Saturday, April 20, 2013

125-th Post Special - Kaju Badam Mysore Pak

My "Heartfelt Thanks" to all of you for your appreciations, honest feed backs and comments which made me to reach this 125-th post now
Since its a very special post I wanted to post something unique. Lets celebrate it this "Sweet Moment" with "Kaju Badam Mysore Pak"

Find the recipe for Traditional Ghee Mysore Pak here

Generally Mysore Pak requires loads of ghee and sugar. Here the amount of ghee consumption is very low and the sugar quantity is also lesser than the usual ones

  • Kaju Badam Paste - 1 cup
  • Cashew and Almonds / Badam - 20 pieces each
  • Warm water - little for soaking
  • Milk - 2 tablespoons
  • Sugar - 2 cups
  • Water - 1 cup
  • Sifted Besan - 1 cup
  • Kesari Colour - a pinch (optional)
  • Ghee - 5 teaspoons

Note: The amount of Besan taken should be equal to the amount of Kaju Badam Paste and the sugar quantity is double the amount of Kaju Badam Paste

Step 1 - Preparation of Kaju Badam Paste
  • Soak cashew and almonds separately in warm water for about 2 hours
  • Peel the skin of the almonds
  • Take the soaked cashews and peeled almonds together in a mixer
  • Grind it to a smooth batter / paste using little milk or water
Step 2 - One String Consistency Sugar Syrup
  • Take sugar in a heavy bottomed kadai and pour the mentioned quantity of water
  • Allow it to boil in a medium flame. The sugar will dissolve and at this stage you got to be careful
  • Do not stir now as till will disturb the consistency of the sugar syrup
  • Dip a wooden spatula in the syrup and drop it in a small cup. After 5 seconds touch the syrup with a clean forefinger and then touch your thumb and forefinger together and pull apart gently
  • An unbreakable single thread should be formed
Step 3 - Preparing Mysore Pak
  • Now put the Kaju Badam paste and mix well for 3 minutes
  • Slowly add the sifted besan by stirring it continuously so that no lumps are formed
  • Add kesari colour at this stage (optional)
  • Add 1 teaspoon of ghee at an interval of 2 minutes (approximately) by stirring it continuously
  • The mixture will become frothy and it will start leaving the sides of the kadai slowly
  • The whole mass while come together like a ball without sticking onto the kadai walls
  • Switch off the stove and wait for 5 minutes. Meanwhile grease a tray with ghee
  • Transfer the entire mass/ mixture onto the tray and pat well with a spatula to form a uniform surface
  • After sometime (it should be warm) cut it into desired shapes

Yummy mouth watering Kaju Badam Mysore Pak is ready

  • Trying scraping the tit bits from the kadai used for making burfi. We can make Kheer in it
  • Do not discard the kadai immediately. Utilize it for making kheer


  1. Nice sweet, love the addition of badam and cashew in burfi

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