Mysore Pak

Mysore Pak

                                                                   

Happy Diwali dear friends 😃😃😃!!!! So all geared up to celebrate Diwali??? Yes, me too …. So I am here with another sweet, Mysore Pak 😋… who doesn’t love this 😍? Back home in India we have the very famous Mysore Pak from Sree Krishna Sweets (Bakery); you can’t miss those yummy treats at any cost 😉. It is super soft, super delicious that literally melts in your mouth 😃. I am so excited that I tried this and the Mysore Pak was so yummy that it just vanished in to the air 👌. Mysore Pak is a South Indian delicacy which originated in Mysore palace during the regime of Krishna Raja Wadiyar by a palace cook named Kaksura Madappa. He made a mixture of besan, sugar, ghee. When the king asked its name he had nothing to say and he simply called it Mysuru Pak 😀(Pak means sweet in Kannada, a south Indian language).So as the origins suggest the main ingredient of this sweet is besan (chickpea flour), sugar, ghee (clarified butter). The ratio of the ingredients used is very important to get the right texture 😊. The procedure that I have adopted here is too simple everybody can give it a try 👍.  The generous amount of ghee, sugar, flour tempts us to eat it 😃. This sweet is a must during celebration like marriages, baby shower and many festivals 👍. So as it is Deepawali I thought of posting it so you guys too can enjoy this festive season with this mouthwatering dish 😋. Last year I posted coconut ladoo as a Diwali goody, was glad to receive many responses on that 👌👌. Expecting the same this time also…👍  Okay then let’s get started….  

Preparation time: 5-8 min

Cooking time: 20-25 min

Serves:  8-10 pieces

Ingredients

Besan / chickpea flour: 1 cup

Ghee:  1 cup (¾ cup + ¼ cup)

Water: ¼ cup

Sugar:  1 cup

Method

1.       Dry roast the besan, till a nice aroma comes.

                                                                          

2.       Sieve it and make sure there are no lumps.

                                                                                   

3.       Melt ghee and add ¾ cup of ghee to the besan and mix it well without any lumps.

                                                                        

4.       In a thick bottomed pan melt sugar with water and stir it till you get a 1 string consistency.

                                                                                       

5.       Once you get 1 string consistency, add the besan – sugar mixture.

                                                                        

6.       Keep stirring the mixture add ¼ cup of ghee, cook in medium flame.

                                                               

7.       Switch off the flame when the mixture thickens and starts leaving the sides.

                                                                               

8.       Transfer it to a greased pan and level it with a spoon.

                                                                    

9.       Allow it to a cool a bit and cut in to desired shapes.

                                                                        

10.   Enjoy.

                                                                             

                                                                   

NOTES

1.       Take care while roasting beasn, roast till it leaves the raw smell.

2.       You can use half ghee and half oil.