Mysorepa
Mysorepa (Mysore Pak) is a classic South Indian sweet made with gram flour (besan), ghee, and sugar. This iconic delicacy originated in the royal kitchens of Mysore at the historic Mysore Palace. Today, Mysorepa is one of the most loved festive sweets, especially during Diwali and special celebrations.From the traditional hard and porous version to the famous soft melt-in-mouth style popularized by Sri Krishna Sweets, Mysorepa has beautifully evolved over time.
Equipment
- 1 Pan
Ingredients
- 1 Cup Besan flour
- 1.5 Cups Sugar
- 1.5 to 2 Cups Ghee
Instructions
- Grease a tray generously with ghee. Keep it ready before starting, as the Mysorepa mixture must be poured immediately once it reaches the right stage.Heat a pan and add gram flour (besan). Add 2 teaspoons of ghee.Roast on low to medium flame until a nice aroma comes and the raw smell disappears.Do not brown it too much. Switch off the flame and keep aside. Proper roasting enhances flavour and prevents a raw taste in Mysorepa.In another pan, add sugar and a little water (just enough to dissolve the sugar).Heat gently until sugar dissolves.Optional (for clear syrup):If there are impurities, add 1 tablespoon of milk. The impurities will float on top — remove them using a spoon.Continue boiling on medium flame.Stir occasionally.Cook until one-string consistency is achieved. Do not go beyond it. One-string consistency: When you take a drop between your fingers and stretch, it forms a single string.This stage is very important. If gone beyond, it result in getting hard and porous Mysorepa.When the sugar syrup reaches one-string consistency, add the roasted besan slowly.Mix well to avoid lumps. Add 1 cup of ghee and stir continuously until absorbed.Now continue adding ghee in stages:Add ¼ cup ghee, mix well.The mixture will start thickening and bubbling.Once absorbed, add the remaining ¼ cup ghee.You will notice:The mixture becomes frothy. Ghee starts separating slightly.The mixture begins to leave the sides of the pan.Immediately pour the hot mixture into the greased tray.Do not spread too much — it will settle on its own.Allow it to cool down slightly.Cut into pieces while still warm.Let it cool completely before removing pieces.Keep stirring continuously on medium flame.
- You will notice:The mixture becomes frothy. Ghee starts separating slightly.The mixture begins to leave the sides of the pan.Immediately pour the hot mixture into the greased tray.Do not spread too much — it will settle on its own.Allow it to cool down slightly.Cut into pieces while still warm.Let it cool completely before removing pieces.