Jalidar Mysore Pak (Without Ghee)
Table of Contents
This recipe makes a light, porous (jalidar) Mysore Pak using oil instead of ghee.
Ingredients
- 1 cup (100 g) gram flour (besan)
- 1½ cups (300 g) sugar
- 3/4 cup water
- 1 tsp cardamom powder
- 300 g oil
Step 1: Roast the Gram Flour
Dry roast the besan on low heat for 4–5 minutes until it becomes lightly golden and aromatic.
Do not add any oil or ghee while roasting.
Step 2: Prepare the Sugar Syrup
In another pan, combine the sugar and water.
Cook until the syrup reaches a one-string consistency.
Step 3: Mix the Besan
Gradually add the roasted besan to the sugar syrup while whisking continuously to avoid lumps.
Add 1 tsp cardamom powder and mix well.
Step 4: Add the Hot Oil
Heat the oil separately until hot.
Add the hot oil to the besan mixture in small portions, about half a ladle at a time.
After each addition, wait for 10–20 seconds to allow the characteristic pores (jali) to form before stirring.
Repeat until all the oil has been added, cooking on low heat throughout.
Step 5: Finish the Mixture
As the mixture thickens and begins to puff up, add the remaining oil and stir gently.
Continue cooking until the mixture turns slightly brown and develops a porous texture.
Step 6: Set the Mysore Pak
Immediately pour the mixture into a greased tray or mould.
Allow it to cool for 10–15 minutes.
Cut into pieces while it is still slightly warm.
Let it cool completely before serving