Imagine a sweet so divine that it transports you straight to the royal kitchens of Mysore, where every bite tells a story of culinary heritage and festive celebration! Mysore Pak is not just a dessert; it's a melt-in-your-mouth experience that has been delighting food lovers for generations. This golden, crumbly delicacy is a testament to the rich cultural traditions of South Indian cuisine, promising to turn your Diwali celebrations into an unforgettable gastronomic journey.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 10 servings
Ingredients
- 1 cup gram flour (besan)
- 1 cup ghee
- 1 cup sugar
- 1/2 cup water
- 1/4 tsp cardamom powder
Instructions
- Prepare all ingredients by measuring them precisely and keeping them ready near your cooking area.
- Take a heavy-bottomed pan or kadai and sift the gram flour (besan) to remove any lumps, ensuring a smooth texture.
- Heat a separate pan and dry roast the gram flour on low-medium heat for 3-4 minutes until it releases a nutty aroma, being careful not to burn it.
- In another pan, prepare sugar syrup by combining sugar and water, heating until it reaches a single-thread consistency.
- Add the roasted gram flour gradually to the sugar syrup, stirring continuously to prevent lumps from forming.
- Begin adding ghee in small batches, continuously stirring the mixture to prevent sticking and ensure even cooking.
- Keep stirring the mixture on medium heat, allowing it to transform and become frothy and slightly golden.
- Sprinkle cardamom powder midway through cooking to infuse aromatic flavor into the sweet.
- Continue cooking and stirring until the mixture starts leaving the sides of the pan and becomes slightly porous.
- Quickly transfer the hot mixture to a greased tray or plate, spreading it evenly and smoothing the surface.
- Allow the Mysore Pak to cool at room temperature for 15-20 minutes until it sets and firms up.
- Cut into diamond or square shapes using a sharp knife once it has completely cooled.
- Store in an airtight container at room temperature, where it can remain fresh for 7-10 days.
Tips
- Use fresh, high-quality ghee for the most authentic and rich flavor.
- Sifting the gram flour is crucial to prevent lumps and ensure a smooth texture.
- Maintain a consistent medium heat throughout cooking to avoid burning.
- Stir continuously to prevent the mixture from sticking to the pan.
- The key is patience - don't rush the cooking process.
- Check the sugar syrup consistency carefully - it should form a single thread when stretched.
- The final mixture should look frothy and slightly golden when ready.
- Grease your tray beforehand to ensure easy removal of the Mysore Pak.
- Allow the sweet to cool completely before cutting to get clean, perfect pieces.
- Store in an airtight container to maintain its delicate texture and freshness.
Nutrition Facts
Calories: 342kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 30mg
