Soft Mysore Pak - Krishna Sweets Style

Mysore Pak is a lip smacking South Indian sweet that is made with Gram flour(besan), ghee and sugar. It is very famous during weddings and festivals like Diwali. The traditional sweet is quite hard but it was the popular sweet store "Sri Krishna Sweets" that gave this dessert a soft twist! Yes the Krishna sweets version Mysore Pak is loved by all for its divine softness. I never imagined we could make it at home too! This is the first time I am trying a traditional sweet like Mysore Pak and it was a success! I found this recipe in sharmispassion.com and was happy to try out this festive season! I must accept that I have not reached the softness of Krishna sweets but still the taste matched and the sweet just melted into the mouth. Try this out for Diwali and make your guests hard to believe that it was made by you and not store bought (No offense to Sri Krishna sweets but there is no harm in trying out a small quantity at home too :) )

INGREDIENTS:

• Gram flour | Besan | Kadalai Maavu - 1 measure *
• Ghee - 1 measure *
• Sugar - 1 measure *
• Water - 1/4 measure

*Note - The ratio of besan : ghee : sugar is 1:1:1 . I tried with a very small cup (about a 1/4 cup) and got 5 pieces, when cut in rectangular shape. You can first try out with a small quantity like how I have done and then once you are confident, go ahead for a larger quantity.

METHOD:

1. Grease a plate with ghee and keep aside. Choose the size of the plate according to the thickness of the Mysore Pak that you wish to have
2. In a wide pan, preferably non-stick, melt the ghee, collect it in a bowl and keep aside 
   
3. In the same pan, roast the flour for a few minutes till the raw smell goes. Sift the flour so that there are no lumps 
   
4. Add 3/4th of the melted ghee to the roasted flour and mix well so that it forms a pouring batter as shown. Keep aside 
   
   
   
   
5. In a pan, add sugar and water. Keep stirring, once the sugar dissolves and the syrup starts to boil, reduce the flame to low and continue to stir until the syrup reaches one string consistency (ie. if you take a drop of the syrup in between your thumb and index finger, it should form one string as shown. My dear mom helped me show the string consistency so that I could take a pic!). ** 
   
   
   
   
6. Once the one string consistency of sugar is reached, immediately add the flour and ghee mixture. Keep stirring continuously 
   
7. Add the remaining ghee a teaspoon at a time. You might not require the whole of remaining ghee too. Keep stirring till the mixture comes together without sticking to the pan, as shown 
   
8. Remove from heat and pour it into the greased plate. Dip a spoon in ghee and level the mixture with the back of the spoon 
   
9. Allow it to cool for a few minutes and while it is warm, dip a knife in ghee and cut the Mysore pak in the shape you desire
   
10. De-mold and store in air-tight container after it is completely cooled. I will stay good at room temperature for 2-3 days

Do try it out and let me know how sweet was your Diwali :)

** Note: Make sure not to miss the one-string stage of sugar crystallization, as it is very important to get the desired consistency of Mysore Pak. The time usually depends on the quantity of sugar. Lesser the quantity, sooner the time. For me it took just 2-3 minutes as I did for a very less quantity