- Besan flour/ Kadalaimavu – ½ cup
- Jaggery – 1 cup
- Clarified butter/ ghee – ½ cup
- Canola oil/ mild cooking oil – ½ cup
- Water – ½ cup
- Salt – a pinch
- Cardamom powder – ½ tsp
- Edible camphor – a tiny pinch
- Sieve the besan flour and dry roast it until the nice aroma comes and transfer into a bowl.
- In a sauce pan, add the canola oil and ghee. Heat it lightly and pour 1/3 cup of ghee-oil into the roasted besan flour and mix well using a whisk or a spoon without any lumps and keep aside.
- In a sauce pan, add the jaggery along with ½ cup of water, bring it to boil until it reaches the soft ball consistency. Filter out the jaggery syrup to take out any impurities.
- Now transfer the jaggery syrup in a wide and heavy bottomed pan, pour the besan flour oil mixture into the syrup and keep stirring.
- In between add the ghee-oil mixture into the mysore pak mixture until the ghee-oil separates.
- Sprinkle the cardamom powder and edible camphor towards the end and mix well and pour the mixture on the ghee-greased pan
- Allow it to cool slightly and when it’s become warm slice it gently using a sharp edge knife.
- The super tasty, delicious and healthy “JAGGERY MYSORE PAK” is ready to serve.
- Using oil and ghee in equal proportion will helps to keep the mysore pak moist.
- Adding edible camphor is optional, but for this jaggery mysore pak it will enhance the aroma and flavor.
Soft ball consistency:-
- Take a small spoon amount of jaggery syrup and pour it into a cup of water, you able to make a ball out of it.