Oye Hoye! Sweet News, My Doston! Let’s Make Mysore Pak, Ek Dum Jhakaas!
Namaste, Salaam, and Sat Sri Akal to all my lovely readers! Chef Curry Do’pyaza here, ready to sprinkle some sweet magic into your kitchens. Today, we are diving deep into the golden, melt-in-your-mouth world of Mysore Pak!
This sweet treat isn’t just a dessert; it’s an emotion, a memory, a burst of joy. Think of Diwali, weddings, or even just a special pooja at home. Mysore Pak always makes an appearance, spreading its rich, ghee-laden goodness to everyone. It’s especially popular during festivals like Diwali and Dussehra in Karnataka and other parts of South India. It’s also a common sweet to share during joyous occasions like weddings and birthdays.
A Royal Bite of History
Legend has it that Mysore Pak was born in the kitchens of the Mysore Palace, thanks to the royal chef, Kakasura Madappa. He was experimenting with chickpea flour (besan), ghee, and sugar, trying to create something unique for the Maharaja Krishnaraja Wodeyar IV. And boy, did he succeed! The Maharaja was so impressed that he named it “Mysore Pak” – “Pak” meaning sweet in Kannada. The original recipe was a closely guarded secret, but thankfully, it has evolved and is now enjoyed by everyone!
Ready to Get Cooking?
Let’s get started! Here’s what you’ll need:
- Preparation Time: 15 minutes
- Cooking Time: 25 minutes
Ingredients You’ll Need (with a Dash of Love)
- Besan (Chickpea Flour): 1 cup (sifted for a smooth texture)
- Ghee (Clarified Butter): 2 cups (the star of the show – use good quality!)
- Sugar (Cheeni): 1 cup (adjust to your sweetness preference)
- Water (Pani): ½ cup
- Cardamom Powder (Elaichi Powder): ¼ teaspoon (for that aromatic touch)
Step-by-Step: Making Magic Happen
- Sugar Syrup First: In a heavy-bottomed pan, combine sugar and water. Heat over medium heat, stirring until the sugar dissolves completely. Once dissolved, let it simmer until it reaches a one-string consistency. This means when you take a drop of the syrup between your thumb and forefinger and pull them apart, a single string should form.
- Besan Bhunaai (Roasting the Flour): While the sugar syrup is simmering, in another pan, dry roast the besan over low heat for about 5-7 minutes. Keep stirring continuously to prevent it from burning. The besan should release a nutty aroma.
- Ghee Power: Now, slowly add the ghee to the roasted besan, a little at a time. Keep stirring constantly to avoid any lumps. The mixture will start to bubble and become frothy.
- The Grand Finale: Once the sugar syrup reaches the one-string consistency, slowly pour it into the besan-ghee mixture. Be careful, it will splutter! Keep stirring continuously and vigorously. The mixture will start to thicken and become porous.
- Setting Time: Keep stirring until the mixture starts leaving the sides of the pan and looks like a golden, porous mass. This is the sign! Quickly transfer the mixture to a greased tray or plate.
- Cooling and Cutting: Let it cool slightly for about 10-15 minutes. While it’s still warm, cut it into squares or diamonds. Let it cool completely before serving.
Chef’s Tips for a Perfect Mysore Pak
- Ghee is King: Use good quality ghee for that authentic taste and texture.
- Low and Slow: Roast the besan on low heat to avoid burning. Patience is key!
- Stir, Stir, Stir: Continuous stirring is crucial to prevent lumps and ensure even cooking.
- One-String Wonder: Getting the right consistency of the sugar syrup is vital.
- Grease Well: Make sure your tray is well-greased to prevent the Mysore Pak from sticking.
Different Ways to Cook Mysore Pak
- Gas Stove: The traditional method, and my personal favorite! Just follow the steps above carefully.
- Induction Stove: Works just as well as a gas stove. Adjust the heat settings accordingly.
- Microwave (Not Recommended): While possible, it’s difficult to control the consistency and prevent burning.
- Oven (Not Recommended): Not suitable for making Mysore Pak.
- Air Fryer (Not Recommended): Not suitable for making Mysore Pak.
- Pressure Cooker (Not Recommended): Not suitable for making Mysore Pak.
- Slow Cooker/Crockpot (Not Recommended): Not suitable for making Mysore Pak.
Nutritional Information (Approximate per serving)
- Calories: 250-300
- Fat: 15-20g
- Carbohydrates: 25-30g
- Protein: 3-4g
Note: These values are approximate and can vary depending on the specific ingredients and portion sizes.
Serving Suggestions
- Serve Mysore Pak at room temperature.
- Enjoy it as a dessert after a delicious Indian meal.
- Pair it with a cup of hot chai or coffee.
- It also makes a wonderful gift for friends and family.
Time to Get Cooking!
So there you have it, my friends! A simple yet elegant recipe for Mysore Pak that will surely impress. Go ahead, try it out, and let me know how it turns out. Share this recipe with your loved ones and spread the sweetness!
Happy cooking, and remember, every dish is a story waiting to be told!