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Oct 5, 2012

Mysore Pak - Authentic south Indian sweet



I am all smiles when it comes to sweet. Just tried Mysore pak with mom's recipe and tips over phone. Million thanks to my mom. The sweet has turned out pretty good.  I have cooked almost all authentic sweets and somehow, when it came to mysore pak, I was always hesitated to give a hand since I thought it was a very complicated sweet and it needs an expert's hand to prepare such a delicacy  I have always bought them from either grand sweets or krishna sweets - the local famous sweet merchants.

I still can't believe that I cooked Mysore pak right in my kitchen with just three ingredients and a little stirring. that's it. The sweet was ready in minutes. It took around two hours to completely cool down but it only took approximately fifteen minutes to prepare. Here is the recipe.

Ingredients:

Granulated sugar -two and half cups

Water - one cup

Gram flour (besan flour) - one cup

Ghee (clarified butter) - two cups minimum 

A greased plate 

handful of granulated sugar

Method:

Please keep the ingredients near you before you start. I prepared this sweet in a non stick kadai.

Melt Sugar using one cup water in low to medium heat.



When the sugar dissolves, mix besan flour little by little as you stir.

In a minute you will notice froth like bubbles.

At this point in time, pour one cup ghee and fold it with the mixture. 

Make sure the heat is set to somewhere between low and medium.

You will notice the ghee gets absorbed quickly with froth like bubbles in few places. 



Keep stirring and pour the rest of the ghee.

In less than a minute, all the ghee will be absorbed and the entire content will be bubbling with froth like consistency. 



Turn off heat and pour the mixture in a greased plate. Level the mixture.

Sprinkle a handful of granulated sugar over the mixture. (This is my grand father's idea. He is an expert in all sweets. He prepared them and sold them in the restaurant he owned.)

Allow the content to cool.

After one hour or so, take a sharp knife and cut the sweet in straight lines vertically and horizontally, so each piece is a rectangle.



Allow it to cool COMPLETELY. Perfect Mysore pak is ready.

Note: I have heard people first roasting the besan flour with a dash of ghee before preparing the sweet, to take away the raw smell. But, I did not roast and the sweet did not have any raw besan smell. It was all ghee smell only. Prepare the sweet using only homemade ghee for best results. No oil and No vanaspathi please.

12 comments:

Prathima Rao said...

Lip smacking & so aromatic from the ghee :)
Prathima Rao
Prats Corner

Srimathi said...

Good Job! learn more things from your amma and blog it. i will try it.

Madhavi said...

I was looking at one of my old posts back in 06, just clicked on ur comment and it brought me here.

You have very well moulded ur blog. Its beautifull.

Swarna said...

This looks simple but I have heard people say this sweet is tricky, becomes hard easily.
Can you please let me know the preparation time ?

Mythreyee said...

there is no exact preparation time. the sweet depends on the consistency. Once you try the sweet and follow the consistency instructions in the recipe, the sweet should turn out good. its not hard at all. you try first with just quarter cup besan and when the confidence level is boosted go for 1 cup.

BDSN said...

Looks very mouth watering. Konjam parcel please!

@photorecipe said...

Thank´s for your amazing recipes, this sweet looks incredibly tasty!

Regards,

@photorecipe

raja said...

nice recipe for sweet lovers.It is ery easy to prepare and can also stored for long days of our interest.Local indian sweet rich taste.
http://justeat.in/bangalore

Posting Load and Truck said...

wow! i looking so delicious!

Sapana Behl said...

Nice blog , happy to follow you!!

Krypgrund said...

it´s really Interesting to see ... thank you it's well done :)

Traditional Indian Samosa said...

Thanks for sharing. Indian cuisine has a lot of great tasting sweets, and this one seems to be one of them. Nice post.