Mysore pak is made of generous amounts of ghee, sugar, gram flour, and often cardamom.The texture of this sweet is similar to a buttery and dense cookie.
This is an Indian sweet prepared in ghee. It originated in the city of Mysuru, one of the major cities in the Indian state of Karnataka.
It is traditionally served in weddings and other festivals of southern India, and is very popular in baby showers as well.
The Maharaja of Mysore, Krishnaraja Wodeyar (1884–1940), was a food connoisseur and maintained a large kitchen at the Amba Vilas palace in Mysore to prepare different cuisines: from European, to the sacred prasadam or offerings to the various temples within the palace.
The origin of the dish is credited to his chief chef, Kakasura Madappa, who had not made any dessert. With time running out, the desperate Madappa began experimenting, wanting to present the King with something unusual. Adding gram flour, ghee and sugar, he made a soft pak (or mixture).
This was presented on the royal thali as a hot, fudge-like sweet. The chef was called in and asked what the new dessert was called. He said the first thing that came to his mind – the ‘Mysore pak’.
INGREDIENTS for Mysore pak sweets:-
- 2 cups sugar
- ½ cup water
- 1 cup besan / gram flour / chickpea flour / kadle hittu, sieve well
- One cup ghee / clarified butter
- 1 cup oil / vegetable oil
INSTRUCTIONS FOR MYSORE PAK SWEETS:-
HEAT GHEE AND OIL RECIPE:
- firstly, in a large kadai add ghee and oil.
- further get to a boil and simmer till you prepare mysore pak.
MYSORE PAK RECIPE:
- firstly, in a large heavy bottomed / non stick kadai take sugar and water. get to a boil.
- keep boiling and stirring till the sugar attains one string consistency.
- furthermore, keep the flame on very low and add sieved gram flour little by little.
- give a good stir , making sure no lumps are formed.
- further add more besan and continue stirring. add approximately in 3-4 batches.
- adding in batches and continuously stirring avoids from forming lumps.
- now take a ladleful of hot ghee-oil and pour over the besan mixture.
- further, continuously stir till oil is absorbed completely.
- furthermore, add another ladleful of hot oil-ghee. sizzles and starts to froth at the top.
- keep continuously stirring till all the oil is absorbed.
- further, keep repeating 4-5 times till the mixture starts to separate from pan.
- and also the oil will start releasing from sides. no more the besan mixture will absorb oil.
- immediately, transfer the mixture to greased tray of enough depth. this helps to continue cooking and get golden brown colour in between.
- further, after 5 minutes cut into pieces as desired.
- after 30 minutes separate the pieces.
- finally, serve perfect taste and textured mysore pak.