Dessert, Karnataka Style, South Indian

MYSORE PAK | HOW TO MAKE MYSORE PAK

Mysore pak

Mysore Pak is the traditional Indian sweet that originated from the city of Mysore, Karnataka. This is a delicious and tasty sweet made with generous amounts of ghee, sugar syrup, and gram flour.

This delicacy is typically prepared for festivals like Diwali and Janmashtami, and it is the most usually presented sweet during weddings, festivities, and small to large celebrations.

This dish was first prepared by a chief chef working in the kitchen of Maharaja Krishnaraja Wodeyar. By mixing the ghee, gram flour, and sugar syrup, he made a soft mixture and served it on the royal thalli as a fudge-like sweet. When asked by the king the chef named the sweet as Mysore Paka – Paka meaning the sugar syrup and Mysore, as it was first made there.

There are two types: the soft version and the traditional hard form. This recipe which I shared is the soft one, which just melts in your mouth as you eat it.

The authentic recipe has the unique texture gained from the roasted flour and the generous amount of ghee used. We must be very liberal with the amount of ghee while making this dish.

Some people use oil while making this sweet, but using half oil and half ghee gives better results. The oil gives a porous and airy texture. I suggest using ghee for getting the soft texture.

It is the most tricky sweet to make, the consistency of the sugar syrup is the key. It must reach the single strand consistency or the softball stage. If it goes too far, the sweet turns dense. The sweet doesn’t hold its shape if we use the paka before achieving the single-stranded consistency.

This recipe yields 16 medium-sized pieces. The shelf life of this dessert is more than one month as we use very less amount of water while making it.

How to make Mysore Pak

  1. Strain the gram flour 2 to 3 times, make sure there are no lumps.
Mysore pak

2. Dry roast the flour on low flame until it turns aromatic by losing the raw smell, which will take 10-12 mins.

Mysore pak

3. Cool the flour and add half a cup of ghee. Mix until the ghee is all melted and the flour is incorporated well without any lumps. Keep aside.

Mysore pak

4. On the other hand, prepare sugar syrup by boiling sugar and water in a separate pan. Boil the sugar syrup until it reaches one strand consistency.

Mysore pak
Mysore pak

5. Pour the sugar syrup into the flour-ghee mixture and turn on the heat. Stir continuously.

Mysore pak
Mysore pak

6. Add ghee in intervals, when the mixture starts to thicken. Stir continuously and make sure all the ghee is well incorporated.

Mysore pak
Mysore pak

7. Line a tray with parchment paper beforehand.

Mysore pak

8. When the mixture leaves the pan and doesn’t stick to the fingers when touched with wet fingers, switch off the flame and quickly transfer the mixture to the tray lined with parchment paper & gently spread.

Mysore pak
Mysore pak

9. Cut it into the desired shape before the mixture hardens.

Mysore pak

10. Serve Mysore Pak once it cools down.

Mysore pak
Mysore pak

MYSORE PAK

Srilatha
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Dessert, Sweet
Cuisine Indian, Karnataka
Servings 4 people
Calories 570 kcal

Ingredients
  

  • 1 cup Ghee
  • 1 cup Gram flour (Besan)
  • 1 cup Sugar
  • ¼ cup  Water

Instructions
 

  • Strain the gram flour 2 to 3 times, make sure there are no lumps.
  • Dry roast the gram flour on low flame until it turns aromatic by losing the raw smell, which will take 10-12 mins.
  • Cool the flour and add half a cup of ghee. Mix until the ghee is all melted and the flour is incorporated well without any lumps.
  • Keep aside, in the meantime, prepare sugar syrup by boiling sugar and water on a separate pan. Boil the sugar syrup until it reaches one strand consistency.
  • Pour in the sugar syrup to the gram flour-ghee mixture and turn on the heat. Stir continuously.
  • Add ghee in intervals, when the mixture starts to thicken. Stir continuously and make sure all the ghee is well incorporated.
  • Line a tray with parchment paper beforehand.
  • When the mixture leaves the pan and doesn't stick to the fingers when touched with wet fingers, switch off the flame and quickly transfer the mixture to the tray lined with parchment paper & gently spread.
  • Cut it into the desired shape before the mixture hardens.
  • Serve Mysore Pak once it cools down.

Notes

  1. Do not add any ghee after the mixture starts oozing out the excess ghee.
  2. Use heavy bottomed thick pan for making Mysore Pak.
  3. Parchment paper alternative – Apply ghee to the tray before pouring the mixture 
  4. The mixture must be stirred continuously from start till the end