Carrot Mysore Pak{No-Fail Recipe}, Step By Step Photos + Video

This is the BEST CARROT MYSORE PAK recipe that I have ever made!!! If you want to make an Authentic Texture that has porous, soft, smooth, and melt-in-your-mouth with of course less Ghee not like the ones you get in Krishna Sweets. This is a Typical Traditional Home Style Mysore Pak recipe with Carrot Twist. If you are a beginner and this is your first attempt at Making Mysore Pak of Your Own, Then This Post will be Useful For You Because I have Shared all Frequently asked Questions and tips, and tricks to perfect them! Keep reading.

Few Of My Signature Mysore Pak Recipes you must try, Many Readers tried it. KARUPATTI MYSORE PAK RECIPE, KRISHNA SWEETS STYLE GHEE MYSORE PAK RECIPE

In my 17 yrs of Married Life, I Never missed making Mysore Pak for Diwali. Mysore Pak is a must in my DIWALI GIFT BOX. This Year I planned a Few New Items, one among them is Carrot Mysore Pak. Today I am Sharing this Excellent Mysore Pak Recipe, Trust me if you follow the Ratio, Measurement You too can make Perfect Mysore Pak

If you are Looking For More DIWALI SWEET RECIPES, KARUPATTI COCONUT BURFI RECIPE, KAJU KATLI RECIPE, KARUPATTI ADIRASAM RECIPE, MILK PEDA RECIPE.

A detailed Video of Making BEST Carrot Mysore Pak Recipe:

🧾Ratio Of Ingredients:

1:2:2 is the ratio. That is 1 cup Gram flour, 2 cups of Sugar, 2 Cups of Ghee. This is Constant for all Mysore Pak, but here we are adding one more new ingredient, Grated Carrots. So we need to just the Water Quantity That’s it. Today I took just half of the quantity which I mentioned above.

½ cup of Gram Flour,
1 cup sugar, + ¼ cup of water for making the Sugar Syrup
1 cup oil + Ghee {¼ cup oil + ¾ cup Ghee}
½ cup grated carrots + ¼ cup water for grinding the carrot

👩‍🍳Step By Step Preparation of Carrot Mysore Pak:

First, Grate a Carrot and then measure and take ½ cup of grated carrots. Add it to a Mixie jar, grind it to a smooth paste by adding ¼ cup of water. (DON’T ADD MORE WATER).
Sieve the Gram Flour, measure and take ½ cup, keep aside.
Measure and take 1 cup of Sugar and 1/4 cup of water keep ready.
Grease a tin and keep it next to you.
Melt the ghee and add the oil together, mix well. Keep it low heat and start making the Carrot Mysore Pak.

👩‍🍳Step By Step Photo Instructions for Carrot Mysore Pak:

Step: 1 Making Sugar Syrup for Carrot Mysore Pak:

Take the Sieved ½ cup of Bengal Gram Flour, mix a tbsp of hot ghee with flour. Mix it well and keep aside.
Take a pan and add 1 cup sugar, + ¼ cup of water+ carrot puree mix well. Let the Sugar to dissolve. Keep stirring and Boiling the syrup till one string consistency is reached.

Step: 2 Mixing the flour with Sugar Syrup :

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.

Step: 3 Poring Ghee and when to stop:

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 Carrot Mysore Pak is ready.

Here is the Super Hot Carrot Mysore Straight from the Stove to your Plate.

💭Expert Tips

Measurement is very important please measure the ingredients, keep ready and then start making the mysore pak.
Sugar syrup consitancy is very important don’t miss the 1 string consistancy.
Do not overcook the Carrot Mysore Pak mixture. Otherwise, the end product will become dry and hard.
To make VEGAN MYSORE PAK, please use the coconut oil or soften margarine instead of ghee.

🥣 Storage Instructions

At room temperature, it stays good for 5-6 days. If you live in a humid climate then it stays good for 2-3 days only.
It’s not advisable to keep in fridge, it will turn hard.

FAQs

Why my MYSORE PAK is sticky and loose?

Looks like it is undercooked and you have removed it a little early. If you have missed the 1 string consistency also this will happen.

2. Why my Mysore Pak dough is dry and hard?

Looks like it is cooked for longer than needed. The last stage is very important once it absorbs the ghee and started to leave out of the pan remove it.

3. Can we Reduce the Quantity of Ghee or Sugar Quantity?

Yes, you can reduce the quantity, According to me no compromise in the quantity of sugar and ghee, because the Bengal gram flour needs a good amount of fat and water to cook to perfection, It is up to you if you want to reduce the ghee amount you can reduce it.

4. Why does Mysore Pak Smell raw Bengal Gram dal Flour?

I don’t Prefer the Karachi Uthra Method that is mixing the gram flour with oil and directly adding to the syrup, that method of how much you cook the Mysore Pak ends up with flour smell will remain a bit. So try to make it by this way which I am making.