Every meal, especially festivities, seems incomplete without a warm, rich, and melt-in-the-mouth dessert. Ending things on a sweet note with homemade sweets is a tradition followed in India for centuries! ‘Mysore Pak’ rises as a one-of-a-kind among other Indian sweets.
‘Mysore Pak’ is a South Indian sweet dish cherished by many for its unique texture that melts in your mouth and has ideal sweetness. The origins of this dish date back to the 19th century, when the royal chef, Kakasura Madappa invented it to please his king – Krishna Raja Wadiyar.
Sticking to its original recipe, in this blog, we will share a simple recipe of 9 steps to make ‘Mysore Pak’! And don’t worry about its ingredients, as it uses chickpea flour, crushed jaggery, and of course ‘desi’ A2 ghee for a creamy taste!
Let’s not wait any further and jump straight into the recipe for this perfect dessert for your next gathering!
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‘Mysore Pak’ Recipe in 9 Steps:
The key to the perfect ‘Mysore Pak’ lies in the quality of ingredients and the precise technique used in its preparation. Let’s learn how to make this luscious dessert below:
Ingredients:
- 2 cups ‘besan’ (chickpea flour)
- 2 cups A2 desi ghee
- 2 cups crushed jaggery
- 1 cup water
- 1/2 cup crushed cashew nuts
- 1/2 teaspoon cardamom powder
- A pinch of salt
Instructions:
- Preparation of Besan Mixture:
- Sift besan to remove lumps.
- Heat 1 cup A2 desi ghee in a pan.
- Gradually add besan, and stir continuously.
- Cook until besan turns light golden and emits a nutty aroma.
- Cooking Besan Mixture:
- Maintain medium-low flame to avoid burning.
- Cook for 10-15 minutes until the mixture is well-cooked.
- Preparation of Jaggery Syrup:
- Combine crushed jaggery, and 1 cup water in a pan.
- Stir it while heating until the jaggery dissolves.
- Bring to a boil and simmer until one-string consistency.
- Combining ‘Besan’ Mixture and Jaggery Syrup:
- Carefully add the hot syrup to the ‘besan’ mixture.
- Stir continuously to avoid lumps.
- Keep the flame low to prevent solidification.
- Add A2 Desi Ghee:
- Gradually add the remaining A2 desi ghee, and stir continuously.
- Continue cooking on low heat.
- Reaching the Perfect Consistency:
- Stir until mixture thickens and leaves the sides of the pan.
- The mixture becomes glossy (approx. 20-25 minutes).
- Adding Cardamom Powder and Cashew Nuts:
- Add cardamom powder for aroma.
- Fold in crushed cashew nuts.
- Reserve some cashews for garnishing.
- Setting the Mixture:
- Transfer to a greased plate or tray.
- Spread evenly with a spatula.
- Sprinkle reserved crushed cashews on top, pressing gently.
- Allowing it to Cool:
- Let it cool for 2-3 hours until set.
- Cut into squares or diamonds using a sharp knife.
Your ‘Mysore Pak’ is ready to be served!
Making ‘Mysore Pak’ at home might seem like a meticulous process, but the result is worth the effort. Check out some tips to master the craft below!
Master Tips to Get the Perfect Mysore Pak:
Here are some additional tips to make this ooey-gooey dessert!
- Continuous Stirring: Stir the besan mixture continuously to avoid lumps and achieve a smooth texture.
- Low Flame Cooking: Maintain a medium-low flame while cooking to prevent burning and ensure even cooking throughout.
- Patience is Key: Cook the besan mixture on low heat for 10-15 minutes until it’s well-cooked, and later, continue cooking with patience until the perfect consistency is achieved.
- One-String Consistency: Achieve the right consistency in the jaggery syrup by simmering until it reaches a one-string consistency, this provides an ideal texture to the Mysore Pak.
- Gradual Ghee Addition: Add desi ghee slowly and gradually to the mixture, stirring continuously. This helps in achieving the desired texture and flavor.
- Aromatic Touch: Add cardamom powder for a delightful aroma that enhances the overall flavor of the Mysore Pak.
- Cashew Crunch: Folding in crushed cashew nuts adds a delightful crunch. Reserve some for garnishing on top.
- Perfect Setting: Ensure the mixture is spread evenly on a greased plate or tray for uniform thickness. Allowing it to cool for the recommended time helps in achieving the right set and texture.
Enjoy the rich and irresistible taste with family and friends during festivals or special occasions.
FAQ: Easy ‘Mysore Pak’ Recipe in 9 Easy Steps:
How do I know when the ‘besan’ mixture is well-cooked?
To check if the besan mixture is well-cooked for ‘Mysore Pak’, look out for the color and aroma. It should turn golden brown and emit a nutty aroma. It should also start leaving the sides of the pan.
Can I skip the cardamom powder for making ‘Mysore Pak’?
Yes, you can skip cardamom powder in ‘Mysore Pak’ if you prefer a version without its distinctive flavour.
How long can ‘Mysore Pak’ be stored for?
‘Mysore Pak’ can be stored for up to two weeks in an airtight container at room temperature.
What to do if my ‘Mysore Pak’ is too thick?
If the ‘Mysore Pak’ is too thick, add a little melted ghee and mix well to achieve a smoother consistency.
Is ‘besan’ gluten-free?
Yes, ‘besan’ (gram flour) is gluten-free, making it suitable for those with gluten sensitivities or celiac disease.
Conclusion:
In conclusion, crafting the perfect ‘Mysore Pak’ is a delightful journey rooted in tradition and flavour. This easy-to-follow recipe guarantees a delectable outcome, capturing the essence of this iconic South Indian sweet.
The ‘besan’ mixture, cooked to a golden hue with the fragrance of roasted chickpea flour, merges seamlessly with the rich sugar syrup and A2 desi ghee, resulting in a melt-in-the-mouth texture.
Remember, patience is key. Execute each step with precision for that glossy finish and ideal consistency. Whether it’s festivals or special occasions, this homemade ‘Mysore Pak’ promises to elevate your dessert game, leaving a lasting impression on family and friends.
As you embark on this culinary adventure, consider sourcing quality ingredients from brands like Two Brothers Organic Farms for an authentic and organic touch. Their commitment to organic and A2 products, like desi ghee, adds a unique and wholesome flavour to your Mysore Pak, enhancing both the taste and nutritional value.
