Wealthy, luxurious, fudge-like Mysore Pak is a well-known Indian deal with that’s concurrently buttery and nutty, and can merely soften in your mouth. Made with simply three components – gram flour (besan), ghee and sugar – this Ghee Mysore Pak recipe is an ideal introduction to candy-making.
About This Mysore Pak Recipe
Mysore pak recipe is an excellent scrumptious and widespread candy with origins at Mysore (additionally spelled Mysuru) Palace. This conventional recipe is attributed to Kakasura Madappa, the chief chef of Maharaja and food-lover Krishnaraja Wodeyar IV, who ruled until 1912.
Pak, paka or pakka means “sweet,” and in this case refers to the sugar syrup the candy is prepared with. But while the name Mysore Pak may explain where the treat comes from, no name could do justice to its flavor.
Mysore pak is made with just three ingredients – gram flour, ghee and sugar. However, do not let its simplicity fool you. This, my friends, is a candy-making recipe. Here, following the instructions is paramount to your success. In case you didn’t know, candy making is serious business!
Transforming gram flour, sugar and ghee into the soft, fudgy, toffee-flavored sweet takes some real dedication. Prepare yourself for scientific precision followed by a heck of an arm workout. This is not a recipe for the faint of heart.
However, if you have ever tried a decadent bite of Mysore Pak, you know that it is well worth the effort. With a superlative texture that varies from being hard or soft, my recipe gives a texture that is neither hard nor very soft. Plus with a flavor that is not too sweet, this candy – rife with notes of nut and toffee – is almost enough to leave you breathless.
If you are brave enough to try this recipe, you will have a wonderful sweet that is worthy of celebrations and festivals. The sense of accomplishment after making candy is pretty great, too. So come along with me, if you dare! 😉
Step-by-Step Guide
How to make Mysore Pak
I have shared extensive process shots of the making of mysore pak with a LOT of details and tips mentioned in the steps. I highly recommend you read this section through at least once before attempting to recreate it.
Prep
1. First, set up your ingredients:
- 1.25 cups sugar (200 to 210 grams sugar)
- 1 cup gram flour (besan) (100 grams)
- 1 cup ghee (200 to 210 grams)
2. Sieve the gram flour once or twice. This helps in reducing the lumps if any while mixing gram flour in the sugar syrup.
3. A photo of the sifted gram flour below.
4. Grease a loaf pan with some ghee. If you don’t have a loaf pan, use any pan or tray which can give you some depth and height, so that you can get rectangular or square pieces of mysore pak.
Make Sugar Solution
5. Now add the sugar to a heavy, thick-bottomed kadai. Use a heavy and large aluminium or iron kadai.
Please DO NOT use non-stick pan as the heat and friction from stirring can remove the coating.
6. Add ½ cup water in the sugar.
7. Keep the pan on the stove top. On a medium-low or medium heat, heat the sugar syrup.
8. Stir so that the sugar dissolves.
Heat Ghee (Clarified Butter)
9. Simultaneously, add the ghee to separate pan and keep it on the stove top.
10. Let the ghee melt on a low heat. The ghee has to be hot when we add it to the gram flour mixture, but it should not exceed a slow simmer.
11. Let the sugar syrup start bubbling and boiling, then add the gram flour.
Note: we are not looking for thread consistency here. Add the gram flour immediately after the simple syrup comes to a boil.
Cooking Gram Flour With Sugar Syrup
12. Add the gram flour in 3 to 4 stages to the sugar syrup. First, add some of the gram flour.
13. With a wired whisk, stir the gram flour briskly so that it dissolves with the sugar solution.
14. Now with one hand, using a spoon, add a bit more of the gram flour, and with the other hand continue to whisk.
15. Continue until all of the gram flour is absorbed into the mixture.
16. Stir very well, so that the gram flour is evenly mixed with the sugar syrup.
Add Ghee
17. Working carefully, add ghee in parts. First add a ladle full of the hot ghee.
18. You will see a lot of bubbles and frothing in the gram flour mixture after you add ghee.
19. As soon as you add ghee, mix it with the gram flour with a spoon or spatula.
20. Then add the second part of ghee and again mix it very well. Keep the heat to a medium-low or medium.
21. Continue the pattern – with one hand using a ladle, add ghee, and with the other hand mix it with a spatula – until all of the ghee is absorbed into the mixture.
22. Be sure to use a bigger kadai and wear gloves and long sleeves, as there is a lot of sizzling, frothing and bubbling that happens.
23. All the ghee will be absorbed first and what you will see is a smooth, molten mixture.
Cook Mysore Pak Mixture
24. On a medium-low to medium heat continue to cook and continuously stir the mixture.
25. You have to continue to cook and stir till you start seeing bubbles in the mixture and the ghee is beginning to separate from it. The mixture will also start to leave the sides of the kadai or pan.
26. Continue to cook and stir.
27. Note: Be sure to scrape the bottom and sides of the kadai as you stir to prevent browning, sticking and burning. I recommend using a flat steel spatula (palta) as this helps in scraping the mixture.
28. When the mixture comes together in one mass and you see some ghee at the sides, then continue to stir and scrape.
29. When you see many small bubbles and holes in the mixture, then switch off the heat. When you reach this soft-ball stage, you have to be attentive. A few seconds here or there will ruin the texture of the mysore pak.
If you have a candy thermometer, you’re looking for a temperature of 112C/234F.
30. If you cook too much, then you will get a very hard mysore pak. The following picture is to show you the texture to get a hard mysore pak.
This photo was taken when working on a recipe – don’t make my mistake! Sharing the photo to show the difference.
Set Mysore Pak
31. Immediately and quickly tilt the kadai and pour the whole mixture in the greased pan.
32. It should fall in one lot and you shouldn’t need to use a spoon for it.
33. Spread it level in the pan with a spatula, the back of small glass or a small steel bowl.
34. Let the mysore pak mixture become warm or cool down. If there is too much ghee at the sides or top, then invert the pan after 20 to 30 minutes, so that the excess ghee is removed. You can use this ghee while preparing dosa or greasing idli plates.
Once cooled enough to handle, then just invert the pan on a chopping board or tray or plate. Tap the sides and the bottom of the pan. The mysore pak block should fall out of the mold easily.
35. Slice the mysore pak into your desired shape. Store in an air-tight container.
Mysore pak keeps well for 7 to 10 days at room temperature.
36. Serve mysore pak as a festive sweet to your loved ones. Enjoy!
If you’re still feeling intimidated, check out this easy recipe for 7 Cup Cake. It’s, effectively, a chunk of cake to make!
FAQs
Sounds such as you cooked it too lengthy. Bear in mind, the sugar syrup ought to simply start to boil earlier than including the gram flour.
As soon as the gram flour is integrated, instantly start so as to add the ghee, being cautious to work in levels. After every stage, the ghee must be totally integrated.
Proceed to cook dinner and stir – scraping the bottoms and sides of the pan – till the combination separates simply barely.
Sadly, I don’t suggest it. Very like making fudge, the most effective method comes from hand stirring – it will allow you to actually really feel the combination so you’ll be able to cease on the proper second.
Positive! Simply dry toast it in a pan for two to three minutes earlier than including. The process won’t change.
That’s one other drawback of overcooking. Don’t fear, although – not all is misplaced! The crumbles style excellent over ice cream. I’m talking from first hand expertise!
Seems to be such as you didn’t cook dinner it fairly sufficient. Add the runny combination again to the kadai and proceed to cook dinner and stir till it’s evenly greasy from the ghee starting to separate.
Extra Festive Sweets To Strive!
Sweets Recipes
Ladoo Recipes
Sweets Recipes
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Mysore Pak Recipe
Mysore pak is a well-liked and tremendous scrumptious Indian candy from the town of Mysore within the Karnataka state in South India. Mysore pak is made with solely three components – gram flour, ghee and sugar. It’s wealthy, luxurious and soften within the mouth candy.
Prep Time 5 minutes
Prepare dinner Time 20 minutes
Whole Time 25 minutes
Stop your display from going darkish whereas making the recipe
Preparation
Firstly measure all the three components and put aside – sugar, gram flour and ghee.
Sieve the gram flour a few times. This helps in lowering the lumps if any whereas mixing gram flour within the sugar syrup.
Grease a pan or tray with some ghee. Use a pan or tray which may give you some depth and peak, as a way to get rectangular or sq. items.
Making sugar syrup
- Now take the sugar in a heavy thick bottomed kadai. Since quite a lot of stirring occurs, I might recommend you to use a heavy and huge aluminium or iron kadai. Please don’t use non stick pan as as a result of warmth and lot of stirring, the non stick coating can get affected.
Add ½ cup water within the sugar.
Hold the pan on the range high. On a medium-low or medium flame, warmth the sugar syrup.
Stir in order that the sugar dissolves.
Melting Ghee
In the meantime additionally take the ghee in one other pan and maintain it on range high. Let the ghee soften on a low flame or sim.
The ghee needs to be sizzling after we add it within the gram flour combination. So let or not it’s on a sluggish simmer.
Including Gram Flour to Sugar Syrup
- Let the sugar syrup begin effervescent and boiling. We aren’t in search of one string consistency within the sugar syrup. Simply let the sugar answer come to a boil after which add the gram flour.
Add the gram flour in three to 4 parts. First add a number of the gram flour.
With a wired whisk, stir the gram flour briskly, in order that it dissolves with the sugar answer.
With one hand utilizing a spoon, add the gram flour and with the opposite hand combine it with a wired whisk.
End of all of the gram flour this fashion.
Stir very effectively, in order that the gram flour has received combined evenly with the sugar syrup.
Including Ghee
Then add ghee in elements. First add a ladle stuffed with the new ghee.
You will notice quite a lot of bubbles and frothing within the gram flour combination after you add ghee.
As quickly as you add ghee, combine it with the gram flour with a spoon or spatula. Utilizing a ladle, with one hand, add ghee and with the opposite hand combine it with a spatula.
Then add the second portion of ghee and once more combine it very effectively. Hold the warmth to a medium-low or medium.
This manner end off including all of the ghee in elements. Combine completely.
Do use an even bigger kadai and in addition some gloves in your fingers, as there’s quite a lot of scorching, frothing and effervescent that occurs.
Cooking Mysore Pak Combination
All of the ghee shall be absorbed first and what you will notice is a easy molten gram flour combination.
On a medium-low to medium warmth with continuous stirring cook dinner the gram flour combination.
It’s important to proceed to cook dinner and stir until you begin seeing many bubbles within the combination and the ghee is launched from it. So proceed to cook dinner and stir. The combination may also begin to depart the edges of the kadai or pan.
Whereas stirring additionally scrape the underside of the kadai and the edges. If you don’t scrape, then the combination begins sticking and will get browned or burnt.
So it’s important to stir nonstop and scrape. Do use a flat metal spatula (palta) as this helps in scraping the gram flour combination.
When the combination comes collectively in a single mass and also you see some ghee on the sides, then additionally proceed to stir and scrape.
While you see many small bubbles and holes within the combination, then swap off the warmth.
In the event you cook dinner an excessive amount of, then you’re going to get a really laborious mysore pak.
Setting Mysore Pak
Instantly and shortly tilt the kadai and pour the entire combination within the pan. It falls in a single lot and also you don’t want to make use of any spoon for it.
Degree with a spatula or the again of small glass or a small metal bowl.
Let the mysore pak combination change into heat or calm down.
- If there’s an excessive amount of ghee on the sides or high, then invert the pan after 20 to half-hour, in order that the surplus ghee is eliminated. You should use this ghee whereas making ready dosa or greasing idli plates.
- As soon as heat or cooled, then simply invert the pan on a chopping board or tray or plate. Faucet the edges and the underside of the pan. The mysore pak block falls of simply.
Then reduce the mysore pak into rectangular or sq. items.
Retailer in an air-tight container. It stays good for a few week to 10 days at room temperature.
Function a festive candy to your loved ones or pals.
- A number of seconds right here and there as soon as the combination begins leaving ghee makes quite a lot of distinction. So be attentive in the direction of the previous couple of steps as soon as the mysore pak combination begins leaving the edges of the pan.
- Do use a heavy aluminium or iron kadai or pan. Or else the gram flour begins sticking and will get browned or burnt on the backside.
- Use good high quality ghee and gram flour for the most effective style, texture and taste.
- Recipe will be doubled, however this might imply quite a lot of stirring.
Vitamin Details
Mysore Pak Recipe
Quantity Per Serving
Energy 217 Energy from Fats 117
% Every day Worth*
Fats 13g20%
Saturated Fats 8g50%
Polyunsaturated Fats 1g
Monounsaturated Fats 4g
Ldl cholesterol 33mg11%
Sodium 7mg0%
Potassium 78mg2%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 19g21%
Protein 2g4%
Vitamin A 4IU0%
Vitamin B1 (Thiamine) 0.04mg3%
Vitamin B2 (Riboflavin) 0.01mg1%
Vitamin B3 (Niacin) 0.2mg1%
Vitamin B6 0.04mg2%
Vitamin E 0.1mg1%
Vitamin Ok 1µg1%
Calcium 6mg1%
Vitamin B9 (Folate) 37µg9%
Iron 0.5mg3%
Magnesium 15mg4%
Phosphorus 27mg3%
Zinc 0.2mg1%
* % Every day Values are based mostly on a 2000 calorie food regimen.
This Mysore Pak recipe from the archives first printed in October 2016 has been republished and up to date on 22 October 2022.
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