- 1 cup besan (chickpea flour)
- 1.5 cups Sugar
- 1 cup Ghee
- 1/5 cup groundnut oil(optional)
- 1/2 cup water
How to make Mysore pak:
Note: If your Mysore Pak is darker inside as compared to the top or bottom then you have made it in the most admirable classic way. The reason being that the middle portion retains heat more hence the colour is few shades darker.
The Mysore Pak is a South Indian sweet, which originated from Mysuru in Karnataka and is prepared with ghee, sugar, and gram flour to which a little cardamom powder is added to lend a peculiar taste to the pak.
The dish was invented in the Royal kitchen of Mysore palace by a head cook during the reign of Krishna Raja Wadiyar IV. The head chef, Madappa prepared the concoction of ghee, sugar, gram flour, and cardamom. Mysore Pak simply means “The Sweet from Mysore”.
The Paaka Shastra (the book of cooking procedures) in Kannada gives detailed steps for preparation. The sugar syrup is initially made by mixing equal amounts of sugar and water and heating the mixture till we get a sticky syrup. This is the sweetening agent in most of the South Indian desserts. The glaze of the ghee at the top makes the pak look absolutely mouth-watering. The soft delicacy melts in your mouth resulting in an explosion of flavours.