How to Make Mysore Pak (Sweet Indian Fudge)
Mysore pak is an Indian sweet from Karnataka that is cooked in ghee. It is basically a sweet Indian fudge. It is traditionally served at weddings and other southern Indian festivals.
- 1 cup besan, gram flour
- 1 cup ghee, clarified butter
- 2 cups caster sugar
- 1 cup water
- Grease a tray, and keep aside. In a pan, add 2 cups of sugar and 1 cup water to make the sugar syrup.
- When sugar is dissolved, let it boil until you get one-thread consistency. (See notes below on how to form a one-thread consistency.)
- While your sugar syrup is getting ready, take a non-stick pan and heat the cup of ghee.
- Once the ghee is warm, add 1 cup besan. Fry the mixture in the pan. It should be watery, and there should be no lumps.
- When the besan starts to boil like milk and raise, add the sugar syrup and cook until it thickens up.
- Pour the mixture on to the greased tray, and let it cool for 5 minutes.
- After 5 minutes, cut the mysore pak into the desired shape, and let it cool completely. Serve once cooled.
How to Get the One-Thread Consistency
- Dip a wooden spoon into the syrup and lift it out, allowing it to cool for a few seconds. (Note: It is extremely important to let the syrup cool before touching it, as otherwise, you risk severe burns.)
- Touch your index finger to the syrup, and then to your thumb.
- Pull your thumb and index finger apart
- When you pull the syrup between your thumb and index finger, one thread should be formed.
- If it doesn't, keep cooking until it forms one thread.
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