Mysore Pak is a revered Indian sweet originating from Mysore, Karnataka. It’s a rich, melt-in-your-mouth dessert made with gram flour (besan), ghee (clarified butter), sugar, and often flavored with cardamom. This fudge-like sweet has a crumbly yet smooth texture and a delightful taste that’s a blend of sweetness and the aromatic essence of ghee. It’s a beloved treat during festivals and special occasions in India, celebrated for its irresistible richness and flavor.
Here’s a detailed recipe to make Mysore Pak:
Ingredients:
- 1 cup gram flour (besan)
- 1 cup sugar
- 1 1/2 cups ghee (clarified butter)
- 1/4 cup water
- 1/4 teaspoon cardamom powder
- Chopped nuts like almonds or cashews (optional)
Instructions:
- Prepare the Tray:
- Grease a tray or plate with a little ghee and keep it ready. This will be used to set the Mysore Pak.
- Making the Sugar Syrup:
- In a saucepan, combine sugar and water. Heat it over medium heat, stirring occasionally until the sugar completely dissolves.
- Once the sugar dissolves, reduce the heat and let it simmer until you achieve a one-string consistency. To test this, take a drop of syrup between your thumb and forefinger. When you pull them apart gently, a single string should form.
- Turn off the heat and keep the sugar syrup aside.
- Preparing the Mysore Pak:
- In a heavy-bottomed pan or kadai, heat ghee over low-medium heat.
- Add the gram flour (besan) to the heated ghee and mix well. Stir continuously to avoid lumps and ensure the besan is cooked evenly. This process takes time and patience.
- Keep stirring and cooking the besan-ghee mixture until it turns aromatic and starts to change color to a golden hue. This might take around 12-15 minutes.
- Once the besan is well-roasted and emits a nutty fragrance, slowly add the prepared sugar syrup to the besan mixture while stirring continuously.
- Continue to stir the mixture vigorously to avoid any lumps and to incorporate the sugar syrup evenly into the besan-ghee mixture.
- Add cardamom powder and chopped nuts (if using) to the mixture. Keep stirring.
- Setting the Mysore Pak:
- As the mixture thickens and starts to leave the sides of the pan, transfer it quickly to the greased tray or plate.
- Level the surface with a spatula or spoon. Allow it to cool for a few minutes.
- Cutting and Serving:
- While the Mysore Pak is still warm but firm, cut it into square or diamond shapes using a knife.
- Once completely cooled, the Mysore Pak will harden and set properly.
- Store it in an airtight container.
Tips:
- Be cautious while handling hot sugar syrup and the hot besan-ghee mixture.
- Ensure continuous stirring to prevent lumps and achieve a smooth texture.
- Adjust the quantity of ghee for a softer or firmer texture of Mysore Pak.
Enjoy the rich and decadent Mysore Pak as a delightful, sweet treat!
