Karuppatti Mysore Pak recipe using the Sukku Karupatti(palm jaggery in English). The authentic preparation of ghee Mysore Pak, using only 4 ingredients palm jaggery(Karupatti in Tamil), besan(Kadalai Maavu), Ghee &oil. Here is my amma’s Mysore Pak recipe link which I was posted earlier, that is always super duper hit among my readers. Many people tried and tested the recipe. The same method followed to make this Karupatti Mysore Pak. No shortcuts used this is a purely authentic way of making the Karupatti Mysore Pak recipe. The whole process takes 45 mins from start to end, it is worthy of spending time which will give you tasty and delicious melt in mouth Karupatti Mysore Pak🤗. Let’s Proceed to the Recipe.
Few more Healthy Karupatti Recipes like Karupatti Kaju Katli, Karupatti Puttu(traditional Navratri Puttu), Pori Urundai with Palm Jaggery
The ratio of the besan(gram flour), ghee+oil, and Karupatti(palm sugar) is 1:2:2. I always use the combination of oil+ghee so that we will get a good texture.
A few tips to make perfect Mysore Pak at Home,
1. Always powder the palm sugar and then measure it so that we will get the exact amount. some lumps and stones make less quantity so always powder it and use it.
2. Sieve the gram flour before you start the process.
3. Single string consistency of sugar syrup is very important if you miss the string consistency you will end up with burfi(but still we can have it😋)
4. For porous texture use oil n ghee combo, make sure it is moderate hot not so high and not warm.
5. Once the ghee starts separating out of the Mysore Pak without wasting a minute, transfer the mixture into the greased plate.
I have no compromise in ghee and sugar proportions if you want you can adjust according to your tastebuds. without further ado let’s check the recipe.
I have posted an English Voiceover video of Making Karupatti Mysore Pak recipe in my Youtube Channel Prema’s Culinary do check the channel for more Traditional Sweets and Recipes. Don’t forget to subscribe to the Channel.
Karupatti Mysore Pak Video Recipe:
Karupatti Mysore Pak Recipe, Mysore Pak recipe using Palm Jaggery, Soft Melt in Mouth Mysore Pak Recipe Card:
- 1 cup Bengal gram flour (கடலை மாவு)
- 2 cups Palm Sugar( கருப்பட்டி)
- ½ cup Water(for sugar syrup)தண்ணீர்
- 1 and ¾ cup pure Ghee(நெய்)
- ¼ cup Oil(எண்ணெய்)
- Sieve the gram flour and set aside.
- Melt the ghee and add the oil, mix well. keep in low heat and start the preparation.
- mix a tbsp of hot ghee with flour. Mix it well and keep aside.
- Meanwhile prepare the karupatti syrup by boiling the karupatti and water, till one string consistency is reached.
- add the flour at this stage and stir it constantly without forming lumps. Don’t add all the flour at a time, sprinkle little by little. Make sure that the flour is blended well with syrup.
- Pour the hot ghee little by little and stir constantly. After a few minutes, the ghee gets absorbed completely. Keep the flame low-medium at this stage. Once the ghee gets absorbed stop adding the ghee and stir constantly.
- After a few minutes, the mixture becomes frothy and leaves out the ghee. At this stage remove from the stove and transfer it into a greased tin.pat it well for even distribution.
- Cut into pieces when it is still warm. Let it cool for some time and turn back into a tray.
- Here is the Karupatti Mysore Pak is ready.
2. Sieve the gram flour before you start the process.
3. Single string consistency of sugar syrup is very important if you miss the string consistency you will end up with burfi(but still we can have it😋)
4. For porous texture use oil n ghee combo, make sure it is moderate hot not so high and not warm.
5. Once the ghee starts separating out of the Mysore Pak without wasting a minute, transfer the mixture into the greased plate.
Karupatti Mysore Pak recipe with step by step instructions:
Sieve the gram flour and set aside. powdered the palm jaggery measure and keep aside.
Melt the ghee and add the oil, mix well. keep in low heat and start the preparation.
mix a tbsp of hot ghee with flour. Mix it well, rub it well with the finger and make sure the ghee mix well and keep aside.
Meanwhile prepare the karupatti syrup by boiling the karupatti and water, till one string consistency is reached.
add the flour at this stage and stir it constantly without forming lumps. Don’t add all the flour at a time, sprinkle little by little. Make sure that the flour is blended well with syrup.
Pour the hot ghee little by little and stir constantly. After a few minutes, the ghee gets absorbed completely. Keep the flame low-medium at this stage. Once the ghee gets absorbed stop adding the ghee and stir constantly.
After a few minutes, the mixture becomes frothy and leaves out the ghee. At this stage remove from the stove and transfer it into a greased tin.pat it well for even distribution.
Cut into pieces when it is still warm. Let it cool for some time and turn back into a tray.
Here is the Karupatti Mysore Pak is ready.
More Traditional Indian Sweets are Motichoor laddoo, Tirunelveli Halwa, Arcot Makkan Peda, rabri, coconut ladoo
Very good Healthy Indian Sweet recipe you can make it for all the occasions like Diwali, Anniversary, and even for a birthday.
❤❤❤Have a good Day Nanbarkale❤❤❤
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