A special post for this year mothers day! Mysore pak is a delicious, melt in mouth Indian sweet recipe originating from Mysore.
For the past one week I was thinking about how I can celebrate this mother’s day. So, after a lot of brainstorming sessions, I finally thought of putting up a recipe, which is a favorite of my mom and my mother-in-law. Will discuss about the recipe that I made for my mother-in law in my next post.
I called my mother up and asked her what her favorite recipe was or if she needs the recipe of some dish, which she likes to taste. I actually gave her a day’s time to think. But, she immediately told me that she wanted the recipe of ‘Mysore Pak’.
This is not like the one we usually get in lot of bakeries or sweet shops in Tamilnadu. This Mysore pak is quite different. Not even, like the Krishna Sweets Mysore pak, which has ghee oozing out. I am not a very big fan of sweets, and yet this dish attracted me a lot.
As I mentioned earlier in my rice kheer post, this is yet another recipe that I learned from my neighbor. And, I guess it attracted my mom too. She was like “I want a fail proof recipe for Mysore pak.” So, here I am with the perfect recipe for Mysore Pak, just the way my mom wants it. Also, just the way I like it.
Yes, I have had my fair share of failures with this recipe. I finally made it perfect by correcting all the mistakes. The problem that most of them face while making it is the raw smell of besan in the Mysore pak. I know how it feels; I have been in your shoes.
To handle such situations, I have included a few tips and tricks too for a fail proof Mysore pak:
- We dry roast it on a low flame until it turns fragrant. This helps to get rid of the raw smell.
- To avoid lumps that might occur while adding besan to the sugar syrup, you can sieve it using a fine mesh after roasting it.
- Instead of mixing the besan directly with the sugar syrup, mix it with ghee and add it. This will let you avoid any lumps. It is a very easy approach too and I would highly suggest the beginners to follow this way.
- We add the besan ghee mixture when the sugar syrup reaches a single thread consistency. Do not keep boiling the sugar syrup for a long time. Always check in between to make sure it has reached the right consistency.
So, these are a few tricks that I have learnt on making this recipe. They stay good for like 2-3 days on the counter-top. But, who really cares, it will seriously vanish in no time. So, save a piece for you before you give it to everyone else. When I prepared it, I couldn’t resist them myself that I ate around 2 pieces even before taking pictures for the blog. How can anyone ever resist these beautiful and delicious Mysore pak?
I dedicate this post to my MOM, the woman who has given up a lot for me, supported me and stood by me throughout! Thank you ma! I am not who I am without you. A very happy Mother’s Day to my mom and to every woman out there!
Has meal planning been a little bit difficult during this lockdown? Look through my No Veggies, 21-Day Lockdown Series for ideas on what to cook during this lockdown.
- 1 cup besan flour
- 1 cup melted ghee
- 1 cup sugar
- 1/4 cup water
- Heat a wide pan on low heat and dry roast the besan flour for 2-3 minutes or until it turns aromatic.
- Reserve 3-4 tablespoons of ghee for later use and whisk the besan flour with the rest of the melted ghee to form a smooth batter like consistency. Set aside.
- To prepare the sugar syrup, take sugar and water in a pan on low-medium heat and melt it.
- Once the sugar syrup starts to bubble, lower the heat to minimum and let it boil.
- Check for one string consistency in sugar.
- Add the ghee-besan mixture to the sugar syrup when it has reached a one string consistency and stir to mix it uniformly. (refer notes)
- Cook on a low flame and add the reserved ghee to the pan, one tablespoon at a time to make sure the besan mixture does not stick to the pan. It starts to froth while adding the ghee.
- Meanwhile, grease a container to pour the mysore pak mixture, with some ghee.
- After a few minutes of continuous stirring the besan mixture will come together, still being in pouring consistency. At this point, turn off the flame and pour the mixture on to the greased container.
- Give the container a slight tap to make sure the mixture evenly spreads. Let it set for 2 minutes. When it is still warm, make the pieces with a knife greased with some ghee.
- After about 20-30 minutes , separate the pieces and serve warm or cold as desired.
- Roast the besan in a low flame to make sure it does not change color.
- Before adding the roasted besan to the melted ghee, you can also sieve the besan using a fine mesh to avoid any lumps.
- Whisk the besan well with the ghee to form a smooth and lump-free batter.
- While making the sugar syrup, stir in between intervals to make sure it melts evenly.
- I have also lined the container with some baking paper and then greased ti with some ghee. Doing this makes it easier for you to remove and separate the pieces after it cools down
- Before adding the ghee mixture into the sugar syrup, make sure the syrup has reached a single thread consistency. This is an important step as this decides the texture of your mysore pak.
- To check for single thread consistency: From the back of the spoon, take some sugar syrup between your index and thumb finger. When you separate the finger, a single thread must be formed. This is the correct consistency. (Refer picture for more details)
- Do not let the besan and sugar syrup mixture cook for a long time as this might lend your mysore pak a crumbly and hard texture.
- Pour the besan and sugar syrup mixture into the greased container immediately after the right consistency is reached. (The mixture will no longer stick to the pan, but it will still be of pouring consistency.)
- After pouring the mixture on to the gresed container. Let it sit for 2-3 minutes. Cut it with a greased knife into pieces. It will be difficult to cut it once it cools fully.