Aye Mere Deshwasiyon! Let’s Make Some Ghee-licious Mysore Pak!

Namaste, Salaam, Kem Chho, Sat Sri Akal! Chef Curry Do’pyaza here, your friendly neighbourhood cook, back with another recipe that’ll make your taste buds sing a happy tune. Today, we’re diving deep into the golden, melt-in-your-mouth goodness of Mysore Pak!

This sweet treat is more than just a dessert; it’s a celebration on a plate. Think Diwali lights twinkling, weddings filled with laughter, and festivals bursting with colour – Mysore Pak is a star at all these joyous occasions. It’s especially popular during Diwali, Dussehra, and any time you want to add a touch of sweetness to life.

A Royal Treat’s Tale

Legend has it that this delectable sweet was born in the kitchens of the Mysore Palace, crafted by a talented chef named Kakasura Madappa for the Maharaja Krishna Raja Wadiyar IV. It was initially called “Mysore Paka,” meaning “sweet from Mysore.” The Maharaja loved it so much that it quickly became a royal favourite, and eventually, a beloved sweet across India. It’s a sweet with a history as rich and golden as its taste!

Get Ready to Cook!

Preparation Time: 15 minutes
Cooking Time: 30-40 minutes

What You’ll Need (Ingredients)

Besan (Gram Flour): 1 cup (sifted for a smooth texture)
Ghee (Clarified Butter): 2 cups (the star of the show!)
Sugar (Cheeni): 1 cup
Water (Paani): ½ cup
Cardamom Powder (Elaichi Powder): ½ teaspoon (for that aromatic touch)

Let’s Get Cooking!

Sweet Syrup Symphony: In a thick-bottomed pan, combine the sugar and water. Heat it over medium heat, stirring constantly until the sugar dissolves completely. Let it simmer until you achieve a one-string consistency. To test this, take a small drop of the syrup between your thumb and forefinger. If it forms a single, unbroken string when you pull them apart, you’re golden!
Besan’s Buttery Bath: While the sugar syrup is simmering, gently melt 2 tablespoons of ghee in a separate pan. Slowly add the sifted besan to the melted ghee. Keep stirring continuously over low heat to avoid any lumps. Roast the besan until it releases a nutty aroma and turns a light golden brown. This step is crucial for a delicious, non-sticky Mysore Pak.
The Grand Fusion: Now, the fun part! Reduce the heat to low. Slowly pour the hot sugar syrup into the roasted besan mixture, stirring continuously. Be careful, it might splutter a little!
Ghee-licious Drizzle: Here comes the magic! Add the remaining ghee, one tablespoon at a time, stirring continuously. The mixture will start to absorb the ghee and become frothy. Keep stirring until the ghee separates from the mixture and the Mysore Pak starts to leave the sides of the pan. This process can take about 20-25 minutes, so be patient and keep stirring with love!
Aromatic Finale: Stir in the cardamom powder for that final touch of flavour.
Setting the Stage: Grease a tray or a shallow dish with ghee. Pour the Mysore Pak mixture into the greased tray and spread it evenly.
Cooling & Cutting: Let the Mysore Pak cool down completely at room temperature. Once cooled, cut it into squares or diamond shapes.

Chef Curry’s Top Tips for Mysore Pak Perfection

Sift the besan! This ensures a smooth, lump-free Mysore Pak.
Use good quality ghee! It makes all the difference in the taste and texture.
Be patient while roasting the besan! A well-roasted besan is key to a delicious Mysore Pak.
Stir continuously! This prevents the mixture from sticking to the pan and ensures even cooking.
Don’t overcook the sugar syrup! A one-string consistency is perfect.
Low heat is your friend! Cook the Mysore Pak on low heat to prevent burning.

Cooking it Your Way!

Gas Stove: The traditional method, perfect for controlling the heat.
Induction Stove: Works just as well, offering precise temperature control.
Oven: Roasting the besan in the oven at a low temperature (150°C or 300°F) can give it an even, nutty flavour. Keep an eye on it and stir occasionally.
Microwave: Not recommended for the entire process, but you can melt the ghee in the microwave for convenience.
Pressure Cooker/Air Fryer/Slow Cooker/Crockpot: These methods are not suitable for making Mysore Pak.

Nutritional Nuggets (per serving, approximate)

Calories: 250-300
Fat: 15-20g
Carbohydrates: 25-30g
Protein: 3-4g

Note: Nutritional information is approximate and can vary based on specific ingredients and portion sizes.

Serving Suggestions

Enjoy it as is, a sweet treat after a delicious meal.
Serve it with a scoop of vanilla ice cream for an extra indulgent dessert.
Offer it to guests during festivals and celebrations.

A Sweet Call to Action

So there you have it, folks! My simple and delicious recipe for Mysore Pak. Now, go ahead, try this recipe at home, and share the joy with your friends and family. Let the sweet aroma of ghee and cardamom fill your kitchen and create memories that will last a lifetime! Happy Cooking!