Preparation of soft and delicious Mysore Pak

 

Preparation of soft and delicious Mysore Pak

Mysore pak is a sweet and delicious recipe, mostly popular in Southern parts of India. As the name suggests, this yummy and sweet dessert has its origin in Mysore.

Nowadays different varieties of Mysore paks are available in the market. Among them the ghee-infused, fudgy varieties has gained much attention for their soft, smooth and fluffy nature. Chickpea flour (Kadala mavu), ghee and sugar are the main ingredients used for making this recipe. Small amount of oil is added to increase the softness. The presence of ghee along with sugar syrup imparts a delicious taste. It would take half an hour for making this yellow coloured dessert. Mysore pak is usually prepared for special occasions and festive periods like Diwali. Kids love this dish for its sweet taste and ghee-infused flavour. Let’s try to make this delicious recipe. Have a look at the ingredients required and the method of preparation of this soft and sweet dessert.

Ingredients required for making Mysore Pak
  • 1 cup of Besan flour or Chickpea flour (Kadala mavu)
  • 2 cups of sugar
  • 1 and 3/4 cups of ghee + 1 tablespoon of ghee
  • 1/4 cup of oil
  • 1/2 cup of water for making the sugar syrup.
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Method of preparation of soft mysore pak
  • Heat the some ghee in a pan. Once it melts, add 1 tablespoon of ghee to besan flour or chickpea flour (kadala mavu)
  • Mix it well and once the mixture looks like breadcrumbs or puttuĀ podi, keep it aside. (breadcrumbs – are a finely chopped mixture, made from the white coloured portion of a bread).
  • Take the water in a pan. Add the sugar and heat it to form a string consistency. The flame should be kept in a low medium level. (to check for string consistency – take one drop of the solution in between the tip of your thumb and the forefinger, slowly move them apart and the solution exhibits a string form)
  • Sprinkle the besan flour over the solution in a little by little manner. Keep on stirring the solution to avoid the formation of lumps. (This process should be completed without much of a delay.)
  • (In between this, heat the ghee along with the oil and keep it ready for the use)
  • Keep on stirring the mixture of sugar solution and the besan flour, as the flour is fully blended with the solution, pour the mixture of ghee and oil in a little by little manner.
  • Keep on stirring and the mixture forms a thick mass.
  • The mixture forms to a slightly porous texture and leaves ghee at the sides. Take out from the flame and transfer to a greased plate and level it with a spoon or ladle.
  • Once it is still warm, mark out the pieces with a knife.
  • When it gets cold, serve it as a dessert. Keep it in an airtight container for further use.