Traditional Mysore Pak that fits every occasion. Learn to make this with the recipe passed on through generations !! ??
Mysore Pak I guess needs little introduction..It is a sweet from the state of Karnataka,India. Made with chickpea flour/besan, sugar and ghee. It is inevitable the trickiest sweet to make. The reason being that the end product purely depends on the besan quality, the amount of ghee added and the patience one has. Even the texture slightly differs every time.
There are recipes which make soft Mysore pak and even the sweet meat shops sell the softer variety . But traditionally Mysore pak tends to be textured and grainy and not the kind of one that melts in the mouth.This is one of my personal favourites and I end up making these when fresh ghee is made at home. Mind you that this is made purely with ghee and notwithstanding mix of oil and ghee. Many recipes use a blend of ghee and oil but the original taste is definitely compromised. The ghee seems more but it's totally worth it.
A little history of Mysore Pak - it is said that this dish was first prepared in the royal kitchen of Mysore. Mysore is a culturally vibrant city located in the state of Karnataka. During the British Raj , the then called Mysore State was ruled by the Wadiyar family. And during the rule of Krishna Raja Wadiyar the 4th , this famous Mysore Pak was created.Paka in Kannada means sugar syrup which is basically sugar and water boiled to form sticky syrup. And that is how this sweet dish was named Mysore Pak(a) !!
Recipe for soft mysore pak is here .
Makes about 12-15 pieces
1 cup Besan/Chickpea Flour
2 cups Sugar
2 cups Ghee
2 cups Water
Never leave the pan unattended as it can spoil the taste and can easily burn.
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