Allergens in Mysore Pak: milk.
Ingredients
Quantities for 12.
- 1 cup, sifted twice Besansifting is not optional. Lumps do not come out later
- 1.5 cups, melted and kept hot on a low flame Gheehot ghee is absorbed; cool ghee sits on top
- 2 cups Sugar
- 3/4 cup Water
- 1/4 tsp, powdered Cardamomoptional
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Grease a 20cm tray and keep it next to the stove. You will have about 30 seconds to pour.
- Melt the whole quantity of ghee in a separate pan and keep it hot throughout; you add it ladle by ladle.
- Sift the besan twice and warm it in a dry pan for 2 minutes so it absorbs ghee readily.
- Read the whole method first. Once the sugar syrup is at one-string, there is no pausing.
Method
- Dissolve the sugar in the water and boil until the syrup reaches one-string consistency, about 6 minutes.Test by pulling a cooled drop between thumb and finger. A single thread that holds is right.
- Lower the heat and add the sifted besan in a thin stream, whisking hard so no lumps form.
- Whisk until the mixture is smooth and glossy, about 1 minute.
- Start adding the hot ghee one ladle at a time, stirring constantly and waiting until each ladle is absorbed.Adding ghee faster than the batter can drink it gives a greasy, dense slab.
- Keep going for 12 to 15 minutes as the mixture froths, bubbles and rises in the pan.
- Watch for the moment it turns porous and foamy and the last ghee refuses to be absorbed and pools at the sides.That refusal is the signal. Miss it and the sweet sets hard and chewy.
- Pour it into the greased tray immediately without scraping the pan and level the top with the back of a ladle.
- Wait 4 minutes, then score it into diamonds while still hot.Score too late and it shatters; too early and the lines close up again.
- Cool completely for an hour before lifting the pieces out.
Storage
Keeps 2 weeks in an airtight tin at room temperature. Do not refrigerate. It goes hard and loses its porous crumb.
Nutrition Good estimate
One serving of Mysore Pak (82 g) is about 383 calories, or 470 calories per 100 g.
Low protein: 2 g a serving, 2% of the calories
| Per serving82 g | Per 100 g | |
|---|---|---|
| Calories | 383 kcal | 470 kcal |
| Protein | 1.8 g | 2 g |
| Carbohydrate | 37.8 g | 46 g |
| of which sugars | 34.1 g | 42 g |
| Fibre | 0.9 g | 1 g |
| Fat | 26.0 g | 32 g |
| of which saturated | 15.9 g | 20 g |
| of which unsaturated | 8.7 g | 10 g |
Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegetarian Indian recipes · Gluten-free Indian recipes · No onion no garlic recipes · Karnataka recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.