Carrot Mysore Pak

Step 1: Prepare Carrot Puree

Blend 1 peeled and cut carrot coarsely. Then, add water as required and blend until smooth.

Step 2: Prepare Besan Mixture

In a bowl, combine 1/4 cup besan (gram flour) and 1/4 cup oil. Mix well to get a smooth paste.

Step 3: Start Sugar Syrup

In a pan, add the ground carrot puree, 1 cup sugar, and 1/4 cup water. Mix well on low flame until the sugar dissolves.

Step 4: Boil Sugar Syrup

Bring the mixture to a boil, stirring continuously.

Step 5: Check 1-String Consistency

Continue boiling the syrup until it reaches a 1-string consistency. You can test this by taking a small amount between your thumb and forefinger and checking if a single thread forms when you pull them apart.

Step 6: Add Besan Mixture

Add the prepared besan-oil mixture to the boiling sugar syrup. Mix well, ensuring no lumps form.

Step 7: Add Ghee (1st Batch)

Add 1/6 cup of ghee (first batch) to the mixture. Keep stirring continuously until it turns frothy.

Step 8: Add Ghee (2nd Batch)

Add another 1/6 cup of ghee (second batch) and continue stirring until it turns frothy again.

Step 9: Add Ghee (3rd Batch)

Add the final 1/6 cup of ghee (third batch) and stir continuously until the mixture thickens and starts to leave the sides of the pan.

Step 10: Transfer to Tray

Quickly transfer the hot mixture to a tray that has been lined with butter paper and greased with ghee. Spread and level it evenly using a spatula.

Step 11: Rest and Cut

Let the Mysore Pak rest for 5 minutes. While still warm, cut it into desired shapes (e.g., squares or rectangles).

Step 12: Cool Completely

Allow the Carrot Mysore Pak to cool completely at room temperature before serving. This will help it set properly.

• Ensure continuous stirring to prevent lumps and burning.

• Achieving the correct 1-string sugar syrup consistency is crucial for the texture.

• Adding ghee in batches helps in proper absorption and gives a porous texture.

• Cool completely before cutting for clean, firm pieces.

• Add a pinch of cardamom powder for extra flavor.

• Use a mix of oil and ghee for a slightly different texture and flavor profile.