Mysore Pak Recipe is a sweet delicacy made primarily from chickpea flour and melted ghee. Despite its simple ingredients, the process and execution of this recipe can be quite intricate. This version of Mysore Pak, similar to soft Mysore Pak, uses a mixture of ghee and oil.
The history of Mysore Pak is fascinating and originates from the royal kitchen of the Mysore Palace. The recipe was first introduced by the royal chef Kakasura Madappa, who was tasked by the king to create a unique dessert. Using gram flour, sugar syrup, and a blend of ghee and oil, Kakasura Madappa crafted this delightful sweet. When presented to the king, it received high praise, and thus, it was named Mysore Pak. The term “pak” or “paka” in Kannada refers to sweet syrup. Even today, the traditional technique and procedure for making Mysore Pak are followed in the royal kitchen of Mysore.
While Mysore Pak requires just four ingredients, it demands careful attention during preparation. Firstly, achieving the correct consistency of the sugar syrup, known as the one-string consistency, is crucial. Failure to do so may result in the mixture becoming more like Mysore burfi. Secondly, when adding the hot ghee and oil mixture to the chickpea flour mixture, it should create frothy layers on the surface. Thirdly, using a deep tray ensures that the Mysore Pak sets properly and develops a distinct red color in the center. Lastly, there is a critical window of about 30 seconds during which the chickpea flour mixture starts releasing oil and becomes frothy. At this point, it must be swiftly transferred to a deep tray to set.
Mysore Pak Recipe Ingredients:
- 2 cups sugar
- ½ cup water
- 1 cup besan (gram flour, chickpea flour), sieved well
- 1 cup ghee (clarified butter)
- 1 cup oil (vegetable oil)
Mysore Pak Recipe Instructions:
- Heat ghee and oil:
- In a large kadai, combine ghee and oil.
- Bring to a boil and simmer while preparing the Mysore Pak.
How to make Mysore Pak Recipe:
- In a large heavy-bottomed or non-stick kadai, add sugar and water. Bring to a boil.
- Continue boiling and stirring until the sugar reaches one-string consistency.
- Reduce the flame to very low and gradually add the sieved gram flour, stirring continuously to prevent lumps.
- Add the gram flour in 3-4 batches, stirring continuously to avoid lumps.
- Take a ladleful of hot ghee-oil mixture and pour it over the gram flour mixture.
- Stir continuously until the oil is completely absorbed.
- Add another ladleful of hot ghee-oil mixture. It will sizzle and start to froth at the top.
- Continue stirring until all the oil is absorbed.
- Repeat this process 4-5 times until the mixture starts to separate from the pan and the oil begins to release from the sides. At this stage, the gram flour mixture will no longer absorb oil.
- Immediately transfer the mixture to a greased tray with enough depth. This will help to continue cooking and achieve a golden brown color.
- After 5 minutes, cut the mixture into desired pieces.
- After 30 minutes, separate the pieces.
- Finally, serve perfect-tasting and textured Mysore Pak.
Conclusion:
Mysore Pak Recipe, with its royal origins and rich flavor profile, continues to captivate dessert lovers with its delightful taste and texture. By following the traditional recipe and paying attention to key techniques, one can create perfect-tasting Mysore Pak reminiscent of its regal beginnings. Whether enjoyed as a festive treat or a simple indulgence, Mysore Pak remains a timeless classic in Indian cuisine.
FAQs about Mysore Pak Recipe:
What is Mysore Pak?
Mysore Pak is a sweet delicacy originating from the royal kitchen of the Mysore Palace. It is primarily made from chickpea flour (besan) and a mixture of ghee and oil, known for its rich taste and unique texture.
What is the history behind Mysore Pak?
The recipe for Mysore Pak was first introduced by the royal chef Kakasura Madappa in the Mysore Palace. It was created as a unique dessert at the request of the king, using gram flour, sugar syrup, and a blend of ghee and oil. The dish received high praise from the king and was thus named Mysore Pak.
What are the key considerations when making Mysore Pak?
Achieving the correct consistency of the sugar syrup, known as one-string consistency, is crucial. Additionally, when adding the hot ghee and oil mixture to the chickpea flour mixture, it should create frothy layers. Using a deep tray for setting ensures proper development of the red color in the center, and timing is essential when the mixture starts releasing oil and becomes frothy.
How do you make Mysore Pak?
To make Mysore Pak, start by heating a mixture of ghee and oil. In a separate pan, prepare sugar syrup to one-string consistency and gradually add sieved gram flour, stirring continuously. Then, add the hot ghee-oil mixture in batches, stirring until fully absorbed. Repeat this process until the mixture separates from the pan and starts releasing oil. Transfer the mixture to a greased tray, allow it to set, and then cut it into pieces.
What makes Mysore Pak unique?
Mysore Pak stands out for its rich taste, unique texture, and historical significance. It is cherished for its simplicity in ingredients yet intricacy in preparation, making it a beloved sweet treat enjoyed by many.
