Monday, February 20, 2017

Mysore pak Recipe | Instant sweet recipe | Quick and easy sweet recipe

Today I am going to share you a famous and delicious sweet, mysore pak which can be easily made at home with minimal ingredients on any festivals. Traditionally in india, this sweet is prepared by using gram flour, ghee, sugar, cardamom powder and served in weddings, especially for baby showers. 

Mysore pak is originated from mysore, india. This sweet was first prepared during the regime of krishna raja wadiyar 4 by a palace chef, kakasura madappa. When king asked for different and unique sweet, by using minimal ingredients chef kakasura madappa prepared this sweet and named it as mysore pak. Pak means sugar syrup in kannada and is originated from mysore. 

Note: For preparing mysore pak it doesn't take much time but you should follow below procedure, notes and be little faster.

Author: Naga Harisha
Recipe Type: Snack or Dessert
Cuisine: Indian 
Serves or Yields: 14 to 15 pieces

Ingredients for Mysore pak:
  • Besan or Gram flour or Chickpea flour– 1 cup
  • Sugar – 1 cup
  • Ghee – ½ cup 
  • Oil – ½ cup 
  • Water – ¼ cup
  • Cardamom powder – 1 tsp
  • Thick heavy bottom plate or Square deep bowl.

Procedure and important notes for mysore pak:

  • Sieve gram flour into a wide open plate or in a pan. Make sure there are no lumps. Dry roast besan or chickpea flour until light golden in colour for 15 to 20 mins on a low to medium heat or until the raw smell goes out.
  • Transfer to other plate and allow roasted besan to cool down completely. If you feel there are any lumps in roasted flour, once again sieve the flour and set aside.
  • Now into a small pan, add oil and ghee, here oil gives nice porous texture and ghee gives nice taste to mysore pak. Now bring this mixture to boil or until it reaches the smoking point.
  • On other side into a wide open non-stick pan add sugar, water. Mix it well completely and boil this sugar syrup until it reaches single thread consistency on a medium heat. In the meanwhile grease a thick heavy bottom plate or square tray or bowl with some ghee and set aside.
  • When sugar syrup reaches single thread consistency, add cardamom powder and mix it well. Immediately turn the flame to as low as possible, slowly add roasted and sieved flour with one hand and with other hand keep on mixing it continuously. Make sure no lumps are formed.
  • Once besan is mixed well in sugar syrup. Now turn the flame, low to medium and immediately add hot ghee mixture. Make sure to add slowly with one hand and with other hand keep on mixing continuously. Here after adding ghee mixture, you can see besan mixture sizzles and forth up with bubbles at the top and also absorbing all ghee mixture. Now repeat the same process until besan stops absorbing ghee.
  • Here as shown in the video, you can see the besan starts to separate from the pan. Now immediately transfer this mixture into greased plate or square deep bowl. (Do not path it).
  • Set this aside for 2 minutes and put some gashes of desired shape when it is still hot. So that you can easily break into desired shape once this is at room temperature.
  • Allow mysore pak to cool down completely and once this is at room temperature, separate this mysore pak pieces. Here as shown in the video, you can see upper and lower part are in golden in colour and middle part is dark golden in colour. 
  • Store in an airtight container and can serve it as a tea time snack.

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