Mysore Pak (Indian Sweets)
Mysore Pak is a traditional Indian sweet that originated in the city of Mysore in the southern state of Karnataka.
Mysore Pak is a popular dessert in South India and is served on special occasions like weddings, festivals, and other celebrations. It is a classic example of Indian sweets that are made with simple ingredients but require skill and technique to make them to perfection.
Some use a combination of oil and ghee to get a grainy and semi-hard texture. I prefer making it with ghee. I am sharing my reconstructed version of the Mysorepak recipe of my mother´s and my mother-in-law´s recipe.
I hope you also try and leave your valueable feedback in the comment section.
Recipe:
Ingredients:
Chick pea flour (besan) 1 cup
Sugar 2 cups
Water 3/4 cup( sugar should be wet)
Ghee 250 gms freshly made
Method:
Melt the butter and strain it. It should be warm. In a bowl, add 1 cup of chickpea flour and mix it with ghee to form a batter-type consistency.
For the sugar syrup:
In a pan add sugar and water. Boil until sugar dissolves completely and it reaches 1 string consistency. You can check it with your fingers. Be careful don´t burn your finger. Turn the heat to medium and now add the chickpea ghee to the sugar syrup. Keep on stirring.
Make sure there are no lumps. After 4 mins, add 2 tbsp ghee. Keep stirring. Don´t leave it unstirred even for a second.
Again add another 2 tbsp of warm ghee. Keep stirring from the sides. Keep the flame at a medium level. After a couple of minutes, you will notice the consistency is thick and it will start leaving its side of the pan. Add another batch of ghee i.e. 2 tbsp.
Give a nice stir. To check whether it is ready, take a bit and roll it. If it rolls like a ball then it is ready to pour on the greased plate Add 1 tbsp of ghee to give the final enhancing flavor before pouring it on the greased plate. You will notice bubbly boil in the mixture and it will get combined.
Grease the plate with ghee and drizzle with sugar. Pour the Mysorepak mixture. Don`t level it up with a spatula. allow it to set and mark it when it is warm( room temperature). Cut it into the desired shape.
Mysore pak is ready!! Enjoy!!
Make sure there are no lumps.
Ghee should be added warm.
Add ghee in batches.
Don´t cook on a high flame.
Mysore pak tastes great with fresh ghee.
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Nutritional Value Per Piece of Mysorepak (Approximately):
Calories: Approximately 150-180 kcal
Fat: 8-10 grams ( depends on the quantity of ghee or clarified butter used)
Saturated Fat: 5-7 grams
Cholesterol: 15-25 milligrams
Sodium: 5-10 milligrams
Carbohydrates: 20-22 grams
Fiber: 1-2 grams
Sugars: 15-18 grams
Protein: 2-3 grams
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