The Softest GHEE MYSORE PAK Recipe with TIPS | मुँह में घुलने वाला घी मिसरे पाक | Chef Sanjyot Keer

The Softest Ghee Mysore Pak 💛✨ with that perfect, melt-in-the-mouth texture that makes this Karnataka classic so special! I’ve shared all the tips, exact measurements, and a no-fail method to help you make the most incredible soft Mysore Pak at home. This is one of my all-time favourite sweets from Karnataka and South India, and it tastes just as good as the best Mysore Pak you’ll find there, soft, ghee-loaded Mysore Pak, you definitely need to try this recipe. The detailed written recipe is mentioned below in the description. Happy Cooking! ❤️ GIVEAWAY ALERT! 🎁✨ This Diwali, I want to make your celebrations a little more special! I'm gifting my Cüraa Indiepro to a few lucky winners, and I'd love for you to be a part of it. Here's how you can enter: 1. Like this video ❤️ 2. Subscribe to Your Food Lab on YouTube. 3. Comment below: "The first thing I'll cook for my family with the Cüraa Indiepro is __________." Last date to enter the Giveaway is 8th November, 2026. Wishing you all a very Happy Diwali. Good luck, everyone, and happy cooking! ❤️ Want to get your hands on the Cüraa Indiepro? You can shop it right here at the best price! Happy shopping and happy cooking! ❤️ Shop now: https://amzn.in/d/01OyTSoN Full written Recipe - Ghee Mysore Pak Prep Time: 5-10 minutes Cooking Time: 40–45 minutes Serving: 1.5 kgs Ingredients: Besan Batter BESAN | बेसन 300 GRAMS MILK POWDER | मिल्क पाउडर 50 GRAMS SUNFLOWER OIL | सनफ्लॉवर तेल 250 ML Ghee GHEE | घी 500 GRAMS Sugar Syrup SUGAR | शक्कर 500 GRAMS WATER | पानी 250 ML Finish BESAN BATTER | बेसन का घोल AS PREPARED WARM GHEE | गरम घी AS PREPARED CARDAMOM POWDER | इलायची पाउडर 1/4 TSP ORGANIC YELLOW FOOD COLOUR | ऑर्गेनिक येलो फ़ूड कलर 2–3 DROPS (OPTIONAL) Method: Take a bowl, place a sieve over it, and add the besan and milk powder. Sieve them together. Now take a whisk and add the oil gradually, whisking as you go, until you get a smooth batter. I have used sunflower oil here. Use a good quality oil, because the oil should not have any taste of its own. In just a few minutes it will mix easily and you will get a flowing batter. Set it aside to rest. By the time it rests, we can do the rest of the prep. Next, take a sauce pot and add the ghee. Melt it on medium flame and warm it lightly. Once it has melted and turned warm, switch off the flame and set it aside. Take a tray and line it with butter paper. These are ready, now we can start cooking. Take a kadhai and add the sugar and water. Switch on the flame and stir until the sugar dissolves. Cook the syrup until it reaches a one-string consistency. After 6–7 minutes, check again. You will see the syrup forms a string and then breaks. (Check 2–3 times as it cooks. Do not rush this step.) At this stage, lower the flame completely, add the besan batter, and mix carefully. The syrup is very hot, so be careful. Cook on low flame for 3–4 minutes. Now add the warm ghee, 80–100 ML at a time, and stir continuously while it cooks. In the beginning the ghee will look separate, but as you keep stirring it will be absorbed completely. Once you see it has been fully absorbed, add the next round of ghee and repeat the process. I added 80 ML three times. When only a little ghee is left, add the last 40–50 ML in one go and repeat the same process. It will take around 30 minutes to reach this stage. Add the last of the ghee and cook until it is absorbed. You will see the mixture has absorbed all the ghee, turned completely non-stick, and is no longer sticking to the kadhai at all. To check, take a small portion and let it cool. It should form a soft ball. Now it is perfectly cooked. Switch off the flame and add the cardamom powder and the food colour. Mix it well. Transfer it to the butter paper lined tray, give the tray a light tap, and flatten it evenly with a spatula. Let it cool and set. Once it has cooled, run a knife along the sides so it releases easily. Turn the tin upside down, take the mysore pak out, and peel off the butter paper. Cut it into pieces. Our rich, melt-in-the-mouth, ghee-laden Mysore Pak is ready. Follow Your Food Lab on:   / yourfoodlab     / yourfoodlab   Follow my personal handles here: (Chef Sanjyot Keer)   / sanjyotkeer     / sanjyotkeerofficial   https://x.com/sanjyotkeer The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Intro 0:00 Besan Mixture 1:29 Heating Ghee 3:04 Tray for Setting Mysore Pak 3:37 Cooking Sugar Syrup 5:30 Cooking Mysore Pak 6:49 Setting Mysore Pak 10:42 Giveaway 12:10 Cutting Process 15:17 Plating 16:28 Outro 17:10