Jaggery Mysorepak

Mysore Pak is one of those sweets I can never resist, the rich ghee-infused goodness of this melt-in-in-the-mouth dessert is incomparable to any other sweet. Do not compromise on the amount of ghee or jaggery that goes into the recipe. Eat it without guilt, and enjoy the festive season!

Traditional recipe demands sugar I have replaced the sugar with Jaggery for healthier option.

Jaggery  Mysore pak is a famous dessert from Mysore region of Karnataka. This Indian dessert is rich and delicious and is great way to satisfy our sweet cravings.

The dessert is made during festivals and is loved by everyone during occasional gatherings. This dessert is made from chickpea/ besan  flour and tastes as delicious as it looks.

The recipe involves slow cooking of chickpea flour along with other ingredients. Ghee imparts aromatic flavor to this dessert. It is best made during the traditional Indian functions or weddings.

Without wasting to one let's jump to the recip.

Ingredients:

Besan /chickpea flour - 1 cup

Ghee - 1.25 cup + 1/2 teaspoon (for greasing tray)

Jaggery - 3/4 to 1 cup 

Vegetable oil -1/4 cup

Water -1/4 cup 

Sieve the besan flour and dry roast it until the nice aroma comes and transfer into a bowl.

In a sauce pan, add the canola/Vegetable oil and ghee. Heat it lightly and pour 1/2 cup of ghee-oil into the roasted besan / chickpea flour and mix well using a whisk or a spoon without any lumps and keep aside.

In a sauce pan, add the jaggery along with 1/4cup of water, bring it to boil until it reaches the one string consistency.

Now transfer the jaggery syrup in a wide and heavy bottomed pan, pour the besan flour oil mixture into the syrup and keep stirring.

In between add the ghee-oil mixture into the mysore pak mixture until the ghee-oil separates ... mix well and pour the mixture on the greased pan, allow it to cool slightly and when it’s become warm slice it gently using a sharp edge knife.

The super tasty, delicious and healthy Jaggery Mysorepak is ready to taste 😋

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