Soft Mysore Pak Recipe


soft Mysore pak recipe


With the soft Mysore pak recipe, make the Mysore pak, which is a traditional and mouth-watering sweet dish, for a number of events. It ranges from celebrating an educational distinction of a member of your family to a birthday party. What gives the Mysore pak its softness? In the soft Mysore pak recipe, the ghee-oil combination is mainly responsible for the soft trait of this sweet food.

In addition to the softness of this food, another thing that would make you to know how to make soft Mysore pak is it needs only a few ingredients. In the soft Mysore pak recipe, besan, khoya, ghee, oil and sugar are the main items.

While the cardamom powder gives a distinct flavor to this sweet, the turmeric powder gives the color. More importantly, this powder gives a number of health benefits. "What are the Benefits of Turmeric?" gives more info about this wonder spice, in the blog.

As you find out how to make soft Mysore pak, you may have the question, "What item in the soft Mysore pak recipe gives the taste?" A key item that makes this sweet dish lip-smacking is khoya.

Here is another info you have to know about how to make soft Mysore pak: If you intend to make it for an event, you can make it a day before that special day.






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Servings: About 20 pieces.

Ingredients:

1. Besan / chana flour / kadale hittu / gram flour 1 cup
2. Ghee / clarified butter 1 cup
3. Oil 1 cup
4. Khoya / kova / mawa / khova 1/2 cup
5. Sugar 2 cups
6. Milk 3/4 cup
7. Turmeric 1/4 teaspoon
8. Elaichi / cardamom / elakki powder 1/2 teaspoon

How to make Soft Mysore Pak?


1. If you have kept the khoya in the fridge, remove the khoya and keep it in the kitchen, so its temperature will become same as that of the room.

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2. Set the flame to low.

In a thick bottomed kadai, heat sugar and milk.

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3. In a utensil, heat ghee and oil together.
4. When the ghee and oil mixture becomes hot, take 1 or 2 tablespoons of the mixture and add it to the besan.

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Mix thoroughly.

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See also TIP #1.
5. Test the sugar syrup for a 1-string consistency.

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If there is consistency as above, add the besan mixture to the kadai.

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Mix thoroughly.
6. Add a ladle of ghee-oil mixture slowly to the besan mixture, mixing it at the same time.

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Add another ladle of ghee-oil mixture to the besan mixture, after a few minutes.

Mix thoroughly.

Repeat this process till most of the ghee-oil mixture is added to the besan mixture.
7. Add khoya and turmeric and cardamom powder, when the mixture starts bubbling.

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Continue with the mixing process.

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8. When the mixture rises, add the remaining ghee-oil and keep mixing.

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9. When the ghee-oil mixture begins to come out at the edges, continue to mix for 1-2 more minutes.

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Switch off the stove.
10. Pour the mixture to a plate.

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Spread, press and flatten the mixture with a spatula.

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If there is extra ghee-oil mixture on the surface and sides of the besan mixture:

- Gently lift the plate,

- Pour the extra ghee back into the kadai or another utensil, ensuring the mixture does not fall down.

Keep aside for about 10 minutes to cool.
11. Cut into pieces, using a knife.

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12. Soft Mysore pak is ready.

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TIPS Soft Mysore Pak Recipe
1. The more you mix the besan mixture, the softer will be the Mysore pak.

IMPORTANT: Always mix in one direction only
2. Ensure the sugar syrup doesn't become thick. Otherwise, the Mysore pak might become hard.