Imagine after helping Amma so many years in our Deepavali sweets and savories, this simple point somehow missed me. I was so surprised by the innovation our mothers come up with. The sugar syrup that was left out after preparing Kaja, was used to make this Mysore Pak. So you really don't have to worry about the Mysore pak being soft. Harder it is, it's better.
I know the weather right now is not really suitable for sweets, pakodas might be very inviting. It's been pouring non stop for the past week or so. It's been worse today and I came back home early. Riding through the rain, not bothered about getting drenched, enjoying every single moment, makes it so wonderful. Of course one shouldn't think about how unprepared the city is for rains. I wish govt takes some efforts to make things better.
Anyway with the rain lashing at the background, kids studying for their mid terms that's going to start next week, I will leave you with the recipe using leftover Sugar syrup to make Hard Mysore Pak. If you are in mood to savour something that lasts for a while, then this is something that you would choose rather than those melt in the mouth types of Mysore Paks.
This was part of our Deepavali Sweets this year.
Not only has Amma reduced the usage of ghee, she has replaced it with some cooking oil.
For making Mysore Pak, with step by step pictures you can check out the soft version.
Mysore Pak (Hard)
Besan / Bengal Gram flour - 1 cup
Sugar - 2 cups
Ghee - 1 cup
Oil - 1/2 cup
Method to prepare:
In a kadai heat ghee and oil together till it is warm. Simmer for couple of minutes.
In another non stick pan, roast the besan on low flame.
Melt the sugar by adding just enough water to cover and remove the impurities.
Continue boiling it for couple of more minutes. Soon you will have a one thread consistency.
Add the besan to the sugar syrup and mix everything together. Then slowly add the ghee oil mix little by little.
Grease a plate or a square tin ready with ghee.
When you are done with all the ghee, continue stirring briskly for another couple of minutes when you see the batter leaving the sides, it means the paak is done.
Immediately pour it on the greased plate. Wait for 10 minutes, before making marks on the top.
Allow it to cool completely before breaking it.
divya says
Yumm and superb recipe Dear. Wonderfully done.Luv it.
Happy Cook / Finla says
I just wrote a comment but then something went wrong i guess, as i was saying hard mysore pak is my favourite if they put a plate of soft and hard at the same time i will go for the hard one.
Is it the oil which makes it hard, i am going to make this once so bookmarking them?
Srivalli says
Finla, The mysore pak gets harder because of using less ghee. Oil was just added to reduce the ghee part from the original measurement...this made sure that it was not that stone hard but still hard enough to feel it but not choke when you eat it. 🙂
sudha devi says
How to recorrect the mysorepak already made to become little harder? Mine is became like halwa. Tastes good but can't make into pieces. Please help me.
Archana says
I had made this in the past. The fist time they were horrible but the next time at my MILs insistence i made this beautifully. The one i make the ghee oozes out and we used that to make shankar pali. Good god I did that well I was not eductaed abt reusing oils again. Must try ur method. Thanks.
Nitha says
hmm.. slurp... would love to make this.. But lazy me..
ente pachakasala says
delicious n yummy mysore pak
Happy Cook / Finla says
Thankyou for infor valli, will try this once.
Srivalli says
Anon If your mix is like a halwa, you can try putting it back on heat and stirring it for couple of times. The sugar in it will start crystallizing and your mix might get a solid texture. However this is only trail you can attempt and see. It should mostly become brittle. After spread it, you can try freezing it for a while