Mysore Pak

Mysore Pak is an Indian sweet. It originated in Karnataka and was invented in 1935. The Maharaja of Mysore Krishnaraja Wodeyar had a sweet tooth. One day when Maharaja ,was ready to have his lunch, his meal was ready but chef Kakasura Madappa had not prepared any dessert. Chef was running out of time. In desperation, chef began experimenting with gram flour, ghee and sugar, he made a soft pak. The Maharaja liked it so much and asked for it's name. Madappa said "Mysore Pak", because nothing else came to his mind.

It is the testimony to the chef that Mysore Pak is still so popular.

Besan (gram flour) --------- 1 cup
Sugar ----------------------- 1 cup
Water ----------------------- 1/4
Ghee ------------------------ 1 1/2 cup
Green cardamom ---------- 3 to 4 (optional)

Let's start
Step 1. Take a pan, hear it up, dry roast the besan for 3 to 5 minutes at low flame and then sieve it. Meanwhile grease the tray  and with some ghee and keep aside. 

Step 2. In a bowl add melted 1 cup of ghee and dry roasted besan and whisk lump free.

Step 3. In a pan add sugar, water and cardamom powder, stir well make 1 string consistency  sugar syrup.

Step 4. Now add the besan and ghee mix (from step 2) into sugar syrup. Stir continuously at low flame and mix well.

Step 5. Now add 2 tbsp ghee and stir continuously. Again add ghee(2 tbsp) mix it well. Repeat this step till 1/2 cup of ghee is finished (add ghee in batches). After 10 to 15 minutes silky smooth consistency separates from pan. 

Step 6. Now transfer the mix into the greased tray, allow it to cool off and set completely. Slice it the way you like.

Note *  
  • Add ghee in batches, do not add ghee more then 2 tbsp at a time.
  • Sugar can be adjusted to your taste.

    Happy Cooking :)


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