Mysore Pak is a must-taste dessert of southern India. Often, I am asked by travellers from abroad visiting TamilNadu and Karnataka, to suggest one-sweet that they could carry home as an edible souvenir, especially for their Indian friends and colleagues. The first name that pops in my mind is always the Mysore Pak. And, why not? It’s delectable, vegan-friendly ( a few of the varieties) and absolutely perfect for gluten-sensitive people!
You may also want to check out my Instant Raw Mango Pickle recipe, a favourite delicacy of many Tamizh / Tamil households.
The history of Mysore Pak
Like the delicious Sambhar, the very first Mysore Pak too was an accidental culinary creation. The dessert has its history tied to the Mysore Palace, also known as the Amba Vilas Palace in Mysore, Karnataka. The very first Mysore Pak was prepared by Shri. Kakasura Madappa who was the erstwhile Royal Chef of the Wadiyar dynasty, that reigned over Mysore. He tried it with a new combination of besan(chick-pea flour), sugar and ghee(clarified butter.
The King, Krishnaraja Wadiyar IV, liked the sweet dish immensely and named it the ‘Royal Mysore Pak’.
The kin of the erstwhile royal chef now runs the famed Guru Sweets Mart, on Sayyaji Road, in Devaraja market of Mysore. So, do buy the authentic style Mysore Paks on your next trip to Mysore!
Variations in a Mysore Pak recipe
Although the dessert of Mysore Pak has its origins in the kitchens of the Mysore Palace in Karnataka, it is equally patronized by people of TamilNadu, Telangana and Andhra Pradesh.
However, each of these states has their typical Mysore Pak recipe and technique. Yet, the basic ingredients of this delicacy have remained almost the same over the decades.
Shelflife of Mysore Pak
Mysore Pak, can be packed easily, stays for at least a week and doesn’t spill over in the baggage. Also, it tastes like no other Indian dessert. It stands majestic on its own in sweet-shops, enticing foodies with its texture and perfect mid-brown colour.
How to make Mysore Pak at home?
A Mysorepak comes in different varieties – Milk Mysore Pak to ghee Mysore Pak. Amusing are the ones often given away in the return-gift hamper set, especially at weddings. These sweet and savoury bags are called ‘bakshanam pai’ (in Tamizh). Why amusing? Well, most of these Mysore paks are as hard as rocks and would need a hammer to break them! Not always, but more often…
So why not save ourselves from this misery and try making this melt-in-the-mouth sweet at home! Although the making of this Indian dessert is easy, it requires a bit of patience and time.
Mysore Pak Video
Here is an easy method to make this south-Indian dessert, that I tweaked from the original procedure taught by my grandmother. This recipe is to prepare Mysore Pak, the Tamizhian’s way!
Check out the recipe video of preparing this delectable Mysore Pak in TamilNadu style, on our brand new YouTube channel – Flavours and Tones!
Pin this post and recipe for a later read!
Mysore Pak
Equipment
- Two thick-bottomed Frying Pan
- Spatula
- Ladle
- Baking dish/tin or a deep bowl
- Gas stove with two burners
Ingredients
- 1 cup Chickpea flour ( Besan )
- 1/2 cup Water
- 1.5 - 2 cup Granulated Sugar
- 1 cup Ghee / Clarified Butter ( To make a Vegan version , omit Ghee. Instead use refined oil)
- 1 cup Refined Sunflower Oil / Groundnut oil ( Do not use Olive oil / Sesame oil / Mustard Oil )
Instructions
- Place two pans side-by-side ( on adjacent burners) on a stove, for efficient working. As we make the Mysore pak mixture in one of the pans ,the other pan would be used to heat the ghee and oil mixture. Use a wooden spatula for stirring , as the mixture produces a lot of heat. You can use a steel ladle for pouring out the ghee.
- Switch on the flame, and add sugar into the first pan. Then, add water to this and keep stirring till the sugar dissolves. Allow the sugar syrup to boil until it reaches a one-string consistency.
- Now, add the chickpea flour in small batches. Keep stirring to avoid the formation of lumps.
- When the first bubbles appear , start adding hot ghee in smaller quantities ( batches).The mixture becomes frothy and rises to the top. Keep stirring carefully.
- When the froth reduces and the ghee has been consumed by the mixture, add the next batch of ghee. Repeat this process of adding ghee and stirring.
- Almost, after 1.5 cup of oil+ghee , the mixture starts releasing the excess ghee ( depends on the quality of besan used)
- Stop adding ghee at this point and keep stirring nicely. Scrape off the mixture from the sides
- As the besan gets fried, the mixture starts coming together at the centre.
- Keep stirring until it turns slightly brown with a delicious aroma
- Switch OFF the flame when the mixture turns light brown. You can check by taking a small quantity of the micture. If it easily rolls into a ball between your fingers, then the Mysore Pak is almost ready. Allow it to cool for 10-15 mins. Cut into desired shape ( pieces)
- After it cools down completely, unmould and separate the pieces gently. Delicious home-made Mysore Pak is ready to share and relish !
Video
Notes
Let me know if found this video on Mysore Pak recipe, informative and easy to make.
Hi your blog is worth appreciating and it has lot of useful information.
its delicious..but kolkata is a hub of sweet..specially Rossagulla n swandewsh.