How to Make Mysore Pak
Mysore pak is a South Indian dessert that is mostly prepared as a part of all the festive seasons there. This sweet preparation requires a lot of attention and patience to get that desired texture and crispiness. The effort taken pays away well when you put a piece of this sweet in the mouth to just melt away in its luscious taste and aroma.
The year was 1935. Or there about. So the legend goes.
It was another day at the Mysore Palace and the reigning King, Krishna Raja Wodeyar, was ready to have his lunch. His chief chef Madappa completed the preparation of all the courses for the royal meal. But on the thali that would be presented to the king, one spot was vacant – for a sweet dish. With space left for one more sweet dish, Madappa began experimenting. He added gram flour (besan), ghee and sugar to make a syrup.
By the time the King finished his lunch, the dish had cooled down to become a cake. The chef then served it hesitantly to the King. A delighted Krishnaraja Wodeyar demanded a second helping and asked what it was. Madappa, nervously named it ‘Mysore Paka’. Paka in Kannada (South Indian language) means a sweet concoction.
It was soon officially designated the royal sweet and is even today considered the ‘king’ of sweets in the South. Women in Mysore say that during the 10 days of Dasara festivities, they are meant to prepare at least 51 traditional items. And a platter of food and sweets without a bit of Mysore Pak in it, they say is incomplete.
- 1/2 cup besan or chickpea flour
- 1 cup ghee
- 1/4 cup oil
- 1 & 1/2 cup sugar
- 1 tsp cardamom powder
Sieve besan so that there are no lumps. Grease a tray with ghee and place it aside.
Take sugar and 1 cup of water in a heavy bottom pan. Place it on low flame and allow it to boil until single thread consistency is obtained.
Now, add flour little by little while continuously stirring. Once the flour blends well in the syrup, start adding ghee and oil little by little in batches (1 tbsp each). Keep mixing thoroughly.
Slowly, the colour starts changing to pale yellow and gets frothy. You start getting the smell of cooked besan and ghee and are able to observe that the mixture is not able to absorb any more ghee. Switch off the flame.
Now, pour it into greased tray and level it with a spatula. Wait until it cools and cut into desired shape.
Transfer it to a container and serve whenever desired.