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Mysore pak is a popular South Indian fudge-like sweet made with gram flour, sugar and a lot of ghee. It is so buttery it will melt in your mouth.
There are 2 versions of this decadent sweet. One is crisp and stiff that has tiny hollows. It requires less ghee and needs baking soda to get a porous texture. The other version is soft and buttery. Today I will be sharing the soft melt- in- the- mouth version of this decadent sweet.
What is Mysore Pak and where did it originate:
Mysore Pak is said to have been created by the ingenious royal cook, Kakasura Madappa, who served in the illustrious kitchens of the Mysore Palace.
Mysore Pake used to be called ‘Mysore Paaka.’ In Kannada, the language of Karnataka, ‘paaka’ means a sweet syrup or mixture. So, ‘Mysore Paaka’ meant a sweet syrup from Mysore. As the recipe changed and became more popular, it turned into the yummy Mysore Pak we enjoy today.
The Mysore Pak is a traditional sweet made during Diwali, a festival of Lights. The Diwali celebrations are incomplete without this sweet. I remember our neighbor from Karnataka always made it during Diwali, and we eagerly waited for it all year. The smell of ghee coming from their house made us crave it even more.
So I had to get the recipe from my neighbor aunty who was gracious enough to share it with me. Now, let me tell you, it is not the easiest of the recipes out there. It needs patience and careful handling to get the right texture. Since it has to be handled very hot, it is very important to work with caution. It took me a few attempts but I think now I have mastered the art of making Mysore Pak.
Lets dive into it and see how it is made!
Ingredients
besan (gram flour), sugar, ghee (clarified butter), water
Recipe Instructions
- Grease a plate or shallow pan with ghee and set it aside. This will be used to set the Mysore Pak.
- In a heavy-bottomed pan, combine the sugar and water. Heat the mixture over medium heat until the sugar completely dissolves, stirring occasionally.
- Once the sugar has dissolved, gradually add the besan (gram flour) to the pan, stirring continuously to avoid any lumps.
- Now, it’s time to add the ghee. Slowly pour it into the pan while stirring the mixture continuously.
- Keep stirring the mixture over medium heat until it thickens and starts to leave the sides of the pan. This should take about 10-15 minutes.
- Once the mixture reaches a thick consistency and starts to leave the sides of the pan, quickly pour it onto the greased plate or pan.
- Allow it to cool for a few minutes, then use a knife to cut it into desired shapes while it’s still warm. Let it cool completely before serving.
Serving Suggestions
- You can enjoy Mysore Pak as an accompaniment to your afternoon tea or coffee. Pair it with a steaming cup of chai for a perfect balance of flavors.
- This Mysore Pak is often presented as a special treat during festive occasions like Diwali, Navratri, or weddings. It’s sure to be a hit among guests craving a taste of tradition.
Tips and Tricks
- Use a heavy-bottomed pan to prevent the mixture from burning or sticking to the bottom.
- Stir continuously to avoid lumps and ensure a smooth texture.
- Be cautious while adding ghee as it can splatter when it comes in contact with the hot mixture.
- For extra flavor, you can add a pinch of cardamom powder or chopped nuts to the mixture before pouring it onto the plate.
- Pay close attention to the heat while cooking it. Cooking it over low to medium heat ensures that the ingredients blend well without burning.
- To ensure the perfect texture, the mixture should have a glossy appearance and easily come together into a thick, pourable consistency.
- Allow it to cool completely and set before cutting it into pieces. This helps in achieving neat, uniform shapes.
- To keep Mysore Pak fresh for longer, store it in an airtight container in a cool, dry place. You can also place a parchment paper between the layers to prevent sticking.
Meal Prep Tips
- Consider making a larger batch of Mysore Pak and portioning it into smaller servings. Store these individual servings in airtight containers or zip-top bags for easy grab-and-go snacks or desserts throughout the week.
- Mysore Pak freezes well, so you can make a big batch and freeze portions for later use. Simply wrap the pieces tightly in plastic wrap or aluminum foil, place them in a freezer-safe container, and store them in the freezer. When you’re ready to enjoy them, let them thaw at room temperature for a few hours or microwave them for a quick treat.
FAQs
Q: How long does Mysore Pak last?
A: When stored in an airtight container at room temperature, this sweet can last for about a week. However, it’s best enjoyed fresh within a few days of making it.
Q: Can I reduce the amount of ghee to make the Mysore Pak lighter?
A: While reducing the amount of ghee may make the Mysore Pak lighter, it may also affect its taste and texture. Ghee plays a crucial role in giving Mysore Pak its rich flavor and melt-in-your-mouth texture, so it’s best not to skimp on it too much.
Q: Can I make Mysore Pak without sugar?
A: Traditional Mysore Pak relies on sugar for its sweetness and texture. However, you can experiment with alternative sweeteners such as jaggery or sugar substitutes if you prefer.
Mysore Pak
Ingredients
- 1 cup besan gram flour
- 1 cup sugar
- 1 cup ghee clarified butter
- 1/4 cup water
Instructions
- Grease a plate or shallow pan with ghee and set it aside. This will be used to set the Mysore Pak.
- In a heavy-bottomed pan, combine the sugar and water. Heat the mixture over medium heat until the sugar completely dissolves, stirring occasionally.
- Once the sugar has dissolved, gradually add the besan (gram flour) to the pan, stirring continuously to avoid any lumps.
- Now, it’s time to add the ghee. Slowly pour it into the pan while stirring the mixture continuously.
- Keep stirring the mixture over medium heat until it thickens and starts to leave the sides of the pan. This should take about 10-15 minutes.
- Once the mixture reaches a thick consistency and starts to leave the sides of the pan, quickly pour it onto the greased plate or pan.
- Allow the Mysore Pak to cool for a few minutes, then use a knife to cut it into desired shapes while it’s still warm. Let it cool completely before serving.
Notes
-
- This Mysore Pak is often presented as a special treat during festive occasions like Diwali, Navratri, or weddings. It’s sure to be a hit among guests craving a taste of tradition.
- Use a heavy-bottomed pan to prevent the mixture from burning or sticking to the bottom.
- Stir continuously to avoid lumps and ensure a smooth texture.
- Be cautious while adding ghee as it can splatter when it comes in contact with the hot mixture.
- For extra flavor, you can add a pinch of cardamom powder or chopped nuts to the mixture before pouring it onto the plate.
- Pay close attention to the heat while cooking Mysore Pak. Cooking it over low to medium heat ensures that the ingredients blend well without burning.
- To ensure the perfect texture, the mixture should have a glossy appearance and easily come together into a thick, pourable consistency.
- Allow the Mysore Pak to cool completely and set before cutting it into pieces. This helps in achieving neat, uniform shapes.
- To keep Mysore Pak fresh for longer, store it in an airtight container in a cool, dry place. You can also place a parchment paper between the layers to prevent sticking.
- Consider making a larger batch of Mysore Pak and portioning it into smaller servings. Store these individual servings in airtight containers or zip-top bags for easy grab-and-go snacks or desserts throughout the week.
- Mysore Pak freezes well, so you can make a big batch and freeze portions for later use. Simply wrap the pieces tightly in plastic wrap or aluminum foil, place them in a freezer-safe container, and store them in the freezer. When you’re ready to enjoy them, let them thaw at room temperature for a few hours or microwave them for a quick treat.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @amusingcooker on Instagram and hashtag it #amusingcooker.