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Kya Baat Hai! Mysore Pak Kheer – A Royal Treat for Your Sweet Tooth!

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Chef Curry Do’pyaza

Kya Baat Hai! Mysore Pak Kheer – A Royal Treat for Your Sweet Tooth!

Namaste doston! Kem chho? Assalamualaikum! Sat Sri Akal! Chef Curry Do’pyaza here, ready to tickle your taste buds with a dessert that’s fit for a Maharaja! Today, we’re diving deep into the creamy, dreamy world of Mysore Pak Kheer.

This isn’t just any kheer, my friends. This is a fusion of two beloved Indian sweets: the rich, crumbly Mysore Pak and the comforting, milky Kheer. It’s like a double dose of deliciousness, perfect for celebrating joyous occasions!

When to Indulge?

Mysore Pak Kheer is a fantastic choice for Diwali, Raksha Bandhan, Eid, or even a simple family get-together. It’s especially delightful during the cooler months, when a warm, comforting dessert is exactly what the doctor ordered. It’s also a wonderful treat to make for Vaisakhi or Onam!

A Little History Lesson

Mysore Pak, as the name suggests, hails from the royal kitchens of Mysore. Legend has it that it was accidentally invented by a palace cook, Kakasura Madappa, who was trying to impress the Maharaja Krishna Raja Wadiyar IV. He mixed gram flour, ghee, and sugar, and voila! A new sweet was born. Kheer, on the other hand, has ancient roots in India, mentioned in Ayurveda and ancient literature. Combining these two is a modern twist, a culinary innovation that’s sure to impress!

Let’s Get Cooking!

  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes

Ingredients You’ll Need:

  • Mysore Pak: 250 grams (about 9 ounces) – store-bought or homemade
  • Dudh (Milk): 1 liter (about 4 cups) – full cream is best for richness
  • Cheeni (Sugar): 1/2 cup (adjust to your sweetness preference)
  • Elaichi Powder (Cardamom Powder): 1/2 teaspoon – for that aromatic touch
  • Kesar (Saffron) Strands: A pinch – soaked in 2 tablespoons of warm milk (optional, but adds beautiful color and flavor)
  • Badam (Almonds): 1/4 cup – slivered or chopped
  • Pista (Pistachios): 1/4 cup – slivered or chopped
  • Ghee (Clarified Butter): 1 tablespoon – for roasting nuts (optional)

Step-by-Step Instructions:

  1. Crumble the Mysore Pak: Gently crumble the Mysore Pak into small pieces. Don’t make it too fine; we want some texture!
  2. Boil the Milk: In a heavy-bottomed pan, bring the milk to a boil over medium heat. Keep stirring to prevent it from sticking to the bottom.
  3. Simmer and Thicken: Once boiling, reduce the heat to low and let the milk simmer for about 20 minutes, stirring occasionally. It should thicken slightly.
  4. Add Sugar and Mysore Pak: Add the sugar and crumbled Mysore Pak to the simmering milk. Stir well until the sugar dissolves and the Mysore Pak melts into the milk, creating a creamy, luscious base.
  5. Flavor it Up: Stir in the cardamom powder and the saffron milk (if using). The saffron will give the kheer a beautiful golden hue and a delicate flavor.
  6. Roast the Nuts (Optional): In a small pan, melt the ghee over medium heat. Add the almonds and pistachios and roast them until they turn golden brown and fragrant. Be careful not to burn them!
  7. Garnish and Serve: Pour the Mysore Pak Kheer into serving bowls. Garnish with the roasted nuts (or just sprinkle them on raw, if you prefer). Serve warm or chilled, as you like!

Chef Curry’s Top Tips:

  • Don’t Overcook: Be careful not to overcook the kheer, as it will continue to thicken as it cools.
  • Adjust Sweetness: Taste the kheer as it cooks and adjust the amount of sugar to your liking. Remember, Mysore Pak is already sweet, so you might not need much extra sugar.
  • Use Good Quality Mysore Pak: The quality of the Mysore Pak will directly impact the flavor of the kheer. Choose a brand you trust or, better yet, make your own!
  • Patience is Key: Simmering the milk slowly is crucial for developing a rich, creamy texture. Don’t rush the process!

Cooking Variations:

  • Pressure Cooker: Not recommended, as it can easily burn.
  • Oven: Not recommended.
  • Microwave: Not recommended.
  • Slow Cooker/Crockpot: You can simmer the milk in a slow cooker on low for 2-3 hours, then add the Mysore Pak and other ingredients as directed.
  • Induction Stove: Works perfectly well! Just be sure to use a heavy-bottomed pan and adjust the heat accordingly.

Nutritional Information (approximate, per serving):

  • Calories: 350-400
  • Fat: 20-25g
  • Protein: 8-10g
  • Carbohydrates: 30-35g

Serving Suggestions:

  • Serve warm or chilled.
  • Garnish with extra nuts, saffron strands, or a sprinkle of edible silver leaf (vark).
  • Pair it with a scoop of vanilla ice cream for an extra decadent treat.

Now it’s your turn! Go ahead, try this delicious Mysore Pak Kheer recipe at home. It is a fantastic recipe that is easy to make and a great way to impress your friends and family.