Mysore Pak Recipe
Indulge in the rich flavours of South India with the iconic Mysore Pak. This melt-in-your-mouth sweet boasts a rich tradition, coming from the royal kitchens of Mysore. Made with ghee, gram flour, and creamy Nestlé MILKMAID, it has become a beloved part of festivals and celebrations, captivating hearts (and taste buds) for generations!
About Our Recipe
Gone are the days of laborious cooking process for making decadent Mysore Pak! Nestlé MILKMAID simplifies the process, allowing you to achieve the perfect taste and soft yet fudgy texture effortlessly. Recreate the authentic Mysore Pak experience without the hassle, leaving you more time to savour the delicious results.
As you take the first bite, rich, buttery ghee, nutty gram flour, and the luxurious creaminess of Nestlé MILKMAID meld together, melting on your tongue with each delightful mouthful. It's a symphony of flavours that transports you to the vibrant streets of South India, where every occasion is a celebration of joy and indulgence.
Our Mysore Pak recipe is more than just a dessert; it's a tribute to the cultural heritage and culinary mastery of South India. So, embrace the richness of tradition with a touch of modern ease, and let Nestlé MILKMAID elevate your Mysore Pak experience to a new level of decadence and delight.
Just like our easy Mysore Pak recipe, we've got more Indian sweet recipes with Nestlé MILKMAID like Besan Laddu and Moong Dal Halwa - all delicious treats!
Show more > Show Less >Ingredients
- 1 tinNestlé MILKMAID
- 1 cup Ghee (for roasting)
- 4 tbsp Ghee (for cooking)
- 2 cups Besan
- 1 cup Hot Water
How to make Mysore Pak
- Step 1: Add 1 cup ghee & besan in a pan. Roast on low flame until the mixture becomes aromatic.
- Step 2: Then add the rest of the ghee and keep cooking.
- Step 3: Add Nestlé MILKMAID & hot water simultaneously and keep mixing vigorously till there are no lumps and a smooth mixture is formed.
- Step 4: Grease a 6-inch tray and transfer the batter to it.
- Step 5: Refrigerate for 1 hour. Then cut into bars & enjoy!
Tips to Mysore Pak
- Before using besan, sift it to remove any lumps. This ensures a smooth texture for your ghee Mysore Pak.
- Ensure the ghee reaches the right temperature before adding the Besan. It should be hot but not smoking. This helps achieve the desired texture and prevents the Mysore Pak from becoming too greasy or crumbly.
- Stir the besan and ghee mixture continuously over medium heat to avoid lumps and ensure even cooking.
- Allow the ghee Mysore Pak to cool completely before cutting it into pieces. This will help it set properly and retain its shape.
FAQs on Mysore Pak
1. Can I replace gram flour (besan) with any other flour in the Mysore Pak recipe?
Substituting gram flour with other types of flour may alter the taste of the Mysore Pak. Therefore, it's best to stick to gram flour for an authentic Mysore Pak experience.
2. What if my Mysore Pak turns out too hard or crumbly?
If your Mysore Pak turns out hard or crumbly, it could be due to overcooking or insufficient ghee. Ensure you cook the besan mixture to the right consistency and use the recommended amount of ghee in the above Mysore Pak recipe. Adjusting these factors can help achieve a softer texture.
3. Why is Mysore Pak sticky?
Mysore Pak is sticky because the mixture isn’t cooked enough. To fix it, cook the mixture for a longer time on low heat, or at a slightly higher temperature, until it reaches a dough-like consistency.
4. Can I reduce the amount of ghee in the Mysore Pak recipe?
In the Mysore Pak recipe, MILKMAID and ghee are two key ingredients that contribute to its rich taste and texture. However, if you want to reduce the amount of ghee for some reason, you can try using a slightly lesser quantity. Keep in mind that it may affect the final texture and flavour of the Mysore Pak.
5. How long does Mysore Pak stay fresh?
Mysore Pak can stay fresh for up to a week when stored in an airtight container at room temperature. For the best texture and flavour, it's ideal to consume it within the initial few days.
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