Carrot Mysore pak recipe, Diwali sweets

Carrot Mysore pak, Learn how to make this beautiful Mysore pak with the goodness of carrot, for this Diwali. Quick video, step by step photos recipe.

I got a request for carrot Mysore pak recipe. I wanted to try it as well as it was exciting and tempting even to say carrot mysore pak. Prepared for this Diwali post in my blog. At first, I was in dilemma if to make it as burfi or mysore pak. So when I made it for first time, made carrot mysore pak but added nuts for garnish and cut into squares. I have no idea why I did that 🤦‍♀️🤷‍♀️.

Again made it in pure mysore pak style just to make sure to post it here right. Inspiration from this video.

Important notes for perfect mysore pak:

• Keep greased tray ready before starting. Keep all ingredients ready as well.
• Do not do multi tasking. Do entire process patiently.
• Double ensure the syrup reached one string consistency. Don’t get tricked by half string consistency where the string breaks short. Long string should be formed.
• Don’t be impatient while cutting and taking out. Give required resting time.

Check out my burfi recipes

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Carrot Mysore pak recipe

Carrot Mysore pak, Learn how to make this beautiful Mysore pak with the goodness of carrot, for this Diwali. Quick video, step by step photos recipe.

Course Sweets

Cuisine Indian

Prep Time 10 minutes

Cook Time 25 minutes

Resting time 20 minutes

Servings 12

Cup measurements

Ingredients

• ¼ cup carrot paste
• ¼ cup besan sifted
• ½ cup ghee
• ¼ cup oil
• 1 cup sugar
• ¼ cup water plus as needed

Instructions

• Wash,  peel and cut roughly the carrots. Grind with very little water to a smooth paste. Measure ¼ cup and set aside.
• Mix besan with oil with a whisk to a smooth paste. Keep a greased tray ready.
• In a heavy bottomed vessel, take carrot puree, sugar and ¼ cup water. Start heating.
• Mix well and bring to boil. Let it come to one string consistency. keep the flame low while nearing the consistency. Check a little of the syrup between your thumb and forefinger, a long string forms in between. Add the besan paste and mix well.
• Pour in the ghee in 3-4 parts in regular intervals, while you keep stirring.
• At one stage, the whole mixture turns pale, a pleasant besan smell wafts and becomes frothy, leaving the sides of the pan.
• Pour immediately to the tray. Let it set for 5 mins. Cut into Mysore pak when it is still warm. Let it cool completely before you try to take out.

Video

Notes

• Make sure to grind the carrots smoothly. Also if possible grind without water or very very less water as it will take more time to form string consistency.
• Never compromise in ghee or sugar, otherwise the texture will sure vary. Also raw besan smell will be there if you reduce ghee/ sugar.
• Keep the heat in medium or low through out the process.
• If your syrup doesnt reach one string consistency, then your mysore pak wont set. It will be halwa and turns to candy no matter how long you cook. So make sure to reach one string consistency. 

Carrot Mysore pak method:

1. Wash,  peel and cut roughly the carrots. Grind with very little water to a smooth paste. Measure ¼ cup and set aside.
2. Mix sifted besan with oil with a whisk to a smooth paste. Keep a greased tray ready.
3. In a heavy bottomed vessel, take carrot puree, sugar and ¼ cup water. Start heating.
4. Mix well and bring to boil. Let it come to one string consistency. keep the flame low while nearing the consistency. Check a little of the syrup between your thumb and forefinger, a long string forms in between.
5. Add the besan paste and mix well.
6. Pour in the ghee in 3-4 parts in regular intervals, while you keep stirring in medium flame.
7. At one stage, the whole mixture turns pale, a pleasant besan smell wafts and becomes frothy, leaving the sides of the pan. Pour immediately to the greased tray.
8. Let it set for 20 mins. Cut into Mysore pak when it is still warm. Let it cool completely before you try to take out.

Stays good for a week at room temperature. You can also add some orange food colour for a more colour ful result, make sure to use natural food colouring. I have used aluminium foil at the bottom, you can use butter paper or just grease the bottom of tray without any lining.