Mysore pak
Mysore Pak is a popular Indian sweet that originates from the city of Mysore, Karnataka. It is made primarily from three ingredients: gram flour (besan), ghee (clarified butter), and sugar. The dish is known for its rich, melt-in-the-mouth texture and a deep, golden color. Here’s a basic overview of how it is made:
Ingredients:
- 1 cup gram flour (besan)
- 1 cup ghee (clarified butter)
- 1 cup sugar
- Water (for sugar syrup)
Method:
Preparation of Sugar Syrup: First, sugar and water are mixed in a pan and boiled to make a one-string consistency sugar syrup. This is done by boiling sugar with just enough water to dissolve it, and then boiling it further until the syrup thickens.
Roasting Gram Flour: In a separate pan, ghee is heated, and then the gram flour is added. The flour is roasted in ghee until it gives off a nutty aroma and becomes smooth, without lumps.
Combining Ingredients: Once the gram flour is roasted, the sugar syrup is gradually poured into the mixture while stirring continuously to prevent lumps.
Cooking the Mixture: The mixture is cooked on low heat, stirring constantly until it thickens further and starts to leave the sides of the pan.
Setting the Mysore Pak: Once it reaches the right consistency, the mixture is poured into a greased tray and allowed to cool. After it sets, the Mysore Pak is cut into pieces and served.
The unique feature of Mysore Pak is its texture – it can be either soft or slightly dense, depending on how it’s made. The generous use of ghee gives it a rich flavor, making it a favorite during festivals, weddings, and special occasions.