3 October, 2015
Mysore Pak….. 3 varieties |
ಮೈಸೂರ್ ಪಾಕ್ – ಮೂರು ವಿಧಗಳಲ್ಲಿ |
This is one of the traditional sweets from Karnataka, made on special occasions. It’s origin is from old Mysore state. With little more practice and experience, it is an easy & simple dish to prepare with a very few ingredients.
It includes lot of continuous stirring, so my mother whenever she used to prepare would allow me to stir it, as she has some kind of problem with her wrist, due to which she was asked not to do stirring, kneading, twisting etc. So for this reason she used to take me along when ever things like these are made. So with this experience I’m doing it since many years.
Different brands of ghee & Besan does makes difference in getting the right consistency & texture of Mysore Pak. Some brands of besan consumes less quantity of ghee than mentioned below, where as some brands need it all. So Pour ghee up to 2 cups without any doubt irrespective of the brand of besan you are using, after that watch it carefully and add in the ghee only if needed (many brands of besan needs only 2 cups of ghee)
I always use home made ghee, and for 1 cup of besan, I use only 2 cups of ghee, out of which it absorbs almost 1&3/4 cup and…. releases the remaining ghee many times. So I can say, totally I use only 1&3/4 to 2cups of ghee almost all the time. Measure the ghee and keep it in a bowl, add in small quantity.. in parts , at regular intervals using a ladle.
Some more sweets recipes → Kobbari mithai, anarasa/apoopa, Mathura Peda, Gulkand, Badami laddoo, rave unde, Instant khova, Pineapple Khova halwa, rave unde , Pistachio burfi , kaju badam burfi , Rajgira laddoo , sesame seeds/yellina/til besan ladoo , Boondi ladoo , aralu unde/kheel ladoo , avalakki puri unde , whole wheat flour-walnut laddoo , avalakki unde , Pullangayi unde , almond/badam unde, besan ladoo , chickpea flour ladoo , Kashi halwa
Today ie…on 20/2/2019, I made mysore pak using saffron strands, I have added 1/4 tsp of saffron strands to the sugar syrup also and sprinkled some on the mysore pak at the end as well and one more change in the recipe is… I sifted the gram flour in a fine mesh and it automatically made the mysore pak turn super soft..and rest followed the same old method.
Below is the step by step explanation for How to make Mysore Pak
Ingredients : measuring cup used – 200 ml
- Bengal gram flour/ Besan/ Kadale hittu – 1 cup (sieve it before adding)
- Sugar – 1&1/2 cups ( you can use up to 1/2 cup more, but I use this much)
- Ghee – 3 cups ( measure and keep it in a bowl) ( I usually put only 1&3/4 cup to 2 cup)
- Water – 1/2 cup
PROCEDURE :
- Boil water in a pan and add sugar to it and stir well until sugar dissolves completely
- When the sugar syrup starts bubbling, keep the flame on low medium
- Meanwhile measure the ghee and keep it in a bowl/vessel and also keep ready the greased plate
- Now add 2 ladle full of ghee (1 cup) to the boiling sugar syrup, stir again and let it come to boil
- Add Besan slowly by stirring continuously (while stirring, don’t forget to scrape the sides and bottom of the pan)
- Keep stirring until all the ghee mixes up with the besan
- Keep adding the ghee, up to 2 cups and keep stirring continuously until all the ghee is absorbed
- Once the consistency becomes thick, at this stage, you need to keep stirring continuously & rigorously. So add remaining ghee little by little in parts only if needed, I mean .. if it starts releasing the ghee at this stage, then no need to add further
- Now you will see a lot of bubbles and frothing in the besan mixture and also the ghee is released
- It is very important to keep on scraping the sides and bottom of the pan while stirring continuously, if you do not scrape then it will stick and gets browned and burnt
- When finally you see many small holes in the mixture and it starts puffing up, turn off the heat immediately, don’t cook further for it will become hard
- And transfer it to a lined tray, Pat it smoothly to get it settled, and cut it into pieces of desired shape and size
I have also made mysore pak using de-skinned & sliced Almonds, added them at the end just before transferring the mixture to the greased plate and also sprinkled some on the top at the end before patting it to get settled, and….it definitely made it crunchy besides enhancing the taste… heavenly.. I must say
