Mysore Pak
Mysore Pak Recipe from South India with Besan, Sugar, Ghee, and Water
Introduction
Mysore Pak is a popular South Indian sweet dish that is made from besan (gram flour), sugar, and ghee. It has a rich, buttery flavor and a melt-in-your-mouth texture that makes it a favorite among many.
History
Mysore Pak originated in the city of Mysore in the state of Karnataka, India. It was first created in the 17th century by the royal chef of the Mysore Palace. The recipe was later perfected and popularized by the legendary chef Kakasura Madappa.
Ingredients
How to prepare
- Dissolve the sugar in the water and heat it.
- Continue stirring until the syrup reaches a single thread consistency. You can test this by feeling the syrup between your forefinger and thumb. If the syrup forms a thread when pulled apart, it has reached the desired consistency.
- Remove any lumps from the besan and gradually add it to the syrup, one tablespoon at a time.
- Reduce the heat and add 2 tsp of ghee.
- Stir until the flour and ghee are fully blended with the syrup.
- Keep stirring and add ghee, one teaspoon at a time, until the mixture changes color and texture. Eventually, the mixture will no longer absorb ghee and will become porous, starting to separate from the edges of the vessel.
- At this point, transfer the mixture into a greased plate and use a spatula to press it down, allowing any excess ghee to surface. Do not remove the excess ghee.
- Allow the mixture to cool for 10 minutes.
- Cut it into desired shapes and let it sit for another 10 minutes.
Variations
- Add chopped nuts such as almonds, cashews, or pistachios for added texture and flavor.
- Use jaggery instead of sugar for a healthier alternative.
- Add a pinch of cardamom powder for a hint of aromatic flavor.
Cooking Tips & Tricks
Make sure to continuously stir the mixture while cooking to prevent it from sticking to the bottom of the pan.
- Use a heavy-bottomed pan to ensure even cooking and prevent burning.
- Be careful when handling hot sugar syrup as it can cause burns.
- Allow the Mysore Pak to cool completely before cutting it into pieces to ensure clean cuts.
Serving Suggestions
Mysore Pak can be served as a dessert or snack with a cup of hot tea or coffee. It is also a popular choice for festive occasions and celebrations.
Cooking Techniques
The key to making perfect Mysore Pak lies in achieving the right consistency of the sugar syrup and besan mixture. Be patient and keep stirring until the mixture changes color and texture.
Ingredient Substitutions
If you don't have besan, you can use chickpea flour or all-purpose flour as a substitute. You can also use clarified butter (ghee) instead of regular butter for a richer flavor.
Make Ahead Tips
Mysore Pak can be made ahead of time and stored in an airtight container at room temperature for up to a week. It can also be refrigerated for longer shelf life.
Presentation Ideas
Serve Mysore Pak on a decorative plate or tray garnished with silver foil or edible rose petals for an elegant presentation.
Pairing Recommendations
Mysore Pak pairs well with a hot cup of masala chai or filter coffee. It can also be served with a scoop of vanilla ice cream for a decadent dessert.
Storage and Reheating Instructions
Store leftover Mysore Pak in an airtight container at room temperature or in the refrigerator. To reheat, microwave individual pieces for a few seconds or until warm.
Nutrition Information
Calories per serving
Each serving of Mysore Pak contains approximately 250 calories.
Carbohydrates
Each serving of Mysore Pak contains approximately 30 grams of carbohydrates.
Fats
Each serving of Mysore Pak contains approximately 20 grams of fats.
Proteins
Each serving of Mysore Pak contains approximately 2 grams of proteins.
Vitamins and minerals
Mysore Pak is not a significant source of essential vitamins and minerals.
Alergens
Mysore Pak contains besan (gram flour) which may be a potential allergen for some individuals.
Summary
Mysore Pak is a high-calorie sweet dish that is rich in carbohydrates and fats. It is best enjoyed in moderation as an occasional treat.
Summary
Mysore Pak is a classic South Indian sweet dish that is loved for its rich flavor and melt-in-your-mouth texture. With a few simple ingredients and some patience, you can recreate this traditional recipe at home for a delicious treat.
How did I get this recipe?
I remember the thrill of stumbling upon this recipe for Mysore Pak. It was many years ago, when I was just a young girl living in a small village in southern India. My mother had always been an excellent cook, and she passed down her love for cooking to me. I would spend hours in the kitchen with her, watching and learning as she prepared delicious meals for our family.
One day, as I was exploring the dusty shelves of our village library, I came across an old, tattered cookbook. It was filled with yellowed pages and faded ink, but as I flipped through the pages, I was entranced by the descriptions of exotic dishes and intricate recipes. That's when I stumbled upon the recipe for Mysore Pak, a traditional Indian sweet made from gram flour, ghee, and sugar.
I had never heard of Mysore Pak before, but something about the recipe intrigued me. I could almost taste the rich, buttery flavor and the delicate sweetness of the dessert. I knew I had to try making it myself.
I rushed home with the cookbook tucked under my arm, eager to show my mother the new recipe I had discovered. She raised an eyebrow when I told her about Mysore Pak, but she smiled and agreed to help me make it.
Together, we gathered the ingredients and set to work. My mother showed me how to roast the gram flour until it turned a golden brown, and then she carefully added the ghee and sugar, stirring the mixture until it thickened and began to form a smooth, shiny mass.
As the sweet aroma of the cooking Mysore Pak filled the kitchen, I felt a sense of accomplishment and pride. I had learned a new recipe, and I couldn't wait to share it with my family and friends.
When the Mysore Pak was finally done, I couldn't resist sneaking a taste. The rich, buttery flavor melted in my mouth, and I knew that I had discovered a new favorite dessert.
From that day on, Mysore Pak became a staple in our household. I would make it for special occasions and celebrations, and it never failed to impress our guests. My mother would often tease me, saying that I had a talent for cooking that surpassed even her own.
Over the years, I honed my skills and learned to make Mysore Pak with my own unique twist. I experimented with different ratios of ghee and sugar, adding cardamom or saffron for a touch of spice and color. Each batch turned out slightly different, but always delicious.
As I grew older and started a family of my own, I passed down the recipe for Mysore Pak to my own children. They would watch with wide eyes as I mixed the ingredients and cooked the sweet treat, eager to learn the secrets of its creation.
Now, as I sit in my kitchen, surrounded by the warmth of the stove and the familiar scent of ghee and sugar, I can't help but feel grateful for the day I stumbled upon that old cookbook. It opened up a world of flavors and traditions that have shaped my life and brought joy to those around me.
The recipe for Mysore Pak may have come from a dusty old book, but the memories and moments I have shared with my family while making it are priceless. And as I take a bite of the sweet, buttery dessert, I know that the thrill of stumbling upon that recipe will stay with me forever.