Recipe

Mysore Pak



Ingredients Of Mysore Pak

  • 1 Cup Sugar
  • 1 Cup Water
  • 1 Cup Chick-pea flour
  • 2 Cups Sharma’s Kitchen Ghee

How to Make Milk Cake

  1. Sift the besan and keep ready.
  2. Dissolve sugar in the water over low heat and once it dissolves, increase the heat, bring to a boil and cook till it reaches a one-thread consistency.
  3. Add 1 Tbsp of besan and stir to mix well. Continue till all the besan is added, a tablespoon at a time.
  4. Add the Sharma’s Kitchen Ghee, one tablespoon a time till all of it is used.
  5. The color and texture will change by now. It will get more brown and crumbly.
  6. Set in a thali, patting to level.
  7. Do not remove Sharma’s Kitchen Ghee that may float on top, pat it back.
  8. Cool, cut and serve.

QUALITIES OF PURE GHEE

If it's pure, you can be sure

  • Shelf-stable Due to its low moisture content and lack of dairy, ghee won’t turn rancid at room temperature like butter and retains its original flavor and freshness for up to a year without refrigeration.
  • High Smoke Point Ghee’s smoke point – the temperature at which the oil begins to smoke and generate toxic fumes and harmful free radicals – is nearly 500°F, which is higher than most cooking oils and much higher than ordinary butter’s smoke point of 350°F.
  • Stimulates the digestive system Ghee stimulates the secretion of stomach acids to aid in digestion, while other fats and oils, can slow down the body’s digestive process and sit heavy in the stomach.
  • Suitable for the dairy intolerant Ghee is produced when butter is clarified, meaning all but trace amounts of lactose and casein are removed. Though tiny amounts of lactose or casein can remain, they exist at a level low enough not to cause concern for a Paleo dieter or those with Lactose or casein intolerance.

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