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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