Coconut Mysore Pak / Coconut Mesub
This easy 3 Ingredients Coconut Mysore Pak / Coconut Mesub is a great festival dessert recipe made without ghee and no chasni. Such a quick and easy recipe, ready in 15 minutes. Surprise your sibling with this super easy and quick coconut treat on this Raksha Bandhan.
Happy Raksha Bandhan Friends!
Raksha Bandhan is just around the corner, and this festival is all about celebrating the bitter-sweet relationship between a brother and sister. On this day, siblings pamper each other for the day. And I am sure that like every year, even this year you’ve planned something great for your brother or sister.
Follow my video tutorial and make this easy Coconut Mysore Pak recipe.
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But wait, this year I suggest you do something totally unexpected. Make this quick and easy Coconut Mysore Pak for your sibling and trust me, you will witness the widest of beaming smiles ever!
This Coconut Mysore Pak is the perfect coconut treat. it’s one of the simplest, yet most wonderful sweet to make at home. So soft, perfectly sweet and you only need 3 ingredients to make them! You don’t even need a drop of Ghee or making Chasni or anything like that!
Got a couple of minutes to spare? Surprise your sibling with this super Easy and Quick Coconut Treat.
These squares have a delicious, crumbly and mouth-melting texture from the desiccated coconut. As soon as you take a bite, the coconut Mysore Pak begins to melt on your tongue and a burst of subtle flavors take over. Bliss.
With this recipe, I promise you’ll never buy shop-bought sweets again. Especially at Raksha Bandhan for your siblings.
Since every person is unique, so are their tastes and preferences, not everyone likes the same things, like my brother. Fret not, if your brother would not touch that besan laddu or Kaju Katli and has an undying love for Gulab Jamun instead, I have just the apt solution for you.
Here are some splendid, mouthwatering dessert recipes that you can prepare and make your siblings feel special and make your Raksha Bandhan even more memorable.
3 Ingredients for the best Coconut Mysore Pak
Just 3 basic ingredients and your absolutely decadent coconut mysore pak will be ready! Let me take you through each ingredient:
1] Desiccated Coconut
Now the first thing people think of when they see shredded/desiccated coconut in a recipe is that what does it actually mean. Few are also confused and think about what is the difference between the two, if any and can one be substituted for another.
Shredded coconut is simply thin strips of coconut and it comes in the dry form in packages, while maintaining some amount of moisture.
Desiccated coconut is slightly drier than shredded one and also is much finer in size.
You can substitute shredded for desiccated coconut and vice versa but this also depends on recipe to recipe. They both are same in taste but the size of the coconut flakes matters only for its binding properties and whether it’ll be able to hold its shape or not.
For a recipe like one of these coconut mysore pak, desiccated coconut is perfect because its extremely fine coconut flakes give perfect texture to this dessert. I used desiccated coconut but you can use one or the other in a recipe. Whatever you have available will work fine.
2] Fresh Malai
The term ‘Malai’ refers to the cream extracted from heating whole milk. It’s used for making a range of dishes, both sweet and savory.
One major binding element in this recipe is fresh malai of milk. It really brings everything together and makes the mixture hold its shape. Homemade and fresh malai works best in this recipe.
Make sure the malai is fresh and extracted from milk only. Chill it in the fridge until ready to use. The malai should be dry. If there is milk present in the malai, the coconut mysore pak will not set properly.
3] Sugar
This recipe needs White Granulated sugar, which helps in making this Coconut Mysore Pak crunchier.
It takes a minute to express your love and a little more than that to create this melt-in-the-mouth Mysore Pak made with Desiccated coconut.
Why won’t my Coconut Mysore Pak set?
If the coconut mysore pak will not set after coming down to room temperature (3-4 hours), it has not been cooked long enough. Return it to the pan and continue to cook, stirring all the time until it reaches soft ball stage.
When you see many small bubbles and holes in the mixture, then switch off the flame.
Why is my Coconut Mysore Pak hard or crumbly?
If the Coconut Mysore Pak starts to crumble and not able to cut into pieces, it is an indicator that the mixture has been overcooked.
SOLUTION:
Do not panic, just reheat the crumbly mixture along with 2 tablespoons of milk. This makes the mixture to soft again. Keep cooking in low flame till all the moisture is absorbed and then pour the mixture in greased plate.
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What is the Correct texture of coconut mysore pak?
The coconut mysore pak should not be rock hard like chikki nor soft and squishy. It should be firm and hold the shape well and break off easily when u bit into it.
Want to win Your sibling’s heart? This Raksha Bandhan Special Dessert will help you! And trust me, you will witness the widest of beaming smiles ever!
Tips And Tricks
- A few seconds here and there once the mixture starts thicken makes a lot of difference. So be attentive towards the last few steps once the coconut mysore pak mixture starts leaving the sides of the pan.
- Do use a Non-stick kadai or pan or else the mixture starts sticking and gets browned or burnt at the bottom.
- Make sure the malai is fresh, dry and extracted from milk only.
- If you keep stirring even after the consistency reaches, then the sugar will get caramelized and color will start to change and also your coconut mysore pak will become crumbly and not set in pieces.
- The time taken to get the end consistency varies upon the pan thickness you use, heat and quantity of your ingredients.
- Use desiccated coconut because the finer coconut flakes will mix into much more stable mysore pak than strips of shredded coconut.
Seriously you guys!! Make these soft and mouth melting COCONUT MYSORE PAK / COCONUT MESUB to win your family’s heart. They are not very complicated, but rather, the perfect dessert to kickstart your amazing skill in this festive season. haha!
Pieces of this coconut Mysore Pak are perfect for gifting to your sibling during Raksha Bandhan.
This is definitely the easiest festive dessert recipe that you can make and also the most delicious! I love seeing your pictures so make sure to tag me on social media when you make these adorable coconut mysore pak.
Happy cooking and a very happy festive season!
I have two more of my most favorite sweets coming your way this week. Keep an eye out.
Love Preeti
Be sure to follow me on facebook, Instagram , youtube and if you’ve had a chance to make this then definitely drop me a comment and a rating below!
This easy 3 Ingredients Coconut Mysore Pak / Coconut Mesub is a great festival dessert recipe made without ghee and no chasni. Such a quick and easy recipe, ready in 15 minutes. Surprise your sibling with this super easy and quick coconut treat on this Raksha Bandhan.
[cooked-sharing]
Grease a tray or thali with ghee.
First, add together the desiccated coconut, Fresh malai and sugar in a non-stick large pan (I used a wok with a large handle).
Mix them well till they are well combined.
Once combined well put the pan on a medium flame.
When slightly warm turn the flame low and stir continuously and cook.
Cook the mixture over a very low heat, stirring all the time to ensure it doesn’t catch and burn on the base of the pan.
After few minutes, the mixture should be thick.
While stirring also scrape the bottom of the pan or kadai and the sides. If you do not scrape, then the mixture starts sticking and gets browned or burnt.
Once it forms a soft mass that comes away from the sides of the pan and into a ball, it is ready.
At this stage, the colour of the mixture changes from white to light brown, when you see many small bubbles and holes in the mixture, then switch off the flame.
Be alert at this stage to switch off the flame otherwise the mixture will be overcooked and gets crumbly.
Quickly pour the hot mixture into the greased tray.
Lightly press the mixture in with a spatula, ensuring the surface is as even as you can get it.
Spread little water on the levelled hot mixture, this creates holes on the upper surface of the coconut mysore pak and make it more mouth-melting.
Allow the mixture to cool off a little and then make square pieces of coconut mysore pak using knife.
Allow to set at room temperature for 1-2 hours.
Once cooled completely, take the pieces in an air-tight container.
It stays good for about a week to ten days at room temperature.
Serve as a festive sweet to your loved ones.
Ingredients
Directions
Grease a tray or thali with ghee.
First, add together the desiccated coconut, Fresh malai and sugar in a non-stick large pan (I used a wok with a large handle).
Mix them well till they are well combined.
Once combined well put the pan on a medium flame.
When slightly warm turn the flame low and stir continuously and cook.
Cook the mixture over a very low heat, stirring all the time to ensure it doesn’t catch and burn on the base of the pan.
After few minutes, the mixture should be thick.
While stirring also scrape the bottom of the pan or kadai and the sides. If you do not scrape, then the mixture starts sticking and gets browned or burnt.
Once it forms a soft mass that comes away from the sides of the pan and into a ball, it is ready.
At this stage, the colour of the mixture changes from white to light brown, when you see many small bubbles and holes in the mixture, then switch off the flame.
Be alert at this stage to switch off the flame otherwise the mixture will be overcooked and gets crumbly.
Quickly pour the hot mixture into the greased tray.
Lightly press the mixture in with a spatula, ensuring the surface is as even as you can get it.
Spread little water on the levelled hot mixture, this creates holes on the upper surface of the coconut mysore pak and make it more mouth-melting.
Allow the mixture to cool off a little and then make square pieces of coconut mysore pak using knife.
Allow to set at room temperature for 1-2 hours.
Once cooled completely, take the pieces in an air-tight container.
It stays good for about a week to ten days at room temperature.
Serve as a festive sweet to your loved ones.
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