Karupatti Mysore Pak
Serves 12
15 mins prep
30 mins cook
45 mins total
A healthy and addictive dessert made from ghee, besan flour, and karupatti (palm jaggery). This Mysore Pak recipe combines these ingredients to create a delicious sweet treat, perfect for any festive occasion.
0 servings
1: Melt 1 ½ cups of ghee. Do not heat it up. 2: Sieve besan flour into a bowl and add ¾ cup of the melted ghee and mix it well to avoid lumps. 3: Reserve ¾ cup of the melted ghee separately. 4: In a pan, add palm jaggery and ¾ cup of hot water and let the jaggery dissolve. 5: Strain the dissolved jaggery to a pan and heat it up until it boils to single string consistency. 6: Add the besan flour and ghee mixture to the jaggery. 7: Mix it well till all the ghee is absorbed and the mixture combines evenly. 8: Keep adding the remaining ghee in small batches and mix until it all combines evenly. 9: Keep stirring the mixture till it becomes thick and all the ghee is absorbed. 10: Take a small piece of the mixture, cool it for a few seconds, and check if you can roll it into a ball. If you can, turn off the flame immediately. 11: Line a pan with parchment paper and transfer the mixture to the pan and spread it out evenly. 12: Let the mixture cool down well. 13: Cut it into even rectangles and serve.