mysore-pak - Indian Ghee

Recipe

Mysore Pak

*Images for representation purposes only.

Craving for something sweet? This time, we're sharing a simple and easy recipe, Mysore Pak, made with the goodness of Sharma’s Pure Desi Ghee and besan cooked with sugar. This classic dish has a wonderful melt-in-the-mouth texture that makes it perfect for festivals and special occasions.

Ingredients Of Mysore Pak

Sharma's Pure Desi Ghee - 4 Cups
Sugar - 4 Cups
Baking soda - 2 Pinch
Gram flour (besan)- 2 Cups
Water - 1 Cup

How to Make Mysore Pak

Step 1: Start with roasting the gram flour

Melt 1 cup of Sharma's pure desi ghee in a heavy bottom pan over medium heat. When the ghee is sufficiently hot, add the gram flour and roast it for a few minutes. You need to roast the gram flour in the ghee thoroughly to remove the raw smell of the gram flour.

Step 2: Make the sugar syrup

Heat the sugar and water in a separate pan until it reaches one-string consistency. When the sugar syrup is ready, add the roasted gram flour into it, and stir until it thickens. Gently heat the remaining Sharma’s pure desi ghee and stir it into the mixture. Stir continuously to ensure that no lumps are formed. Add the baking soda when the ghee starts to rise and separate from the sides.

Step 3: Spread the gram flour mixture on a plate

Spread the mixture evenly onto a greased plate and set aside to cool. Cut it into desired shapes before it hardens. Store in an airtight container and serve it anytime of the day.

Servings: 6

You can also try

Besan Ki Barfi

Kalakand

Milk Cake

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.