Homemade Mysore Pak Recipe | Traditional Recipe Made With Ghee
Mysore Pak is a beloved traditional Indian sweet that originates from the state of Karnataka. Known for its melt-in-your-mouth texture and rich, buttery flavor, this dessert is made with a simple combination of gram flour (besan), ghee, sugar, and water. Whether youโre celebrating a festival or just craving something sweet, this homemade Mysore Pak is sure to delight your taste buds with its delicate, soft, and porous texture. Letโs dive into the process of making this iconic treat at home!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Gram flour (besan) | 1 cup |
| Ghee (clarified butter) | 1-1/4 cups |
| Sugar | 1-1/4 cups |
| Water | 1 cup |
Preparation Time:
| Activity | Time (mins) |
|---|---|
| Preparation | 15 |
| Cooking | 20 |
| Total Time | 35 |
Serving Details:
| Servings | 12 pieces |
|---|---|
| Cuisine | Karnataka |
| Course | Dessert |
| Diet | Vegetarian |
Instructions:
-
Prepare the Ingredients:
Begin by prepping all the ingredients and keeping them ready. Mysore Pak requires quick attention at each stage, so itโs important to have everything prepared in advance. Grease a small rectangular or square pan (approximately 10 x 6 inches on the outer edges and 9 x 4 inches on the inside) to shape the Mysore Pak. -
Roast the Gram Flour (Besan):
Heat a heavy-bottomed pan over medium heat. Add the gram flour (besan) and roast it for 2-3 minutes, stirring continuously until it releases a roasted aroma. This helps remove the raw smell from the flour, but take care not to allow it to brown or burn. Once roasted, remove the besan from the pan and transfer it into a bowl. Set it aside. -
Prepare Sugar Syrup:
In the same heavy-bottomed non-stick pan, add sugar and water. Heat the mixture over medium heat and stir continuously to ensure the sugar dissolves completely. Continue to boil the sugar water for about 4 minutes, during which time it will become bubbly and sticky. At this point, the sugar syrup should have reached a sticky, one-string consistency. -
Combine the Roasted Besan with Sugar Syrup:
Reduce the heat to low. Slowly add the roasted gram flour into the sugar syrup, stirring continuously to avoid lumps. The mixture should come together into a smooth consistency as the flour integrates with the syrup. Continue stirring, making sure there are no lumps, and the texture is even. -
Add Ghee in Small Batches:
Once the gram flour and syrup are combined well, itโs time to add the ghee. Begin adding the ghee, little by little, stirring constantly. Add the ghee in batches, approximately 1-2 tablespoons at a time, allowing each batch to absorb before adding more. Wait 3-4 minutes between each addition of ghee. Keep stirring to prevent the mixture from sticking to the pan, and continue adding ghee until all 1-1/4 cups are incorporated. -
Achieve the Desired Texture:
As you continue adding ghee, the mixture will start to come together into a smooth, glossy mass. When the entire mixture has absorbed the ghee and begins to rise like froth, youโll notice a porous texture with tiny eye holes appearing as you stir. This is the point where the Mysore Pak is reaching its perfect texture. -
Transfer to the Pan and Set:
Remove the pan from the heat. Pour the thick Mysore Pak mixture into the greased pan, spreading it evenly. Lightly bang the pan on the counter to ensure the mixture settles evenly across the surface. -
Smooth the Surface:
Dip a flat spatula into some ghee and gently spread it over the surface of the Mysore Pak to smooth it out. Continue to press and spread gently until the top looks even and glossy. -
Cut and Cool:
Once the surface is smooth, use a sharp knife to cut the Mysore Pak into rectangular or diamond-shaped pieces. Allow it to cool completely at room temperature. -
Serve and Store:
Once cooled, gently lift the Mysore Pak pieces out of the pan. Serve them as a delicious dessert for your family or guests. To store, keep the Mysore Pak in an airtight container at room temperature for up to 1 week or refrigerate it for up to 2 weeks.
Serving Suggestions:
Homemade Mysore Pak is best enjoyed as a rich and indulgent dessert. Pair it with a hearty meal such as Onion Tomato Podi Masala Dosa and Chutney for breakfast or serve it after lunch to end the meal on a sweet note.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~150 kcal |
| Carbohydrates | ~15g |
| Protein | ~2g |
| Fat | ~10g |
| Fiber | ~1g |
Note: Nutritional values are approximate and can vary depending on specific ingredients used.
Tips for Perfecting Your Mysore Pak:
- Ghee Quality: The quality of ghee used plays a crucial role in the flavor and texture of Mysore Pak. For the best results, use freshly made, pure ghee.
- Stirring Consistency: Keep stirring the mixture continuously and at a steady pace. The texture of Mysore Pak is achieved by the consistent stirring as the ghee is incorporated.
- Correct Pan Size: Use a pan with the correct dimensions to ensure the right thickness for the Mysore Pak. A pan that is too large will spread the mixture too thin, and a pan that is too small will result in a dense dessert.
Enjoy making this classic and delectable Mysore Pak, a sweet treat that brings a taste of tradition right to your kitchen!
