Mysorepak sweet

Mysorepak is my all time favourite sweet. I always enjoy preparing this. Hope this recipe will be useful for all Mysorepak lovers. I bet we surely get the similar taste of Krishna Sweets Mysorepak. Main secret in this recipe is generous adding of ghee and little more concentration in mixing ghee and gram flour syrup.

Mysorepak

Yield	6-8 pcs.
Preparation Time	-
Cooking Time	30 mins

Mysorepak

Ingredients:

Gram Flour	1/2 cup
sugar	1.5 Cup
Ghee	1.25 Cup
Water	1 Cup
Crystal Sugar(Optional for dressing)	1 tablesooon

Method:

Sieve the gram flour in a siever to get a smooth gram flour without any lumps.

Melt the ghee and keep it ready. We can also add 1 cup of ghee and 1/4 cup of oil instead of using full ghee.
Take 1 cup of water in a heavy bottomed pan and add sugar to it and keep it over gas stove

Stir continuously the sugar syrup till we get a single thread consistency. Keep the flame medium when we are about to get single thread

When we rub a drop of sugar syrup between our thumb and index finger, it should form a single thread as shown in the picture given below

Slowly and continously add sieved gram flour and with a whisk or spatula continuously stir the syrup so that the gram flour is mixed nicely with the sugar syrup. It is important that you stir continuously to make sure the lump is not formed. Continue adding the gram flour and mix nicely to avoid any lumps.

Once the gram flour is completely mixed with sugar, add 3 tablespoon of melted ghee as a first batch and stir with the whisk till the ghee is fully absorbed by the gram flour mixture. It is important that we stir slowly and continuously to make sure that the ghee mix nicely with the gram flour. The ghee will blend nicely with the flour and you no longer see ghee layer separately from the flour.

Add the next batch of ghee (3 table spoon). Follow the same process mentioned in the previous step. Continue adding ghee batch by batch till all the ghee is finished and the ghee is nicely mixed into the gram flour syrup

Continue stirring, we can find the mysorepak mixture gets thicken and starts leaving the edges of pan. The mixture becomes slightly pale and we get a nice aroma of ghee and cooked besan. We can see froth all over the mixture

The mysorepak mixture rolls like a ball and doesn't stick on the sides of the pan. This is the right consistency to remove from flame. Remove the mysore pak from flame

Add the mysorepak mixture to the greased box and spread the contents evenly and gently pat to smooth the mixture

Allow the mysorepak to cool off a little. When they are slightly warm, take a plate and place the box upside down so that mysore pak fall gently as a bar. Sprinkle the sugar on top of it for dressing.
Now cut the mysorepak mixture into square/diamond/rectangle shapes using knife