Homemade Mysore Pak Recipe | Traditional Recipe Made With Ghee

Step 1: To begin making Homemade Mysore Pak Recipe, prep all the ingredients and keep them handy

Step 2: Every step comes one after another and hence you need to keep them all ready and handy

Step 3: Also grease a small rectangular or a square pan which can give you a decent height to be shaped into a Mysore Pak

Step 4: Approximately 10 x 6 inches (outer edge) is the size of the pan (inner edge is  9 x 4 inches)In a heavy bottomed preheated over medium heat, roast the besan/ gram flour for about 2 to 3 minutes until you get a roasted aroma from the gram flour

Step 5: This will help the raw smell go away from the besan

Step 6: Ensure you take care not to allow it to brown or burn

Step 7: Once roasted remove it into a bowl and keep aside

Step 8: In a heavy bottomed non stick pan; add the sugar and water and bring the water to a boil ensuring the sugar dissolves completely in the water

Step 9: Keep stirring so that the sugar dissolves well

Step 10: Continue to allow the sugar water to boil - after about 4 minutes you will notice that the sugar water is getting bubbly and sticky as well

Step 11: It will form a foamy texture

Step 12: At this stage the consistency of the sugar water will be of a sticky and one string consistency

Step 13: At this stage, turn the heat to low and add the gram flour into the sugar syrup and keep stirring it continuously so it combines well without any lumps and gets a smooth consistency

Step 14: The heat needs to be on low from now on till the end of the making of Mysore Pak

Step 15: Once the gram flour is combined well, add ghee little at a time and repeat the addition of ghee after 3-4 minutes of stirring

Step 16: The 1-1/2 cups of ghee needs to be added in small batches with a space of 3 minutes between each turn

Step 17: As you keep adding ghee and waiting for the next batch of ghee to be added, ensure that you keep stirring the Mysore Pak

Step 18: Once the entire mass comes together and looks smooth, add the last portion of ghee and continue to stir till the whole masses rises up like froth and you will notice that the Mysore pak gets a very porous texture where you see the eye holes while stirring

Step 19: Once it comes to this consistency, remove from the heat and pour the mysore pak mixture into the greased tray

Step 20: Bang the tray lightly to allow the mass to spread all over and looks evenly spread

Step 21: Dip a flat spatula with ghee and spread over the Mysore Pak to level it down and make it smooth from the top

Step 22: Continue this light press and spread until the top of the Mysore Pak looks smooth

Step 23: At this stage, using a knife, cut the Mysore Pak into rectangle or diamond shapes and allow the Mysore Pak to cool down completely

Step 24: Once completely cooled, gently lift the Mysore Pak pieces out of the pan and serve

Step 25: Store the Mysore Pak in airtight container for 1 week or in the refrigerator for 2 weeks

Step 26: Serve Homemade Mysore Pak Recipe as a dessert after Onion Tomato Podi Masala Dosa Recipe and Chutney for breakfast or after lunch