Mysore Pak is a very famous South Indian sweet. It originated in Mysore, in the state of Karnataka. Hence the name.
I come from the land of Mysore Pak……….Chennai! Sri Krishna sweets( a very famous sweet shop) make these soft sweets which oozes with ghee………..they are melt in the mouth sweets made from sugar, chickpea flour and ghee 🙂
Grand Sweets (another famous sweet shop) make the same Mysore Pak………..but its a harder traditional version.
The recipe below gives you the soft mysore pak which just melts in your mouth.
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This quantity yields about 5 big pieces.
INGREDIENTS:
chickpea flour /kadala maavu/ besan – 1 cup
ghee – 1 cup
sugar – 1 cup
water – 1/4 cup
ghee for greasing the pan
PROCESS:
- I used a 4 x 6 inch glass container for my mysore pak .Grease it with ghee and keep it ready.
- Dry roast the chickpea flour for about a minute or so.
- Sieve the chickpea flour and mix it with half the ghee and keep aside. Make sure it has no lumps. It will be of running consistency.
- Take a non – stick pan and make the sugar syrup. Place the sugar and the water and cook on low flame. Use a rubber spatula and keep stirring. When the sugar completely dissolves and you reach the one string consistency, add the chickpea flour mixture (chickpea flour and ghee)
- Still on low flame, keep stirring till it gets slightly thick. say about 2 minutes or so.
- After that you will keep adding the remaining ghee in 3 to 4 additions, mixing well after each addition. Only after the ghee has been completely absorbed will you add in each addition of ghee.
- Immediately switch off the flame. and transfer into the greased pan. smoothen the tops.
- it will look like alot of ghee floating on the surface, but it will get absorbed in later as it cools.
- cool completely for 2 to 3 hours. When it has cooled completely, overturn it on to a plate and then cut into desired pieces.
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