Mysore pak is a traditional South Indian sweet. There are different variations to it. Authentic Andhra mysore pak is hard and grainy, it has a double color to it. Mysore pak in Chennai is soft and dripping with ghee (cannot beat Sri Krishna’s mysore pak). This particular mysore pak is very easy. Check for the sugar syrup consistency and work on low flame for better results. A finger desert that easy to store and eat. Has a good shelf life, so prepare ahead during festivals or parties.
1 cup Bengal Gram - Senagapindi
2 cups Sugar
1 cup Ghee (Pure ghee can be used or oil can also be added.)
½ cup Oil
½ cup Water
Take 1 tsp of ghee in a non stick pan and add the flour. Fry on low flame till nicely done and color changes along with aroma of fried flour. Remove from flame let cool and sieve the flour to remove any lumps. This will make the flour aerated.
Melt ghee in a vessel and leave it on low flame till it is used.
Take sugar in a non-stick pan and add water and bring to a boil. Keep stirring and check the consistency. In few minutes drop a bit of the sugar syrup in the bowl of cold. The syrup should instantly settle at the bottom and when moved with a finger should form a round lump inside the water. The consistency of the sugar solution is very important in mysore pak preparation.
Reduce the heat and then, slowly add the flour stirring continuously so that no lumps are formed. Mix well till the flour blends well in the syrup. Now, add hot ghee with a ladle, one scoop at a time stirring evenly and continuously. Ghee will be absorbed by the base, it becomes frothy and bubbles are formed. Keep stirring till ghee separates and immediately transfer on to a greased tray and pat it well to even out. Let settle down and cut into diamond or desired shape. Allow it to cool and separate the pieces.
Do not wait too long to cut, or it will be very difficult to cut into a perfect shape. Store in an air tight box. Warm a few seconds (8 to 10 seconds) before serving.