Indulge in the rich, decadent delight of Mysore Pak, a traditional South Indian sweet that will tantalize your taste buds. This iconic dessert, known for its melt-in-your-mouth texture and intensely sweet flavor, is a beloved treat enjoyed across India and beyond. Its deep, dark brown hue and grainy texture belie the surprisingly simple ingredients: gram flour, sugar, and ghee (clarified butter). The key to achieving the perfect Mysore Pak lies in precise measurements and careful attention to the cooking process, ensuring a perfectly balanced sweetness and a delightful crumbly consistency.
This recipe unveils the secrets to crafting this iconic sweet, guiding you through each step with clear instructions and helpful tips. From preparing the gram flour to achieving the perfect consistency, we'll walk you through the process, ensuring you create a Mysore Pak that's worthy of the highest praise. Ready to embark on this culinary journey? Let's begin with the step-by-step instructions below.
Tools Needed
- Measuring cups
- Kadhai (Indus Valley Turbo Cook range recommended)
- Whisk
- Spatula
- Grease-proof mould
Ingredients
- gram flour: 3/4 cup
- milk powder: 1/2 cup
- ghee: 1 1/4 cup + 1/2 cup (added later)
- sugar: 1 cup + 1/2 cup
- water: 1/2 cup (for syrup)
- food color: a pinch (optional)
Step-by-Step Instructions
Step 1. Prepare the Gram Flour Mixture
- Sift gram flour to remove lumps. Mix with milk powder.
Step 2. Cook the Gram Flour Batter and Sugar Syrup
- In a kadhai, heat ghee. Add gram flour mixture and mix well to form a smooth batter. Set aside.
- In a separate pan, combine sugar and water. Cook until it reaches one-string consistency (last drop resists and falls from the spoon).
- Add half a cup of ghee to the sugar syrup, let it boil and then add the gram flour batter. Cook on slow to medium flame, stirring continuously until the mixture thickens and comes together.
- Add another half cup of ghee, continue stirring until the mixture pulls away from the sides of the pan and forms a thick, smooth consistency. Turn off the heat immediately.
Step 3. Set and Cool the Mysore Pak
- Pour the mixture into a greased mould. Let it cool completely (3-6 hours).
Step 4. Cut and Serve
- Once cooled, carefully cut into pieces and serve.
Read more: How to Make Delicious Indian Rice Cakes: A Simple Recipe
Tips
- Use fresh gram flour for best results.
- Don't use dairy whitener as it contains sugar and will affect the outcome.
- Cook the batter on a slow flame for a melt-in-your-mouth texture.
- Don't skimp on the ghee; it's essential for the Mysore Pak's rich flavor and texture.
- Adjust the amount of sugar according to your preference.
Nutrition
- N/A
FAQs
1. Can I use regular butter instead of ghee?
While you can try, ghee (clarified butter) is crucial for the authentic taste and texture of Mysore Pak. Regular butter contains water, which can affect the consistency and may result in a less desirable outcome.
2. My Mysore Pak is too hard/soft. What went wrong?
Hardness usually indicates overcooking or insufficient ghee. Softness suggests undercooking or too much gram flour. Carefully follow the recipe's instructions and check the consistency frequently.
With a little patience and attention to detail, you've now mastered the art of making delectable Mysore Pak. Enjoy the rich, sweet reward of your efforts, sharing this delightful treat with friends and family. Happy baking!