Mysore Pak is a legendary South Indian sweet known for its rich, buttery flavor and melt-in-the-mouth texture. This decadent treat is made from just a few simple ingredients: besan (gram flour), ghee (clarified butter), and sugar.
Ingredients
- Besan (Gram Flour): 1 cup
- Ghee (Clarified Butter): 1 cup
- Sugar: 1 cup
- Water: 1/2 cup
- Cardamom Powder: 1/2 teaspoon
- Cashew Nuts: 10-12, chopped (optional)
- Turmeric Powder: A pinch (optional, for color)
Steps
- Preparation: Start by greasing a tray or plate with ghee where you’ll pour the Mysore Pak mixture later. This helps in easy removal of the sweet once it’s set.
- Roasting Besan: Heat a non-stick pan on medium heat. Add the besan and dry roast it, stirring continuously to avoid burning. Roast until it turns aromatic and slightly changes color, which should take about 5-7 minutes. This step is crucial as it ensures the besan is cooked properly and gives the Mysore Pak its distinctive flavor.
- Making Sugar Syrup: In another pan, combine the sugar and water. Heat on medium flame until the sugar dissolves completely. Boil the mixture until it reaches a one-string consistency, which should take around 8-10 minutes. To check the consistency, drop a small amount of syrup into a bowl of cold water. It should form a single thread when you pull it apart.
- Combining Ingredients: Once the sugar syrup reaches the desired consistency, add the roasted besan to the syrup. Stir continuously to prevent lumps. Cook this mixture on low heat until it thickens and starts to leave the sides of the pan. This process should take around 10-15 minutes.
- Adding Flavor: Incorporate the cardamom powder and chopped cashew nuts into the mixture. Mix well until evenly distributed. If you’re using turmeric powder for color, add it now.
- Setting the Mysore Pak: Pour the hot mixture onto the greased tray or plate. Spread it evenly using a spatula. Let it cool for about 1-2 hours, or until it hardens. Once set, cut into pieces and serve.
Tips For Variation
- Nut Variations: Experiment with different nuts like almonds or pistachios for a unique twist.
- Flavor Enhancements: Add a splash of rose or kewra water for an extra layer of aroma.
- Texture Adjustments: For a crunchier texture, mix in roasted sesame seeds.
- Sugar Alternatives: Substitute regular sugar with jaggery for a more traditional flavor.
- Ghee Quality: Use high-quality ghee for the best flavor and texture.
Macros
- Calories: Approximately 250 calories per piece (1-inch square)
- Fat: 20 grams
- Carbohydrates: 20 grams
- Protein: 3 grams
- Fiber: 1 gram
Frequently Asked Questions
- Can I use unsalted butter instead of ghee?
- Ghee is preferred for its rich flavor and high smoke point. Unsalted butter can be used, but it will slightly alter the taste and texture of the Mysore Pak.
- How can I ensure the sugar syrup reaches the right consistency?
- Use a candy thermometer if you have one, or test the syrup by dropping a small amount into cold water. It should form a single thread when you pull it apart.
- Can I make Mysore Pak ahead of time?
- Yes, Mysore Pak can be made a few days in advance. Store it in an airtight container at room temperature for up to a week.
- What should I do if my Mysore Pak is too sticky?
- If the mixture remains sticky, it may not have been cooked long enough. Reheat the mixture in the pan, stirring continuously until it reaches the right consistency.
Mysore Pak: A Classic South Indian Delight
Mysore Pak is a legendary South Indian sweet known for its rich, buttery flavor and melt-in-the-mouth texture.
Ingredients
- Besan Gram Flour: 1 cup
- Ghee Clarified Butter: 1 cup
- Sugar: 1 cup
- Water: 1/2 cup
- Cardamom Powder: 1/2 teaspoon
- Cashew Nuts: 10-12 chopped (optional)
- Turmeric Powder: A pinch optional, for color
Instructions
- Preparation: Start by greasing a tray or plate with ghee where you’ll pour the Mysore Pak mixture later. This helps in easy removal of the sweet once it’s set.
- Roasting Besan: Heat a non-stick pan on medium heat. Add the besan and dry roast it, stirring continuously to avoid burning. Roast until it turns aromatic and slightly changes color, which should take about 5-7 minutes. This step is crucial as it ensures the besan is cooked properly and gives the Mysore Pak its distinctive flavor.
- Making Sugar Syrup: In another pan, combine the sugar and water. Heat on medium flame until the sugar dissolves completely. Boil the mixture until it reaches a one-string consistency, which should take around 8-10 minutes. To check the consistency, drop a small amount of syrup into a bowl of cold water. It should form a single thread when you pull it apart.
- Combining Ingredients: Once the sugar syrup reaches the desired consistency, add the roasted besan to the syrup. Stir continuously to prevent lumps. Cook this mixture on low heat until it thickens and starts to leave the sides of the pan. This process should take around 10-15 minutes.
- Adding Flavor: Incorporate the cardamom powder and chopped cashew nuts into the mixture. Mix well until evenly distributed. If you’re using turmeric powder for color, add it now.
- Setting the Mysore Pak: Pour the hot mixture onto the greased tray or plate. Spread it evenly using a spatula. Let it cool for about 1-2 hours, or until it hardens. Once set, cut into pieces and serve.