Dairy Milk Layered Pistachio Raisin Mysore Pak Recipe

Directions

Take a heavy-bottomed pan and melt the ghee. Add besan & keep stirring. Keep cooking until you get a pleasant aroma. Cook for approx 5-7mins until it begins to smell nutty, and the mix is pale golden.

Now add Cadbury Dairy Milk chocolate and keep cooking until the chocolate melts, and mix it with the besan. The temperature should remain low so that the chocolate doesn’t burn.

Add condensed milk for a smoother texture. Keep cooking to mix well. The mixture can thicken quickly, so keep stirring to stop it sticking.

Once it is done, you will get a thick, smooth, buttery texture, and the mixture will start to come away from the sides. The mixture should be quite firm.

Once it is ready, turn off the gas and transfer immediately to a tray greased with ghee. Scoop the mixture out and spread evenly. Press down gently.

Cook for approx. 5- 7 mins until it begins to smell nutty, and the mix is pale golden. The temperature should remain low so that the chocolate doesn’t burn. The mixture can thicken quickly, so keep stirring to stop it sticking. The mixture should be quite firm. Scoop the mixture out and spread evenly. Press down gently. Add half of the chopped pistachios and raisins. Spoon the remainder of the mixture on top. Add the remaining pistachios and raisins and gently press into the mixture. Pop into the fridge to set for approx. 1- 2 hrs. Once ready to slice, allow to cool slightly. Use a greased sharp knife to cut clean slices. Keep it in the fridge for 30 minutes. Cut into desired shape & serve.

Tips & Tricks

Roasting Besan in Ghee Without Lumps

The trick to avoiding lumps is to stir continuously after the besan is mixed with the ghee. This also helps in cooking the mixture evenly.

Getting a Soft, Melt-in-the-Mouth Texture

Fresh besan and good quality ghee are not negotiable. They form the backbone of Mysore Pak, making it rich.

Condensed milk contributes sweetness, so watch out for overuse. Remember, Dairy Milk also has its own sweetness. When making the mixture, pour it into a tray and layer it uniformly. Adding pistachios and raisins on top provides a layered appearance, which is pleasing when cut into portions.

Cutting Clean Pieces

Chill for around 30 minutes or until the sweet hardens. Cutting too early will ruin the shape, and waiting too long will make it hard to slice neatly.

Grease your tray thoroughly with ghee before filling it with the mixture. It allows the Mysore Pak to come out easily without sticking.

Variations

• Use chopped almonds/cashews instead of the pistachios.
• Toast some cardamom in the mixture – add a pinch of cardamom powder to the mix.
• Double layer - make one layer of ready-made besan Mysore Pak and layer the chocolate mix on top.
• Sprinkle with a little cocoa powder for extra chocolate flavor once set, then cut up.

Storage

Store the chocolate Mysore Pak recipe in an airtight container in the fridge for 4-5 days. Let it cool completely before storing, and layer the pieces with parchment paper. This is a safe estimate. You can test the recipe to confirm how long it can be stored.