1/2 cup

Recipe:

1. Add 1 tbsp. of melted warm ghee to the gram flour. Mix well till you see a crumbled mixture. Sieve and set aside. 
2. Grease a pan with ghee in which you need to set the mysore pak.
3. Then in another pan mix both oil and ghee. Heat it on a low flame and keep it hot as you need hot mixture of ghee and oil to be poured in between.
4. Add sugar to a pan and add water to it. Bring it to boil till it reaches single thread consistency. You can check for it by just placing a drop of the syrup in between your thumb and index finger and just drag the fingers apart. You must be able to see a single thread forming. This is very important.
5. To the single threaded syrup formed add sieved gram flour little by little with continuous mixing.
6. Mix well till there are no lumps and mixture is uniform on a medium heat.
7. Pour the mixture of hot ghee and oil using a ladle at regular interval of 2-3 minutes to the heating gram flour and sugar syrup mixture. Repeat the process till you are done with the entire ghee and oil mixture.
8. Now keep mixing and when you see that the mixture is getting frothy just remove it off the flame and pour into a greased pan.
9. Let it cool by itself for 10 minutes. After that using a knife make markings of  desired shapes.
10. Let it cool completely after which you can remove pieces and serve. You can store them in an airtight container. 

To get the idea, pictorial representation is below. Do have a check on that for better ideas.

 

 

Note:

1. Any mistake in the syrup consistency would spoil the soft mysore pak sweet.
2. Any delay in switching off the flame when the mixture gets frothy may end up leading to a hard rock texture to the sweet where as little early than mentioned may lead to halwa consistency but not the exact soft mysore pak as in the picture above.
3. Any change in the measurement too may affect the end product.
4. Take due care when you prepare this sweet. Either double the ingredients if you need to prepare more or halve the same for less number.

 

Enjoy the dish! n don't forget Eat and Eat little MORE.. :)

Sending this to Priya's page WTML owned by Gayathri, Cutchi Kitchen, Gujarati zaika, Pramitha love cooking,