Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.
Making Mysore Pak Is Easy
Mysore pak is a scrumptious, often square-shaped sweet that just melts into your mouth and is immensely satisfying to eat. Often, people are afraid of making this traditional, popular sweet—but it's easier than you might think. It is made of only four ingredients: gram flour, sugar, oil, and ghee. It took me only about 30 minutes to prepare. You need to use a mixture of ghee and oil—ghee for the flavor and oil for the texture.
Before starting to make this dessert, please note that the key to making a perfect Mysore pak is to follow the guidelines below word for word!
|Prep time||Cook time||Ready in||Yields|
About 25 pieces
- 1 bowl gram flour/chickpea flour
- 1 bowl or 2 tablespoons more sugar
- 1 bowl ghee and oil mix
- Gather all the ingredients for making Mysore pak.
- Grease a deep, rectangular tray. You'll pour the hot Mysore pak into this shortly. The shape of the pan helps you to make uniform square-shaped or rectangular pieces. I used a round pan because I didn't have a rectangular tray.
- Put the sugar in a deep bottomed pan. Pour in an equal quantity of water. Mix well. Heat the pan and stir the mixture occasionally. In the beginning, sugar dissolves in the water. Next, it starts boiling. Keep watching for the right time to mix in the gram flour. Once the syrup becomes a little thick and slightly yellowish, take a little syrup in a spoon and drop it slowly. This is to test the consistency. While falling, it will make a line in the beginning; later, it will fall in long drops. To get this consistency, you may have to boil the sugar syrup for about 5 minutes.
- At this stage, add 2 to 3 tablespoons of gram flour. Stir continuously. You may find many lumps while stirring. There is no need to worry. They will disappear once you start pouring the hot oil-ghee mix on it.
- Simultaneously, heat the oil-ghee mix on another stove.
- After stirring the mix for 2 to 3 minutes, pour a ladleful of piping hot oil on the mix. You should hear a sizzling sound. Stir it for a minute. The mix will absorb the oil completely.
- Add some more gram flour. Repeat the same procedure to add hot oil. Using this method, finish adding the rest of the gram flour. Stir the mix while doing this. At this point, there shouldn't be any lumps in the mix.
- Eventually, the mix will not absorb the oil-ghee anymore. The oil will start oozing out from the mix. At this point, stop adding oil.
- Stir the mix continuously. Keep the heat very low. The mix will become lighter and porous. You should see the oil-ghee collected on the edges. Turn off the fire.
- Pour the hot mix into the greased tray. Leave it for 5 minutes. Take a knife and draw lines on the surface (not going deep into it) to get square pieces. At this point, the mix will be liquid and very hot inside.
- After 10 minutes, make the same lines deeper into the Mysore pak with the knife. Immediately start removing the pieces one by one. Otherwise, they may become a darker color due to the heat inside.
- The Mysore pak is ready! Enjoy eating this mouth-pleasing sweet whenever you desire. They stay fresh for 15 to 20 days at room temperature. Happy eating!