Traditional Mysore Pak that fits every occasion. Learn to make this with the recipe passed on through generations !! 🎆🎇
Mysore Pak I guess needs little introduction..It is a sweet from the state of Karnataka,India. Made with chickpea flour/besan, sugar and ghee. It is inevitable the trickiest sweet to make. The reason being that the end product purely depends on the besan quality, the amount of ghee added and the patience one has. Even the texture slightly differs every time.
There are recipes which make soft Mysore pak and even the sweet meat shops sell the softer variety . But traditionally Mysore pak tends to be textured and grainy and not the kind of one that melts in the mouth.This is one of my personal favourites and I end up making these when fresh ghee is made at home. Mind you that this is made purely with ghee and notwithstanding mix of oil and ghee. Many recipes use a blend of ghee and oil but the original taste is definitely compromised. The ghee seems more but it’s totally worth it.
A little history of Mysore Pak – it is said that this dish was first prepared in the royal kitchen of Mysore. Mysore is a culturally vibrant city located in the state of Karnataka. During the British Raj , the then called Mysore State was ruled by the Wadiyar family. And during the rule of Krishna Raja Wadiyar the 4th , this famous Mysore Pak was created .Paka in Kannada means sugar syrup which is basically sugar and water boiled to form sticky syrup. And that is how this sweet dish was named Mysore Pak(a) !!
Makes about 12-15 pieces
1 cup Besan/Chickpea Flour
2 cups Sugar
2 cups Ghee
2 cups Water
- Sift the flour if it’s lumpy.
- Grease a plate to set the Mysore pak.
- In a large non stick pan , add 1/4th cup of ghee and allow it to melt.
- Add the besan flour and fry on medium flame for about 10 mins until the colour changes.
- Be careful not to burn the flour.
- Remove the roasted flour onto a plate and in the same pan add sugar and water.
- Water should just cover the sugar.
- Boil the water and sugar and when it starts to foam, add the roasted flour slowly and stirring continuously.
- If you find any lumps keep breaking it as you continue to stir.
- From this stage ,the mixture need tone constantly stirred scoring frontage bottom of the pan to the sides.
- Now start to add ghee little by little and keeping the flame to medium.
- Stir and again add ghee. Repeat the process till the ghee is over.
- After about 15-20 mins you can see streaks of besan , thievish an indication that the Mysore pak is almost done.
- At this stage you need to work really quick and transfer the mixture to a greased plate and spread it around.
- Take care not to flatten it too much. Just light pressure is enough.
- Immediately using a sharp knife mark the squares.
- Once cooled completely separate the pieces by remarking the previous lines.
- Store it in a airtight container and it can last upto a month.
Note – Using less ghee will alter its texture and taste.
Never leave the pan unattended as it can spoil the taste and can easily burn.