Mysore Pak is a famous and traditional Indian sweet that originated in the city of Mysore in Karnataka. It is a rich and melt-in-your-mouth dessert made primarily from ghee (clarified butter), sugar, and chickpea flour (besan).
To prepare Mysore Pak, a batter is made by combining chickpea flour and melted ghee. The mixture is blended together until it forms a smooth and thick consistency.
In a separate pan, sugar is dissolved in water and heated to create a syrup. The syrup is cooked until it reaches a certain consistency known as "one-string consistency." This means that when a small amount of the syrup is taken between two fingers and pulled apart, it forms a thin string.
Once the sugar syrup reaches the desired consistency, the chickpea flour and ghee batter is gradually added to it while continuously stirring. The mixture is cooked on low heat, allowing the besan to cook and absorb the ghee and sugar syrup.
As the mixture thickens, more ghee is added in stages, which helps in achieving the signature texture and richness of Mysore Pak. The cooking process requires constant stirring to prevent the mixture from sticking to the pan or forming lumps.
Once the mixture thickens and starts to leave the sides of the pan, it is transferred to a greased tray or plate and leveled out to create a smooth surface. It is left to cool and set, typically at room temperature.
After it has hardened, Mysore Pak is cut into square or diamond-shaped pieces for serving. It has a crumbly and porous texture with a rich, buttery flavor. The ghee imparts a distinct aroma and adds to the melt-in-your-mouth experience.
In summary, Mysore Pak is a delectable Indian sweet made from chickpea flour, ghee, and sugar syrup. Its crumbly texture, rich flavor, and the aroma of ghee make it a beloved dessert that is savored on festive occasions and celebrations.
