Mysore Pak is a very famous  South Indian sweet. It originated in Mysore, in the state of Karnataka. Hence the name.

I come from the land of Mysore Pak..........Chennai! Sri Krishna sweets( a very famous sweet shop) make these soft sweets which oozes with ghee...........they are melt in the mouth sweets made from sugar, chickpea flour and ghee :) 
Grand Sweets (another famous sweet shop) make the same Mysore Pak...........but its a harder version and has wayyyyyyyyyy less ghee. yeah! you can say its healthier of the two! LOL!
But it also has something to do with the water to sugar ratio. Not entirely the ghee.

I love the soft mysore finally decided to give them a shot so I was going through the various recipes available online,........and I thought           whyyyyyy so much ghee??!! I made a mental note to cut down the ghee to a considerable amount. But it turned out to be the hard Mysore Pak type. Although the taste was fantastic! The second time around I adjusted the ghee quantities and the water content and arrived at the perfect recipe for the soft ones! So now ..............I have the perfect recipe for the hard and soft ones.

The Mysore Pak in the pictures are the soft Mysore Paks.

So today I will post the recipes for both the hard and the soft Mysore Paks! The process is the same.

This quantity yields about 9 pieces.

chickpea flour /kadala maavu/ besan - 1 cup
ghee - 1 cup
vegetable oil - 1/4 cup
sugar - 1 cup
water - 1/3 cup
ghee for greasing the pan

Chickpea flour - 3/4 cup
ghee - 3/4 cup
oil - 2 tbsps
sugar - 1 cup
water - 3/4 cup
ghee for greasing the pan

  • I used a 4 by 6.25 inch rectangular tupperware box for my mysore pak .grease it with ghee and keep it ready.
  • Dry roast the chickpea flour for about a minute or so. 
  • Sieve the chickpea flour and mix it with the ghee and keep aside. Make sure it has no lumps. It will be of running consistency.
  • Take a non - stick pan  and make the sugar syrup. Place the sugar and the water and cook on low flame. Use a rubber spatula and keep stirring. When the sugar completely dissolves and you reach the one string consistency, add the chickpea flour mixture (chickpea flour and ghee)
  • Still  on low flame, keep stirring till it gets slightly thick. say about 3 minutes or so. 
  • after that you will see it will start to get keep adding the oil at regular intervals (say every minute) till the oil is finished.
  • switch off the flame. and transfer into the greased pan.
  • let it cool completely before cutting. 

  • Please wait till they have cooled down and then cut it. I was in a hurry to cut and taste them. That's why my Mysore Pak looks messy.
  • No need to sieve the chickpea flour for the 'hard Mysore Paks'

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