Mysore Pak Recipe
Mysore Pak, the rich and crumbly delicacy, has its roots in the royal kitchens of Mysore. As a beloved South Indian sweet, it holds a special place in Diwali celebrations. With its melt-in-the-mouth texture and ghee-filled goodness, it’s the perfect treat for festivals. In this blog, we’ll guide you through an easy, foolproof Mysore Pak recipe that you can whip up this Diwali to wow your guests!
Equipment
- Heavy-bottomed pan
- Sieve
- Mixing spoon
- Tray for setting
- Knife for cutting
Ingredients
- 1 cup gram flour (besan)
- 1 cup ghee
- 1 ½ cups sugar
- ½ cup water
- ½ tsp cardamom powder (optional)
Instructions
- Prepare the tray: Grease a tray with ghee and set it aside for later.
- Sieve the flour: Sift the gram flour to remove any lumps.
- Roast the flour: Heat a heavy-bottomed pan on medium heat. Dry roast the gram flour for about 5 minutes until fragrant, without burning it.
- Prepare sugar syrup: In another pan, add sugar and water. Stir continuously on medium heat until the syrup reaches a one-string consistency.
- Mix in ghee: Gradually add ghee into the syrup and then slowly add the roasted gram flour. Stir vigorously to prevent lumps.
- Cook the mixture: Keep stirring the mixture on low heat. The mixture will start thickening and leaving the sides of the pan.
- Set the Mysore Pak: Pour the mixture into the greased tray. Smooth it out using a spatula and let it cool.
- Cut and serve: Once set, cut the Mysore Pak into desired pieces and serve.
Notes
- Ghee Quality: Always use fresh, good-quality ghee for the best flavor. Homemade ghee can add an authentic taste to the recipe.
- Roasting Gram Flour: Be patient while roasting the gram flour. It should be lightly golden and aromatic, but be cautious not to burn it, as burnt flour will ruin the taste.
- Sugar Syrup Consistency: The sugar syrup should reach a one-string consistency. To check this, take a drop of syrup between your fingers (once cooled slightly) and stretch it; it should form a single thread. This ensures that the Mysore Pak sets properly without becoming too hard or too soft.
- Work Quickly: Once the flour, ghee, and syrup mixture is ready, you must work fast to pour it into the tray for setting, as the mixture tends to harden quickly.
- Storage: Mysore Pak can be stored in an airtight container for up to a week. If you live in a warmer climate, store it in the fridge to maintain its texture and freshness.
- Avoid Overcooking: Keep an eye on the mixture towards the end. Overcooking will make the Mysore Pak too hard. The mixture should leave the sides of the pan easily but should still remain soft enough to spread.
- Ghee-to-Flour Ratio: Ensure you maintain the right ratio of ghee and flour for a rich, melt-in-the-mouth consistency.
