Mysore Pak | South Indian Mysore Pak

Have you ever tried something and it ended up as a kitchen flop and never had the guts to try it again? well that's me. Last year around this time I tried this Mysore Pak recipe and it ended up in a Mysore Fudge all gooey and although it tasted pretty ok I was not so pleased with it and decided to bin it. Seriously felt bad that I wasted that amount of ghee. After a year I am back again with doing this recipe of Mysore Pak and it turned out just right. Nevertheless I have conquered the fear to try mysore pak at home and have been waiting to hear what my husband has to say about it as I try to type this post here. Will update the verdict soon :-) I promise. Divya thank you so much for this lovely recipe, all credits to you.

Mysore Pak is a speciality ghee sweet made in Karnataka that is loaded with a lot of ghee and tends to melt in your mouth. There are various versions of Mysore pak starting from firm porous burfi type, soft melt in mouth and a mix of both you can say inbetween firm less porous  burfi kind and yet melt in mouth soft texture. This version that I have shared here is a fair mix of both the soft and hard type mysore pak. If u are a beginner or doing this for the first time I suggest you take a helping hand while doing Mysore Pak

Saffron Coconut Burfi

Almost every Indian loves coconut burfis and its usually plain and chewy. Well this recipe has its own twist- I have added saffron and also they are not chewy but moist and soft to eat.  If you are looking for a twist and a different sweet recipe for the festive season try these and you are sure to win the hearts of your family and friends

Recipe Source ~ slightly modified Nestle

Makes ~ 8-10 medium sized burfis

 Ingredients

5 tablespoon hot milk (I used semi-skimmed)

Few strands of saffron, approx 15

2 tablespoons ghee (I used KTC)

2 tsp milk powder

1/2 Cup condensed milk (I used Nestle)

2 cups desiccated coconut 

1/4  teaspoon ground cardamom

Few pistachoes for decorating (optional)

Method

• Dissolve Saffron powder in hot milk and set aside.
• In a medium sauce pan over medium heat melt ghee, add Condensed Milk, add desiccated Coconut, milk powder and stir to an even consistency. Let it cook for 1 minute stirring often and making sure it does not get burned. You will find it forming into a thick consistency, more like a dough
• While its hot divide the mixture in two separate bowls, add saffron milk to one and Cardamom to the other part and mix well
• In a square tin/air-tight container, grease the inside with some ghee and layer the cardamom Coconut mixture and flatten it with greased spoon/ greased fingers until smooth on top, top with the saffron coconut mixture and flatten top.
• Place in fridge to cool for 2 hours before cutting the layered Burfi using a greased knife into desired shapes. Place your preffered nuts on top to decorate (optional)
• Keeps fresh for 4-5 days in a air-tight container, take out of the refrigerator 10 minutes before serving.

Tips 

- Use good quality ghee for better flavor 
- Using quality saffron stands gives a wonderful flavor as well us color, if your burfis don't show the color simply add a drop of orange color and mix well

- You can replace condensed milk with 1/4 cup sugar and 1/4 cup whole milk, if you desire so
- Adding milk powder is optional, for me the burfi was soft and moist