I’m back in Mumbai from my home town after a month long vacation. Had a wonderful time with my dear ones and now back to my routine life.
This is the best time to be in this city of dreams I have to say. Why so….cause it’s Diwali round the corner – “The Festival of Lights, colors and yummy sweets.” Every street and esp. every sweet shop in this beautiful city is illuminated this time around, giving them a heavenly look.
Diwali brings back colorful memories from my childhood. I feel lucky to have spent a major portion of my life in the charming city of Mysore. Everything about this city rite from the streets to the friendly people to the festivals and the sweets is totally endearing. A place holding on to its royal heritage and filled with festivities.
Today its the recipe of Mysore pak that I’m going to share with you guys. – A secret recipe that was closely guarded at the royal kitchen of Mysore palace for a very long period of time. Though there are numerous ways of making this yummy treat, this is by far the easiest one I feel. So here goes the easy recipe for Mysore pak.
Mysore pak recipe
Prep time: 10 mins.; Cooking time; 30 mins.
- Besan (Chickpea flour): 1 cup
- Ghee: 1 cup
- Sugar: 1 cup
- Water: 1/4th cup
- Take a non-stick pan and add 3 tsp. Ghee to it.
- Add besan and roast till the raw smell of besan reduces.
- Sieve the roasted besan into a bowl.
- Add 3/4th cup of ghee to the besan and mix till there are no lumps.
- Now put sugar into a non-stick pan.
- Add water and simmer.
- Simmer till the sugar syrup reaches a one string consistency i.e. When a drop of the sugar syrup is placed between the thumb and the forefinger, it forms a string.
- At this stage, add the besan-ghee mix and stir.
- Continue stirring and add the remaining 1/4th cup of ghee when the mix starts sticking to the base of the pan.
- Keep stirring till the mix starts leaving the sides and base of the pan without sticking to the pan.
- At this point when it forms a mass and separates from the pan, transfer to the desired greased tin.
- Cut into desired squares after it sets, approx. 10 mins., while it is still warm.
- Store in an airtight container.
- Roasting is a crucial step in this recipe, as without roasting, the Besan doesn’t absorb enough ghee, thus leaving the end product greasy.
- Sieving the roasted besan is equally important, as this gives a lumpfree Mysore pak.
- Maintain low flame throughout the process.
- The besan-ghee mix should be added to the sugar syrup only when it reaches the one-string consistency.- Neither before nor after. If the sugar syrup crosses this stage and feels stickier, add a couple of tbsp. water to the syrup and bring it back to one-string consistency before adding the besan mix.
- Finally, it is important to take the Mysore pak off the heat at the right stage. If you remove the Mysore pak from heat before it separates as a mass from the pan, the final product will be sticky and will not give clean cuts. On the other hand, if the Mysore pak stays on heat beyond this stage, the end product will be hard.
1. Take ghee in a non-stick pan.
2. Add besan and roast till the raw smell of the besan reduces.
3. Sieve the roasted besan and keep aside.
4. To this add 3/4th cup of ghee and stir to make a lump free batter.
5. Take sugar in a non-stick pan and add water to it.
6. Let the sugar syrup bubble and reach a one-string stage.
7. Now add besan-ghee mix to the sugar syrup with continuous stirring.
8. Slowly add in the remaining 1/4th cup of ghee and stir till it starts leaving the sides and base of the pan.
9. Pour into a greased tin. Gently tap the tin to evenly spread the Mysore pak.
10. Cut into desired squares in about 10 mins., while it is still warm.