Mysore Pak is one of the traditional sweets. It is yummy and delicious. When we feel aroma of the sweet mouth starts to water, because of the taste of mysore pak. This sweet was originated in Mysore Palace, but is now one of the very popular sweets. I am a huge fan of this buttery sweet.
This sweet is a mixture of ghee, besan (chikpea flour) and sugar. These are three main ingredients to this recipe. You can add elaichi powder for extra taste. To every person Mysore Pak is special. Most of the people are making mysore pak in different ways. The top and bottom of pieces slightly yellowish and the middle part of the piece is light red colour.
While using the besan flour of mysore pak recipe you should roast the flour in low flame until the aroma comes to your nose. At that time, the colour changes to light red colour. Roasting of besan enhances the sweet. If you are not roasted the besan you feel like it is an incomplete sweet recipe. Ghee also gives good flavour to the sweet.
Sugar can vary to your sweet level. Sugar syrup is one of the major parts in the recipe. If you add more boiled sugar syrup it will become crystals. So consistency of sugar syrup plays a very important role. Once you finish the recipe of mysore pak it starts to bubble like texture or leaves from the pan, immediately transfer to a plate. Otherwise your efforts become lost as the sweet turns to completely powdery texture. That’s why mysore pak recipe is simple and preparing and execution is a little tricky and complicated.
After you transfer to a plate leave only five to ten minutes, cut into your wish shapes. Later you can give the shape because it becomes a little hard to cut. If you are following this recipe, then You can store the mysore pak up to one week in room temperature.
Enjoy any time this sweet and refresh your mood. I hope you liked this sweet recipe. Thank you guys for reaching me and reading my recipe. Stay connected to next recipes.
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