Carrot Mysore pak / கேரட் மைசூர்பாக் / Diwali sweets with video

Written by: 7aumsuvai
Carrot Mysore pak is a soft and melting sweet prepared with besan, carrot puree, sugar and ghee. Ghee is the main ingredient in this recipe which gives nice aroma and flavor to the sweet. I have already posted Ghee Mysore pak but now I prepared Carrot Mysore pak with lots of ghee.

Yields- 15 to 20 pieces (depends on the size)
  • 1/2 cup – Besan / Kadalai maavu / Gram flour
  • 1/2 cup – Carrot puree
  • 1 cup – Ghee
  • 1 cup – Sugar
  • 1/4 cup – Water (to make sugar syrup)

Preparation method:
  1. Make puree out of a carrot using a very little water to grind. Keep it aside.
  2. Grease a plate to pour Mysore pak when it is done. You will not have time to do later as everything happens very fast.
  3. Heat ghee in a pan over low flame and leave it on stove. Sieve besan once so that there are no lumps found. Now take a bowl, add besan / gram flour and 1/4 to 1/2 cup of warm ghee (half of the ghee), mix well thoroughly and set it aside.
  4. Take a heavy bottomed pan or non stick, add carrot puree,water, sugar and bring it to boil. Continue boiling until you reach one string consistency. You can check the correct consistency by taking sugar syrup between the thumb and the index finger a single string will form.
  5. Now add gram flour ghee mixture to the sugar syrup. Keep stirring continuously and slowly add remaining ghee in regular intervals ( 1 to 2 tbsp at a time) to avoid drying.
  6. Keep stirring continuously over medium flame until you see the mixture is getting less sticky and easy to stir. Continue stirring until the mixture is not sticky anymore.
  7. Pour this mixture in a greased plate and spread it with spatula. Allow them to cool for 7 to 8 minutes and then slice them into square or diamond shape while it is still warm. Remove from the plate and enjoy.

  • Gram flour and ghee mixture should be slightly in a pouring consistency.
  • Always keep the flame in medium or low.
  • The overall process takes approximately 30 to 40 mins.
  • Carrot puree should be a fine not coarse paste.

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