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mysore pak recipe, how to make mysore pak

MYSORE PAK - TRADITIONAL SOUTH INDIAN SWEET RECIPEAfter few sweet recipes from North India, I took towards South of India for my  post today. I have got a chance to visit Mysore few years back which was on a short notice but I never knew about Mysore Pak even after visiting its birth place. I spent three amazing years of my life in Bangalore and thats where I tasted Mysore Pak for the first time. When I ate it first, I did not even know its name but I could see it in every sweet shop in Bangalore. Towards the end of my stay in Bangalore , I got to know its name. Back home, this sweet was not common which is when I decided to learn making and now I have made it so many times that I have kind of mastered it may be. This is what I think, HAHAHA! once you try, you may get to know.

The recipe sounds really simple, and once you get the hang, you will find it easy. For the first timers, you have to be little careful while making it. You have to get everything ready by your side while making it, you cannot leave the mysore pak on flame and run for some work or to get something from the cupboard. Stirring the mixture continuously is main task here.

MYSORE PAK - TRADITIONAL SOUTH INDIAN SWEET RECIPEMysore Pak has a long story behind its foundation and is a very old and traditional sweet. The consistency and texture comes from clarified butter which makes it so rich and is apt for the royals. You have to be generous with the ingredients in the recipe, specially ghee/clarified butter. I know if you love eating, this will be tried by you but do not forget the extra workout next day.

A real Mysore pak has to be softly crisp and should melt in mouth at once. You may get that divine feeling with this mouthful of delight. It all depends on how well you cook the pak and to what consistency. The sugar syrup used for Mysore pak should be of one string consistency or at soft ball stage which will definitely increase your chances of getting successful with the recipe.

If you want soft mysore pak, you have to turn over the mixture on a greased plate as soon as it starts leaving the sides of the pan and begins lumping. On the other hand if you are like me, and like the softly crisp version, go ahead with the mixture until the whole mixture starts lumping and you will be able to see small holes. Thats when you have to transfer the mixture into a greased plate.

In South India this sweet is prepared for celebrations like weddings, baby showers etc plus festivals like Diwali. I wanted to cover whole India while my sweet recipe sharing spree. Food spreads love so got over the regular North Indian desserts and tried this awesome and rich recipe. Mix and match makes life beautiful.

I have the pictorial description of recipe for better understanding as this is often referred to as a very complicated recipe. So the pictures may help you out in better understanding. Lets get started with the recipe.

Pictorial recipe:

Main ingredients for the recipe:

DSC_0001_600x412

Step 1 – Take a big kadhai/pan (use a large sized pan which makes stirring easier) and add in sugar first.

Step 2 – Now add water on the sugar.

Step 3 – Just add as much water to cover the sugar fully and on a medium flame bring it to a boil.

Step 4 – Boil the sugar only till it reaches one string consistency. Take a drop of sugar water mixture on a plate and do the one string consistency test.
Mysore Pak3_600x400

Step 5 – Meanwhile, prepare the besan/chickpea flour and ghee mixture. First of all sift besan and remove lumps.

Step 6 – In another bowl, take 3/4 ghee and add the entire 1 cup besan, mix well using a hand whisk to make a smooth batter like in the below image no.-6.
Mysore Pak2-001_600x400

Step 7 – Now when the sugar syrup is boiling and has reached the one string consistency, pour in the above prepared besan(chickpea flour) and ghee mixture. And start stirring vigorously. Keep the flame on low or medium-low.

Step 8 – On a low flame, continue stirring the mixture to avoid sticking or burning. You can use non stick pan.

Step 9 – Once the mixture bubbles, start add the left over 1/4 cup ghee little by little. After each addition of ghee, mix well. The ghee should be boiling hot, my ghee was boiling on the next cooktop beside.

Step 10 – Now add the crushed cardamom and mix well. Dont stop stirring even once and wait for the mixture to leave the sides of the pan and become slightly lumpy.Mysore Pak4_600x400Step 11 – Adding cardamom is optional. I add for that extra flavour as it goes very well with ghee. Stir the mixture well until it starts leaving sides of the pan.

Step 12 – Grease a plate with ghee and keep ready. Once it starts leaving the sides and all the ghee is soaked in the mixture, transfer it on the greased plate and level it slightly using a spatula.

Step 13 – Spread the mixture on the plate and level it.

Step 14 – After few minutes when it cools down a little bit, make cuts according to choice of shapes. I prefer squares. Then leave it to cool fully. When cooled, bring out the pieces and store in an air tight container.

Mysore Pak5_600x400

mysore pak recipe, how to make mysore pak
 
Prep time
Cook time
Total time
 
Mysore Pak is a popular South Indian sweet which consists of generous helpings of clarified butter, chickpea flour and sugar.
Author:
Recipe type: Dessert/Sweets
Cuisine: Indian/South Indian
Serves: 22 squares
Ingredients
  • Besan/Chickpea flour - ¾ cup
  • Ghee/Clarified butter - 1 cup
  • Sugar - 1 cup
  • Water - little as required
  • Crushed cardamom/Cardamom powder - ¼ tsp (optional)
Instructions
  1. Take a big kadhai/pan (use a large sized pan which makes stirring easier) and add in sugar first.
  2. Now add water on the sugar.
  3. Just add as much water to cover the sugar fully and on a medium flame bring it to a boil.
  4. Boil the sugar only till it reaches one string consistency. Take a drop of sugar water mixture on a plate and do the one string consistency test.
  5. Meanwhile, prepare the besan/chickpea flour and ghee mixture. First of all sift besan and remove lumps.
  6. In another bowl, take ¾ ghee and add the entire 1 cup besan, mix well using a hand whisk to make a smooth batter.
  7. Now when the sugar syrup is boiling and has reached the one string consistency, pour in the above prepared besan(chickpea flour) and ghee mixture. And start stirring vigorously. Keep the flame on low or medium-low.
  8. On a low flame, continue stirring the mixture to avoid sticking or burning. You can use non stick pan.
  9. Once the mixture bubbles, start add the left over ¼ cup ghee little by little. After each addition of ghee, mix well. The ghee should be boiling hot, my ghee was boiling on the next cooktop beside.
  10. Now add the crushed cardamom and mix well. Dont stop stirring even once and wait for the mixture to leave the sides of the pan and become slightly lumpy.
  11. Adding cardamom is optional. I add for that extra flavour as it goes very well with ghee. Stir the mixture well until it starts leaving sides of the pan.
  12. Grease a plate with ghee and keep ready. Once it starts leaving the sides and all the ghee is soaked in the mixture, transfer it on the greased plate and level it slightly using a spatula.
  13. Spread the mixture on the plate and level it.
  14. After few minutes when it cools down a little bit, make cuts according to choice of shapes. I prefer squares. Then leave it to cool fully. When cooled, bring out the pieces and store in an air tight container.

MYSORE PAK - TRADITIONAL SOUTH INDIAN SWEET RECIPE

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