Ghee coconut mysore pak recipe | soft mysore pak | sweet mysore pak

I was getting a lot of requests for a soft and easy version of mysore pak recipe and thought of sharing this recipe during the diwali season as it would be helpful for all my readers. I personally like this recipe than the harder or authentic recipe of mysore pak, but this recipe is a lot easier and quicker to prepare. basically, the mixture of ghee and besan is directly added to sugar syrup which is later shaped to solids. Hope you enjoy making as well as eating this simple yet tasty sweet.

Ingredients

• 1 cup besan / gram flour
• 1 cup ghee / clarified butter
• 1 cup sugar
• ¼ cup water
• 1 tbpn Coconut pwdr

Instructions

• dry roast 1 cup besan on low flame for 8 minutes on low flame.
• roast until the besan turns aromatic.
• sieve the roasted besan to remove from any lumps present in besan.
• now add ½ cup ghee and mix well.
• whisk to make sure there are no lumps.
• further, in a large kadai take 1 cup sugar and add ¼ cup water.
• dissolve sugar keeping the flame on medium flame.
• Add elaichi pwdr & stir
• boil the sugar syrup until it reaches 1 string consistency.
• keeping the flame on low add prepared besan ghee mixture.
• stir well until the besan-ghee mixture is combined well in sugar syrup.
• now add 2 tbsp of ghee and mix well.
• mix until the ghee is completely absorbed.
• Add Coconut pwdr & mix
• further, add 2 tbsp of more ghee in batches and keep mixing.
• repeat adding ghee and mix until the mixture starts to separate from the pan (takes approx. 5-6 minutes.
• transfer the cooked besan mixture to a tray lined with butter paper.
• level up and allow to rest for 30 minutes.
• now carefully unmould the mysore pak without breaking.
• cut into desired size and shape once the mysore pak is set well.
• finally, enjoy ghee mysore pak for 2 weeks by refrigerating in an airtight container.