Melt-in-the-Mouth Mysore Pak: Failproof Recipe

Mysore Pak Recipe

With rich flavors and delectable sweetness, Mysore Pak is renowned for its melt-in-your-mouth texture and aromatic essence. It is a beloved treat that has been cherished for generations in India. In this blog post, we’ll explore how to create this divine sweet at home.

Journey of Mysore Pak

Mysore Pak is a sweet that traces its origins back to the royal kitchens of Mysore, a city in the southern part of India. Legend has it that Mysore Pak was first created in the 19th century by the royal chef Kakasura Madappa, who served in the court of the Maharaja of Mysore, Krishna Raja Wadiyar IV.

The story goes that the Maharaja had a sweet tooth and was fond of rich, indulgent desserts. He requested his chef to create a unique sweet that was fit for royalty. Madappa rose to the challenge and experimented with various ingredients, eventually concocting a delectable combination of gram flour or chick pea flour (besan), ghee (clarified butter), and sugar.

The result was a rich, melt-in-your-mouth delicacy with a distinctive texture and flavor. The Maharaja was so delighted with the creation that he named it “Mysore Pak” in honor of his kingdom. Mysore pak is enjoyed by people all over India and beyond.

Despite its humble ingredients, Mysore Pak has a rich and royal legacy, making it not just a delicious treat but also a symbol of tradition and cultural heritage.

We prepare the key ingredient besan flour at home. It is prepared from roasting & grinding chick peas. If you are not sure of it, you can buy besan flour online.

Some of our sweet recipes

Ghee Mysore Pak

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Ingredients

  • Besan flour (chick pea flour)- 1 1/2 cup
  • Sugar – 1 cup
  • Ghee (clarified butter – 1 cup)
  • A pinch of cardamom powder
  • A handful of chopped nuts (optional, for garnish)
  • Saffron strands – 4 to 5 (optional)
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Instructions For Making Perfect Mysore Pak

Step 1 : Grease a square or rectangular tray with a little ghee and set it aside. This will prevent the Mysore Pak from sticking to the tray once it’s set.

Step 2 :I n a dry, heavy-bottomed pan, roast the besan flour over low heat until it turns aromatic. 

Step 3 : Be sure to stir continuously to prevent burning. Once roasted, remove the besan from heat and set it aside.

Step 4 : In a separate saucepan, combine the sugar with just enough water to cover it. Cook the sugar over medium heat until it reaches a one-string consistency, meaning that when a drop of syrup is pressed between your fingers and pulled apart, it forms a single thread. As shown below

single string consistency

Step 5 : Once the sugar syrup reaches the desired consistency, add the roasted besan to it, stirring continuously to avoid any lumps. Gradually add the ghee, little by little, while continuing to stir.

Step 6 : Keep cooking the mixture over low heat, stirring constantly to prevent it from sticking to the bottom of the pan. The mixture will thicken and ghee start to leave the sides of the pan. At this stage, add the cardamom powder and mix well.

Step 7 : Once the mixture reaches a thick, pourable consistency and starts to foam, quickly pour it into the greased tray. Use a spatula to spread it evenly, smoothing out the surface.

Mysore Pak

If desired, sprinkle chopped nuts  or saffron over the surface of the Mysore Pak for added texture and flavor. Allow the Mysore Pak to cool and set at room temperature for at least an hour.

Once set, cut the Mysore Pak into small squares or diamond shapes using a sharp knife. Serve and enjoy the rich, melt-in-your-mouth goodness of this classic Indian sweet.

Tips To Achieve Right Consistency

  • Use high-quality ghee for the best flavor and texture.
  • Be cautious while cooking the sugar syrup to avoid overcooking, as it can result in a hard Mysore Pak.
  • Store the leftover Mysore Pak in an airtight container at room temperature for up to a week.
  • If the mixture is dry , add the ghee gradually, little by little, while continuously stirring.
  • Keep an eye out for the foaming stage. Once the mixture starts to foam and thickens, it’s a sign that it’s almost ready to be transferred to the tray.
  • -Allow the mixture to cool and set at room temperature for at least an hour before cutting into pieces.

If you’re conscious to use white sugar you can replace the given measurement with brown sugar. It tastes equally good.

Whether enjoyed as a festive treat or a simple indulgence, this melt-in-your-mouth delicacy will be a sure hit in your home . With its heavenly combination of besan, ghee, and sugar, Mysore Pak is sure to captivate your senses and leave you craving for more. Give this recipe a try and savor the magic in every bite. Have a sweet day !!

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