Mysore Pak

Introduction to Mysore Pak

Mysore Pak is a rich and delectable South Indian sweet that originates from the royal kitchens of the Mysore Palace in India. Known for its melt-in-the-mouth texture and delectable flavor, it is traditionally prepared during festivals and special occasions. This iconic dessert is made using just three key ingredients: chickpea flour, ghee, and sugar, but the magic lies in the meticulous process of cooking them together to perfection.

The history of Mysore Pak dates back to the 18th century when it was first crafted by the royal chef of the Wodeyar dynasty for King Krishnaraja Wodeyar IV in Mysore, Karnataka. The dessert was so appreciated that it became a traditional conclave of royal feasts and eventually popularized across the nation.

Ingredients

• Chickpea flour (also known as Besan) - 1 cup
• Ghee - 1 cup
• Sugar - 2 cups
• Water - 1/2 cup
• A pinch of cardamom powder for flavor (optional)

Preparation

Step 1: Preparing the Ingredients

Before you start cooking, ensure that you have all the ingredients measured and ready. Make sure your ghee is melted and warm for easy mixing. Sift the chickpea flour to remove any lumps and set it aside in a bowl.

Step 2: Preparing the Sugar Syrup

In a heavy-bottomed pan, combine the sugar and water. Stir over medium heat until the sugar dissolves completely, and the mixture starts to boil. The syrup should reach the one-string consistency. You can check this by taking a drop between your thumb and forefinger and pulling them apart; a single thread should form.

Cooking Process

Step 3: Mixing the Flour

Once the syrup reaches the desired consistency, reduce the flame to low and start adding the sieved chickpea flour gradually. Stir continuously to ensure no lumps are formed. It's crucial to keep stirring to blend the flour evenly with the sugar syrup.

Step 4: Adding Ghee

Once all the chickpea flour is incorporated, start adding the ghee little by little. Continue stirring as you pour in the ghee. The mixture will start to thicken, and a luscious aroma will fill your kitchen. Constantly stirring ensures that the ghee blends well, and the mixture cooks evenly to achieve the perfect crumbly texture of Mysore Pak.

Step 5: Cooking to Perfection

Keep cooking the mixture over low heat, and eventually, it will begin to leave the sides of the pan. At this point, add the cardamom powder if using, to infuse a pleasant aroma. This stage indicates that the sweet is ready to be removed from the heat.

Step 6: Setting the Mysore Pak

Quickly transfer the mixture into a greased tray or a dish. Use a spatula to even out the top. Allow it to cool slightly before you cut it into pieces. Typically, Mysore Pak is cut into squares or diamond shapes for serving.

Enjoy Your Mysore Pak

Mysore Pak can be enjoyed warm or allowed to cool down to room temperature. Most people prefer it with an afternoon cup of tea or coffee, while others enjoy it as a dessert post meals. While storing, keep it in an airtight container to maintain its freshness. The rich flavor and soft, crumbly texture make it irresistible for anyone with a sweet tooth.

Remember, making Mysore Pak is an art, and perfection comes with practice. The joy of indulging in a piece of well-made Mysore Pak, where each bite melts in your mouth, is truly unparalleled.

Happy Cooking and Enjoy Your Homemade Mysore Pak!