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.
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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