Mysore Pak Recipe by Meenakshy Ramachandran
Mysore Pak Cooking Instructions 60 mins 1 In a pan, roast the besan flour till it turns slightly brown. Make sure that you turn off the flame when it just turns into a light brown hue. This is done to remove the raw taste of besan. 2 Melt sugar into a syrup in half cup water. When the sugar syrup appears like rod shaped crystals, add the besan flour and a little ghee. 3 Keep on stirring the above mixture till it thickens by adding more and more ghee till the entire ghee we have taken is consumed. The ghee should not be added in excess. 4 When the mixture thickens, move it to a plate which is greased with ghee and flatten it into the entirety of the plate. 5 When the mixture is still hot, mark criss cross lines on it so that you can cut it into square blocks when it cools down. 6 Do not disturb the arrangement for an hour. After an hour, separate the blocks of sweet along the lines marked already. Store it in an air tight container. 1 In a pan, roast the besan flour till it turns slightly brown. Make sure that you turn off the flame when it just turns into a light brown hue. This is done to remove the raw taste of besan. 1 In a pan, roast the besan flour till it turns slightly brown. Make sure that you turn off the flame when it just turns into a light brown hue. This is done to remove the raw taste of besan. 2 Melt sugar into a syrup in half cup water. When the sugar syrup appears like rod shaped crystals, add the besan flour and a little ghee. 2 Melt sugar into a syrup in half cup water. When the sugar syrup appears like rod shaped crystals, add the besan flour and a little ghee. 3 Keep on stirring the above mixture till it thickens by adding more and more ghee till the entire ghee we have taken is consumed. The ghee should not be added in excess. 3 Keep on stirring the above mixture till it thickens by adding more and more ghee till the entire ghee we have taken is consumed. The ghee should not be added in excess. 4 When the mixture thickens, move it to a plate which is greased with ghee and flatten it into the entirety of the plate. 4 When the mixture thickens, move it to a plate which is greased with ghee and flatten it into the entirety of the plate. 5 When the mixture is still hot, mark criss cross lines on it so that you can cut it into square blocks when it cools down. 5 When the mixture is still hot, mark criss cross lines on it so that you can cut it into square blocks when it cools down. 6 Do not disturb the arrangement for an hour. After an hour, separate the blocks of sweet along the lines marked already. Store it in an air tight container. 6 Do not disturb the arrangement for an hour. After an hour, separate the blocks of sweet along the lines marked already. Store it in an air tight container. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Bananas Foster Bread Pudding Vickys Bisquick Mix with Gluten Free Version, Dairy, Egg & Soy-Free Seafood and Chicken Paella Lemon Cake w/ lemon cream cheese frosting Salmon In Velvety Congee Bananas Foster Bread Pudding Vickys Bisquick Mix with Gluten Free Version, Dairy, Egg & Soy-Free Seafood and Chicken Paella Lemon Cake w/ lemon cream cheese frosting Salmon In Velvety Congee Baked Cabbage Rolls in White Sauce Soda Bread potatos and eggs Jade's Homemade Baileys Seafood and Chicken Paella Chekki Peas soup Salmon In Velvety Congee Vickys Bisquick Mix with Gluten Free Version, Dairy, Egg & Soy-Free Noodles in Coriander and Cashew pesto Baked Cabbage Rolls in White Sauce Soda Bread potatos and eggs Jade's Homemade Baileys Seafood and Chicken Paella Chekki Peas soup Salmon In Velvety Congee Vickys Bisquick Mix with Gluten Free Version, Dairy, Egg & Soy-Free Noodles in Coriander and Cashew pesto