Mysore Pak

How to make Mysore pak:

1. Sieve the besan properly so that it contains no lumps.
2. Switch on two burners and put two pans simultaneously so that it is heated properly.
3. Heat the ghee and peanut oil on the Burner 1.
4. Add sugar to the heavy bottomed pan on Burner 2 and add water to it.
5. Boil till 1 string consistency is attained which can be checked by putting some syrup between the fingers.
6. Add 1/3 besan to the bubbling sugar syrup. Stir continuously on the medium flame so that there be no lumps and it mixes properly.
7. Add the other 1/3 part and repeat the same procedure.
8. Repeat the same steps for the remaining portion as well.
9. Blend the flour well with the sugar syrup till the point there are no lumps in it.
10. Add 1 ladle of hot ghee into besan mixture so that it sizzles. Stir it continuously till the ghee is completely absorbed.
11. Repeat the same process till the hot ghee is completely absorbed and the mixture leaves the pan.
12. Transfer the mixture to a rectangular greased pan and level the top with a greased spoon.
13. Leave it aside for 20 minutes so that it cools off.
14. Invert it on a board and cut this into desired sizes.

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.

Trivia

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.