soft ghee mysore pak recipe / mysore pa

An inevitable sweet loved my everyone especially during this festive season it is the right time to try this  soft ghee mysore pak recipe. Even though I have no great love for this sweet my family loves it very much so for this diwali I made this and every one was enjoying to its full with exact krishna sweet taste and texture. Usually two variations are there in this mysore the first type is porous and will have crumbly texture.Its a traditional way of making its also so addictive in taste when made perfectly. The other is the soft one which melts in your mouth that you see here in this post. The final stages of bubbling mysore pa is totally inevitable seconds to concentrate for a successful soft mysore pak sweet recipe. It seems in shops they add yellow color. So that it is more attractive,but here its our

own choice. I usually don’t like to add colour. Little less than one string consistency is all enough for this to make perfect mysore pa. Actually its called mysore pa for soft one we make and mysore pak for the other porous one. Hope this step by step pictured post will be a good guide to every one who wants to try this soft ghee mysore pak recipe.

soft ghee mysore pak recipe / mysore pa

INGREDIENTS:

Gram flour/Kadalai mavu(besan) – 1 cup
Water for immersing sugar
Sugar – 11/2 cup
Oil – 1 cup
Clarified butter/Ghee – 1 cup
(combine both ghee and oil and keep it ready)

METHOD:

1.Grease a plate with ghee in advance and keep aside
2.Add besan in a thick kadai till raw smell goes nice aroma comes.
3.
Sieve it and keep aside mix ghee and oil heat it till it melts and keep ready.

4.
Now add sugar and immerse it with water in a kadai and let it boil.

5.
Let it boil and when it reaches string consistency check
6.
It forms a string and breaks thats the consistency.
7.
After this add sieved flour and stir without lumps.
8.
After stirring nicely add ghee and oil mixture little by little.
9.Use all the ghee till the end lastly it forms a mass like with bubbles.
10.Now switch off the stove when you are able to make ball as shown.
11.Transfer the contents to a greased container level it.

12.
After fifteen minutes you can cut to desired shapes.
13. Remove the slices when it is completely cool.

Watch it here:

soft ghee mysore pak recipe / mysore pa

Print Recipe Pin Recipe

Total Time 40 minutes mins

Course Dessert, Snack, sweet

Cuisine Indian, SouthIndian

Servings 4

Ingredients

  

• Gram flour/Kadalai mavu(besan) - 1 cup

• Water for immersing sugar

• Sugar - 11/2 cup

• Oil - 1 cup

• Clarified butter/Ghee - 1 cup

Instructions

 

• Grease a plate with ghee in advance and keep aside

  2.Flour in a thick kadai till raw smell goes nice aroma comes.

  3.
Sieve it and keep aside mix ghee and oil het it till it melts and keep ready.

  
4.Now add sugar and immerse it with water in a kadai and let it boil.

  5.
Let it boil and when it reaches string consistency check

  6.
It forms a string and breaks thats the consistency.

  7.
After this add sieved flour and stir without lumps.

  
8.After stirring nicely add ghee and oil mixture little by little.

  9.
Use all the ghee till the end lastly it forms a mass like with bubbles.

  
10.Now switch off the stove when you are able to make ball as shown.

  
11.Transfer the contents to a greased container.

  12.
After fifteen minutes you can cut to desired shapes.
  

Notes

• Adjust the flame when doing this recipe don’t keep it high.
• Always grease a suitable plate in advance and keep ready.
• The consistency at the end is important it forms a mass with pores.
• Another indication is that  you will be able to make a ball it is the correct stage to switch off.
• Keep on stirring without taking off the hands.

Keyword dessert,sweet, diwali, eggless, famous, festive

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