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The sweet that originated in the royal kitchen of Mysore Palace.Shared here is the low calorie recipe, made with chickpea flour and sugar, ghee.
Senaga Pindi Chenaga Pindi methai, Kadalamaavu inippu, Baeshun Misti
Pankaj Dubal Posted on Tue Aug 28 2018
Chef Can you do the same recipe with Almond flour ? Will appreciate your reply ThanksReply 0 - Replies
kenniceangle Posted on Thu Jun 29 2017
Wow Thanks for share your mysore pk recipe.Reply 0 - Replies
tina bhore Posted on Fri Jan 16 2015
Guru ji pls tell the measurement of sugar , basan, oil n ghee ............... ?Reply 0 - Replies
Abdullahil Kafi Posted on Mon Feb 02 2015
My fav, loved it so much at my childhood. ?Reply 0 - Replies
baljeet kaur madaan madaan Posted on Thu Feb 26 2015
thanks chef for this beautiful video. I love your style of explaining every thing in details.every point, just like a teacher teaches his students.please share some punjabi dishes.?Reply 0 - Replies
Pushpa Panjwani Posted on Wed Jun 03 2015
I burnt my mysore pak..never dare again..hatts of to u.?Reply 0 - Replies
Gaurang Vesmawala Posted on Thu Jun 25 2015
give proportion of sugar, besan, oil + ghee?Reply 0 - Replies
Soumya Nayak Posted on Wed Nov 07 2018
he says 1/2 oil and 1/2 ghee yet the recipe says 2 cups ghee and 1/2 cup oil. i'm confused. are you supposed to add the whole thing? (oil and ghee) or only till it changes color?Reply 0 - Replies