Homemade Mysore Pak | Home-Milled Besan, Ghee & Sugar

Mysore Pak is one of those traditional Indian sweets where the technique makes all the difference. 💛 For this recipe, we're going a step further and using home-milled besan, along with organic sugar, ghee and cold-pressed peanut oil. The process begins with roasting the besan, and preparing single-string sugar syrup. We then mix in the besan to make a flowing batter and gradually incorporate the hot ghee and oil mixture, spoon by spoon, as the batter absorbs it. One important detail is the proportion of ingredients: ghee is equal to the quantity of besan, while oil is half the quantity of ghee. Measure the ghee only after melting it to get the correct quantity. The final stage is just as important. Once the mixture reaches the right consistency, we transfer it into a greased container and allow it to cool slowly overnight. This gives our Mysore Pak its characteristic texture and lovely two-tone appearance, with golden yellow edges and a light brown centre. A traditional festive sweet, made patiently in our own kitchen, starting with flour milled at home. Ingredients 1 cup organic sugar ½ cup water, plus a little extra ¾ cup home-milled besan (gram flour) ¾ cup ghee (measured after melting) ⅜ cup cold-pressed peanut oil (or a neutral oil) Ingredient ratio: Besan : melted ghee : oil = 1 : 1 : ½. Preparation 1. Roast the besan: Add the home-milled besan to a saucepan and roast it over a low flame, stirring continuously. Roast until it releases a pleasant, earthy aroma, indicating that it is properly roasted. Remove from the heat and set aside to cool. 2. Prepare the ghee and oil: Combine the melted ghee and cold-pressed peanut oil in a separate pan. Heat the mixture until steaming hot and keep it hot and steamy. 3. Prepare the sugar syrup: Add sugar and water to a wok and heat until the sugar dissolves. If the sugar has a brownish tint, add a couple of teaspoons of milk to help bring impurities to the surface, then remove them. Skip this step when using clean white sugar. 4. Check the syrup: Cook until it reaches single-string consistency. 5. Make the besan batter: Add the roasted, cooled besan to the sugar syrup over medium heat and stir until it reaches a flowing, dosa-batter-like consistency. 6. Incorporate the ghee and oil: Once bubbles begin to appear, add the hot ghee-oil mixture spoon by spoon, stirring continuously. Add more as the batter absorbs it. 7. Watch for the final stage: Continue until the batter stops absorbing the fat and some begins to appear around the sides. 8. Transfer to the mould: Add a couple more spoons of the hot ghee-oil mixture, allow the bubbles to form, and immediately transfer the mixture into a greased container. 9. Cool slowly: Leave it for about 10 minutes, until bubbles settle, then apply cut equally and cover with a cloth to absorb residual steam. Close the container with the cloth in place and wrap it in additional cloths to allow it to cool slowly overnight. 10. Cut and enjoy: Once completely cooled, cut into pieces and enjoy homemade Mysore Pak. At Homecook @ Homestead, we enjoy keeping traditional recipes alive by making more from scratch, understanding our ingredients, and taking the time to get the process right. In this video 00:00 Introduction 00:10 Roasting Home-Milled Besan 00:45 Preparing Ghee & Oil Mix 01:34 Preparing Sugar Syrup 02:57 Making the Besan Batter 03:32 Adding Ghee & Oil 04:16 Recognising the Final Stage 04:35 Setting the Mysore Pak 04:51 Slow Cooling 05:06 Cutting & Serving Real food. Made from scratch. Living closer to nature. #MysorePak #HomemadeMysorePak #HomeMilled #IndianSweets #TraditionalIndianSweets #MadeFromScratch #HardMysorePak #BesanMysorePak