Ghee mysurpa | Melting mysurpa

Ghee Mysurpa

Ghee mysurpa is one of my favourite sweets. I just love the melting mysurpa from Sri Krishna Sweets… And I promise this recipe is almost 90 % similar to krishna sweets mysurpa… I was a real fan of this sweet from my childhood days but never knew it would be so easy to make it at home, that too by myself. Its all in the ghee that makes it sooo soo special. If you are health conscious you can’t enjoy this sweet, so just forget about it and enjoy this rich and melting mysurpa. Its Okay to indulge in such a heart melting sweet once in a while.

My daughter is not a fan of sweets unlike me and my son. But she loved this mysurpa. Whenever she sees this video of my mysurpa recipe, she is asking me to make it again.. Happy me!!! Whatelse would make a mom happy, other than this!! Those who are fans of melting mysurpa, please do give this recipe a try and you will definitely thank me for sharing this recipe.. The main ingredient is ghee ( clarified butter ) as the name says, followed by sugar and besan flour / gram flour /  kadalai maavu..

 


Detailed recipe of Ghee Mysurpa below

Recipe Cuisine: South Indian | Recipe Category: Sweet
Prep Time: 20 mins | Cook time: 50 mins | Makes: 20 pieces

Ingredients:

  • Ghee – 1.5 cups
  • Besan flour – 1 cup
  • Sugar – 1 cup
  • Cardamom powder – 1 tsp ( optional )

Method:

  1. Dry roast besan flour in medium heat, till the nice aroma arises. Be careful to not let the flour get burnt.
  2. Sieve it to get rid of lumps if any , this step is purely optional.
  3. Mix it with 1 cup of ghee and make sure there are no lumps. Keep it aside.
  4. Grease a plate with ghee and set aside.
  5. In a non-stick pan, add sugar and quarter cup of water and heat it up in high flame.
  6. When the sugar is melted completely and reaches one string consistency, add the ghee flour mixture.
  7. Keep the heat in medium low, keep stirring continuously till the ghee is absorbed.
  8. Add the remaining half cup ghee little by little, each time after the ghee gets absorbed.
  9. After all of the ghee is added, the mysurpa will come together as a mass without sticking to the sides of the pan.
  10. At this stage, switch off the heat and pour the mysurpa in the ghee greased plate, and allow it to cool completely.
  11. After 2 hours, or after it is cooled completely, use a knife dipped in ghee to make pieces. Serve.

Enjoy your melting mysurpa !! Really just melts in your mouth !!Ghee mysurpa

Notes:

  • I have used fresh homemade ghee, you can also use store bought ones. But make sure to melt it before measuring and using it in the recipe
  • Cardamom powder is optional, I have not used it. If using, add it in the last after adding all the ghee in step 9.
  • You may also garnish with saffron strands, or any nuts like cashew or almonds, but I wanted it plain so left as it is , similar to krishna sweets style 🙂

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