Karupatti Mysore pak | Mysore pak with karupatti | palm jaggery – Recipe with full video and step-by-step pictures.
Traditional Mysore pak recipe made using Karupatti | palm jaggery, instead of white sugar. Generally, Mysore pak is made widely in many houses for Deepavali. I have posted the traditional Ghee mysore pak and also the Sri Krishna style soft mysore pak recipes in Jeyashris kitchen. Last year I tried Karupatti Kaju katli which turned out to be a super hit. This Karupatti Mysore pak also I tried last year also, but somehow couldn’t crack the right recipe.
This year also tried the karupatti mysore pak twice following the same recipe of my Soft mysore pak, but somehow it was coming out fudgy only. When I tried the Karachi halwa with Karupatti, following my corn flour halwa recipe, I found it was less sweet than the one with sugar. Then I thought I will try this Karupatti Mysore pak by adding a little extra measure of Karupatti. Then finally I got it right. Even for this recipe, I should have taken it 2 minutes before, from the pan. But the taste and texture were perfect.
For friends in Singapore, you can use the Gula melaka available in Local shops and Fair price too.
Also check out, karupatti kaju katli, Karupatti karachi halwa, 3 ingredients soft mysore pak, Tirunelveli halwa
Karupatti Mysore pak
Ingredients
- 1.5 cups karupatti | palm jaggery
- 1 cup besan | kadalai maavu |gram flour
- ½ cup refined oil
- ½ cup ghee Melt the ghee and measure
- *For friends in Singapore you can use Gula melaka instead of karupatti.
Instructions
- Sieve 1 cup of besan | kadalai maavu.
- Roast it for 2-3 minutes, without getting it burnt.
- Transfer this to a bowl.
- Add 1/2 cup oil to this.
- Mix well into a paste.
- Now add the palm jaggery | karupatti in a saucepan.
- Add 3/4 cup water.
- Switch on the pan and let the palm jaggery melts.
- Once done, filter the impurities.
- Transfer this to the pan.
- Let this boil in low flame till it reaches one string consistency.
- When you touch the syrup with your thumb and index finger, you should able to get one string.
- Now add in the besan oil paste to this.
- Mix well nicely.
- Start adding 1/2 cup ghee in intervals.
- Once the mixture becomes thick idli batter consistency, and starts leaving the pan, switch off the flame.
- Transfer the mixture to a ghee greased plate.
- Spread evenly.
- Let this rest for 15 minutes.
- Either invert the plate or cut them into squares, in the plate itself.
- Enjoy the karupatti mysore pak.
Video
Notes
1. Ensure that the one-string consistency has come, or else the mysore pak won't hold the shape. 2. The thick idli batter consistency is the right stage to transfer the mixture to a greased plate. 3. Karupatti Mysore pak stays good at room temperature for 4 days.
- Sieve 1 cup of besan | kadalai maavu.
- Roast it for 2-3 minutes, without getting it burnt.
- Transfer this to a bowl.
- Add 1/2 cup oil to this.
- Mix well into a paste.
- Now add the palm jaggery | karupatti in a saucepan.
- Add 3/4 cup water.
- Switch on the pan and let the palm jaggery melts.
- Once done, filter the impurities.
- Transfer this to the pan.
- Let this boil in low flame till it reaches one string consistency.
- When you touch the syrup with your thumb and index finger, you should able to get one string.
- Now add in the besan oil paste to this.
- Mix well nicely.
- Start adding 1/2 cup ghee in intervals.
- Once the mixture becomes thick idli batter consistency, and starts leaving the pan, switch off the flame.
- Transfer the mixture to a ghee-greased plate.
- Spread evenly.
- Let this rest for 15 minutes.
- Either invert the plate or cut them into squares, in the plate itself.
- Enjoy the karupatti mysore pak.
Can we follow the same steps and replace normal jaggery instead of palm jaggery?
I haven’t tried with jaggery, so can’t say really how the outcome will be.
Can we add ghee instead of oil
Yes sure
Hi Thanks for the recipe . I tried this for diwali and it came out very well .
Now when I tried again , the mysore pak has become chewy and little hard .
But could have went wrong ? . string consistency or final stage ?
Hi, Thanks for trying out. Regarding your doubt, it could be in string consistency but at times, if you take it out from the pan earlier in the final stage, it will become chewy. But if it is the second one, you can put it back to the pan again and cook for 2-3 minutes extra, it will set. But if the syrup consistency is not right, you can’t fix it.
Fantastic and healthy recipe ! Palm Jaggery Mysorepak . Do we need to add white sugar ? all 100% Palm Jaggery ? .
Thank you. This recipe is full of Palm jaggery only. I have the white sugar version here – Soft Mysore pak – with sugar