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badam mysore paak
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4 from 4 votes

Badam Mysore Paak Recipe, Almond fudge

Mysore paak Recipe -Soft and porous almond fudge-specialty dessert from Mysore 

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Desserts/Sweets/Mithai
Cuisine: South Indian Cuisine
Keyword: almond, badam, mesu, mysore paak
Servings: 10 people
Author: Anjana Chaturvedi

Ingredients

  • 1 cup Almonds / Badam
  • 1 cup Water / Paani
  • 2 cup Sugar / Chini
  • 2.5 cup Clarified Butter / Desi Ghee
  • 1/2 tsp Cardamom Powder / Elaichi Powder
  • pinch Saffron / Kesar

Instructions

  • Grind almonds to make a fine powder(no need to soak or peel the almonds)
  • Take a wide and heavy bottom pan/kadhai and add all the ingredients in it .
  • Mix all the ingredients with a laddle to make a smooth lump free mixture.
  • Now put the pan on gas stove and cook the mixture on medium heat.
  • Keep stiring the mixture continuously in one direction.
  • After about 15 minute the mixture will started to thicken.
  • Keep stirring continuously till the mixture start leaving the sides of the pan and ghee start separating from it and get a light pink colour and become frothy and light in texture.
  • Now gently pour the mixture in a steel/metal plate in one direction,no need to level the surface of mysore pak.
  • Slide a small spoon under a side of the plate so all the extra ghee will collect on one side of the plate.
  • Let it cool down for about 20 minutes.
  • Cut into squares and serve.
  • Easily stay well for a month at room temperature so no need to keep in refrigerator.

Notes

NOTES-
1- Grind raw almonds,no need to soak or peel them.
2- The mixture should be stirred continuously in one direction
3- For a soft and porous mysore paak you need little patience and practice.
4-You can also make mysore pak with pistachio,cashew or a mixture of almond,cashew and pistachio.
5-The tricky part is to check the point of doneness(when to remove the mysore pak from the pan and spread in the plate) as undercooked mixture will result in a flat mysore paak and If overcooked the mysore paak become hard.But after 1-2 trail and errors you become an expert in making mysore pak.