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What is Mysore pak?
Mysore pak is a popular sweet originating from the royal kitchen of Mysuru Maharaja Palace, a city in Karnataka. Pak or paka is a Kannada word meaning sweet syrup. It is prepared using a generous amount of fat (ghee and oil), besan or chickpea flour, and sugar. Always use a combination of oil and ghee to get the traditional porous texture. The texture of old-fashioned authentic Mysore Pak is crispy with a buttery, dense texture. Follow this recipe to get crispy and hard Manglorean bakery-style Mysore pak. For the soft ghee Mysore pak recipe, only ghee is added. I will soon share the recipe for the same. Make this classic and rich Mysore pak recipe for Diwali and Christmas and surprise your loved ones.
Ingredients
To make the traditional Mysore pak recipe, you need basic ingredients from your kitchen, likeGhee: Homemade desi ghee or store-bought ghee will work for the recipe. Besan: Use chickpea flour, also called besan or gram flour. Sift before using in the recipe to avoid any lumps. Sugar: granulated sugar is used as a sweetener. Oil: Fat used other than ghee to get a porous texture. I have used coconut oil. It gives an authentic Mangalore Udupi bakery-style taste. Use any neutral oil if you do not like the flavor of coconut oil. See the recipe card below for a full list of ingredients and measurements.
How to make Mysore pak at home?
Step 5: Meanwhile, heat oil on a low flame in another pan. Add ¼ cup of hot oil and mix for about 3 minutes. Again, add another ¼ cup of hot oil and mix for about 3 minutes. Finally, add remaining ¼ cup of oil and cook for another 3 minutes
Tips
To get this crispy and traditional Mangalore Udupi style hard Mysore pak with a porous texture and a dark color at the center, never compromise on ghee and sugar. Pouring the mixture at the right time to the pan is very important. If you cook for less time, it will be like soft barfi sweet, and cooking for extra time will give you crumbled burfi. So when ghee leaves the side of the pan, stop cooking and pour it into the greased pan. Check the video for a one-string sugar syrup consistency. I could not click a picture of that. A bread loaf pan or any pan with good depth is important because the mixture continues to cook even after pouring into the pan and lets the center portion turn dark, as you can see in the picture. Store this in an airtight container so that it remains fresh and crisp. Stir the mixture to ensure even roasting. Making Mysore pak is an art. I got it right only after four failed attempts and learning. So don’t be discouraged.
More besan sweet recipes
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Recipe card
