Halwai July 19, 2021


• 1 – grated Coconut
• 500 g – Sugar
• Saffron – a pinch
• Kesari color
• 150 g – gram flour
• 1 tsp – Cardamom
• 1 cup – Ghee


  1. Take square plate and grease it evenly and keep aside.
  2. Take another pan with little water and keep on a low flame and add sugar to it. Stir constantly till it becomes syrup
  3. Bring to boil till sugar syrup is formed, one string consistency test.
  4. Add the coconut and kesar colour keep stirring.
  5. When the mixture starts thickening, add the gram flour and slowly add besan. Mix well
  6. Stir continuously while adding besan to avoid forming any lumps.
  7. When it starts thickening then add ghee little by little while stirring add little ghee and keep stirring.
  8. Stir and cook till the mixture stops sticking to sides of vessel and ghee starts coming out from the sides.
  9. When the mixture starts bubbling add cardamom and pour into the greased plate and shake the plate so that it spreads evenly.
  10. Leave 10 minutes and cut with sharp knife vertically and horizontally to make equal size square pieces.
  11. Coconut Mysore pack is ready.
  12. Recipe courtesy: Jaisruchi

Recipe courtesy of Jaishree S