Soft & easy Microwave Ghee Mysorepa that takes just 3 mins. A traditional and age old South Indian sweet that can be made with just 3 ingredients in a jiffy.
This microwave version uses much less sugar and ghee that it originally takes when made on stove top.
The original mysorepak will be porous and with visible honeycomb texture that is also crumbly when broken.
It is a must in “seer” for traditional occasions like Weddings, Thalai Deepavali, Seemandham.
But it is most definitely not a beginner friendly recipe as it requires the right string consistency of the sugar syrup.
If you miss it, then boom the whole effort goes to waste and the resulting mysorepak will turn out like stone - hard and unyielding.
In my home, though I love the traditional mysorepa, I hardly eat it as anything with besan does not sit well with me. So I avoid eating it.
My boys and especially the husband is a big fan of soft ghee mysorepa of the famous “Shree Krishna Sweets”.
So whenever he asks for this, which is very rare though, I make this sweet in my microwave.
Ever since I bought my microwave back in the year 2010, I have never looked back when it comes to making quick sweets like this ghee mysorepa, Mug cakes and let me not forget to mention the simple most task of roasting peanuts and whole spices for spice powders.
What is so special about this Microwave Ghee Mysorepa?
Beginner friendly It is quick - takes just 3 mins
No need for any string consistency
No need for constant stirring
Takes less ghee and sugar
My microwave is of 900 W power and it takes 2.5 mins to get the right consistency. I always cook it for 30 secs more to get the slight pinkish colour like the regular one does.
If yours is of higher power than this, then stop at 2 mins and then cook for 30 secs or in 20 sec increments depending on your requirement.
If lower in power, after 3 mins, cook in 30 secs increment to prevent from overcooking & crumbling.
To cook at high, no matter whatever power your machine may be of, just press the Quickstart button 2 times to cook for 1 min.
Points to note while making mysorepa:
- Always use fresh gram flour (kadalai maavu) to get aromatic mysorepa.
- Always use melted ghee. If using ghee from the fridge, melt and then measure.
- Even if it is fresh, sieve it free of lumps before using, to get a smooth finish.
- Though you can replace few tbsp of ghee with oil, like it is mostly done in regular Mysore pak, it is better if you use only ghee here.
- Do not overcook for more than 3 or 3.5 mins, as the ghee will separate & will start to float on top separately.
- In that case, just remove the excess with the help of a teaspoon.
- Even if it is very soft and crumbly when you pour transfer the cooked mysorepa to the container, do not worry, just let it set.
- The mysorepa will harden a bit and after it cools to room temperature you will be able to cut into rectangles easily.
- It is important to use a microwave safe glass or ceramic bowl that is deep enough so that the mixture does not boil over while cooking in the microwave.
Ghee Mysorepa Video Tutorial:
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Microwave Ghee Mysorepa Recipe Card with Video:
Microwave Ghee Mysorepa
- Gram Flour or kadalai maavu or besan - ½ cup
- Sugar - ½ cup
- Melted ghee - ½ cup + 1 tbsp
- Milk or water - 1 tbsp
- Take sugar in a mixie jar and grind to a fine powder and set aside. Sieve gram flour and set aside.
- Take a microwave safe deep glass or ceramic bowl. Add sieved gram flour, 1 tbsp ghee and whisk well till gram flour resembles like bread crumbs.
- Place it in microwave and cook at high for 1 min (mine is 900 W) so that the flour gets roasted well.
- Remove the bowl and whisk vigorously and transfer the roasted flour to a plate.
- To the same bowl, add ghee, powdered sugar, milk and whisk together.
- Add roasted gram flour and whisk well to combine.
- Place the bowl in the microwave and cook at high power for 1 min.
- Take the bowl out. The mixture will look full of bubbles. Whisk well.
- Cook again for 1 more min at high power and take it out.
- The mixture would have sunk in and will look porous.
- Whisk well once again and cook for 30 secs.
- Take the bowl and immediately transfer the mixture to a ghee smeared container.
- Level the top with a ghee smeared spatula or with a flat bottomed bowl.
- Let it cool completely to room temperature before slicing with a sharp knife to your desired shape.
- Microwave Ghee Mysorepa is ready to enjoy.