Authentic Mysore Pak: A Traditional South Indian Dessert Recipe

Ingredients

1 cup of Gram Flour (Besan)
2 cups of Sugar
1/2 cup of Water
1 cup of Ghee (Clarified Butter)
1/4 cup of Vegetable Oil

Steps and instructions

First, heat a pan over low heat and dry roast the gram flour until you can smell the aroma. Make sure not to overheat the flour. Allow it to cool.
In a heavy-bottomed pan, add the sugar and water. Stir over medium heat until the sugar dissolves completely.
Once the sugar syrup reaches a one-string consistency, reduce the heat to low and gradually add the roasted gram flour, stirring continuously to avoid lumps.
In another pan, heat the ghee and vegetable oil until they are well combined.
Gradually pour the ghee-oil mixture into the gram flour and sugar syrup mixture. Keep stirring the mixture continuously. The mixture will start frothing and increase in volume.
Once the mixture leaves the sides of the pan and the ghee starts separating, turn off the heat and pour the mixture into a greased tray.
Allow the Mysore Pak to cool before cutting it into squares or your preferred shape. Serve and enjoy.

Tools for making

Pan - A heavy-bottomed pan for cooking the gram flour mixture.
Tray - A greased tray for pouring and cooling the Mysore Pak mixture.
Stirring Spoon - A spoon for continuously stirring the gram flour mixture.
Spatula - A spatula for scraping the sides of the pan while cooking the sugar syrup.
Measuring Cups - Cups for accurately measuring the gram flour, sugar, and water.
Measuring Spoons - Spoons for measuring the ghee and vegetable oil.
Knife - A knife for cutting the cooled Mysore Pak into desired shapes.

Recipe variations

Adding cardamom powder or saffron strands for additional flavor.
Replacing gram flour with almond flour or cashew flour for a nuttier taste.
Using jaggery instead of sugar for a more traditional flavor and darker color.
Adding chopped nuts like almonds, pistachios, or cashews for added crunch and texture.
Using melted butter instead of ghee for a slightly different flavor.
Adding a pinch of salt to enhance the sweetness.
Experimenting with different shapes and sizes, such as making Mysore Pak balls or shaping it into a cake.

Recipe overview

Mysore Pak is a classic, traditional Indian sweet that originates from the city of Mysore. It's a rich dessert made with the humble ingredients of ghee (clarified butter), sugar, and gram flour. This sweet treat is a staple in many Indian festivals and celebrations, revered for its melt-in-the-mouth texture and delicious, sweet flavor. This recipe will guide you through the process of making Mysore Pak at home. Expect to engage in a little bit of stirring and to be greeted by a divine aroma filling your kitchen. Once ready, you'll have a batch of golden, ghee-laden pieces of Mysore Pak that are sure to satisfy your sweet cravings. Enjoy the process and the result: a delicious homemade Indian dessert.

Common questions

Can I use any other flour instead of gram flour (besan)?
No, Mysore Pak traditionally requires gram flour (besan) as the main ingredient. Using any other flour will alter the taste and texture of the dish.
What is the purpose of dry roasting the gram flour?
Dry roasting the gram flour enhances its flavor and removes any raw taste. It also helps in achieving the desired texture of Mysore Pak.
How do I know when the sugar syrup has reached a one-string consistency?
To check the consistency of the sugar syrup, take a small amount between your thumb and forefinger, then gently pull them apart. If the syrup forms a single string that doesn't break easily, it has reached the perfect one-string consistency.
Can I use butter instead of ghee?
It is recommended to use ghee (clarified butter) for the authentic taste and texture of Mysore Pak. Butter has a different moisture content and may not yield the same results.
How long does it take for the Mysore Pak to cool and set?
It usually takes around 2-3 hours for the Mysore Pak to cool and set. You can also refrigerate it for faster setting.

Serving dishes and utensils

Mixing Bowl - A large bowl to mix the ingredients together.
Heavy-bottomed Pan - A sturdy pan to cook the sugar syrup and gram flour mixture.
Pan - Another pan to heat and combine the ghee and vegetable oil.
Tray or Plate - A greased tray or plate to pour and set the Mysore Pak mixture.
Knife - A sharp knife to cut the cooled Mysore Pak into desired shapes.

Origin stories

Mysore Pak, a delectable sweet dish hailing from the southern plains of India, has an amusing anecdote attached to its origin. It was first concocted in the regal kitchen of Mysore Palace during the reign of Krishna Raja Wadiyar IV. The royal cook, Kakasura Madappa, while experimenting with a medley of gram flour, ghee, and sugar, chanced upon this lusciously rich sweet. When the king savored the delight and inquired about the dish's name, Madappa, caught off guard, improvised the name 'Mysore Pak'. 'Pak' in Kannada means sweet. Since then, this melt-in-mouth sweetmeat has become a staple in all of Karnataka's festive celebrations.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.