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.
Prep Time10 mins
Cook Time25 mins
Resting time20 mins
- 1/4 cup carrot paste
- 1/4 cup besan sifted
- 1/2 cup ghee
- 1/4 cup oil
- 1 cup sugar
- 1/4 cup water plus as needed
Wash, peel and cut roughly the carrots. Grind with very little water to a smooth paste. Measure 1/4 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 1/4 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.
- 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.