Mysore Pak Recipe: A Sweet Delight from South India

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Mysore Pak is a classic South Indian sweet that’s renowned for its melt-in-the-mouth texture and rich, buttery flavor. Named after the city of Mysore in Karnataka, this sweet treat has earned a special place in Indian cuisine. Making Mysore Pak at home might seem challenging, but with the right technique, you can recreate this delectable dessert. Let’s embark on the journey of making homemade Mysore Pak.

Ingredients:

  • 1 cup besan (gram flour)
  • 1 cup ghee (clarified butter)
  • 1 cup sugar
  • 1/4 cup water
  • A pinch of cardamom powder
  • A pinch of edible camphor (optional, for aroma)
  • A few cashews, chopped
  • Ghee for greasing

Instructions:

Preparing the Sugar Syrup:

  1. Heat Sugar and Water:
    • In a heavy-bottomed pan, combine the sugar and water.
    • Heat this mixture over medium heat, stirring continuously until the sugar dissolves completely.
  2. Boil to One-String Consistency:
    • Once the sugar dissolves, bring the syrup to a boil.
    • Keep boiling the syrup until it reaches the “one-string” consistency. To check, take a drop of syrup between your thumb and index finger; it should form a single thread when pulled apart.
    • At this stage, add the cardamom powder and edible camphor (if using), and give it a quick stir.

Making Mysore Pak:

  1. Prepare the Gram Flour Mixture:
    • In a separate heavy-bottomed pan, heat the ghee over low heat until it melts.
    • Add the besan (gram flour) to the melted ghee.
    • Stir well to combine, ensuring there are no lumps.
    • Roast the besan in the ghee over low heat, stirring continuously. This process can take about 10-15 minutes until the besan turns aromatic and changes color to a deep golden brown. This step is crucial for the flavor of Mysore Pak, so be patient and don’t rush.
  2. Combine Sugar Syrup and Besan Mixture:
    • Once the besan is roasted to perfection, carefully pour in the sugar syrup. Be cautious as it can splutter.
    • Continue to cook over low heat while stirring continuously to avoid lumps.
  3. Cook Until it Thickens:
    • Keep cooking the mixture, stirring continuously, until it thickens and starts leaving the sides of the pan. You will notice that it becomes denser and more cohesive.
  4. Add Chopped Cashews:
    • Just before you are ready to remove it from the heat, add the chopped cashews to the mixture.
  5. Transfer to Greased Pan:
    • Grease a plate or tray with ghee and set it aside.
    • Once the mixture reaches the desired consistency, quickly transfer it to the greased plate.
  6. Shape and Cut:
    • While the mixture is still hot, flatten and shape it using a greased spatula or the back of a ladle. You can also use a knife to mark square or diamond shapes.
  7. Cool and Cut:
    • Allow the Mysore Pak to cool for about 30 minutes. It will firm up during this time.
    • Once it’s cooled but still slightly warm, cut it along the marked lines.
  8. Serve:
    • Carefully remove the pieces and serve your homemade Mysore Pak. It’s ready to enjoy!

Homemade Mysore Pak – A Sweet Symphony:

Mysore Pak is not just a sweet; it’s a cultural icon that represents the rich culinary heritage of South India. Making it at home allows you to savour the authentic flavours and textures of this classic dessert. Share it with family and friends as a delightful treat for special occasions or celebrations.

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