Mysore pak
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A rich sweet of gram flour, ghee and sugar, either soft and melting or porous and firm, named after the city of Mysuru.
Region: Karnataka (Mysuru)Occasion: Festivals such as Deepavali and Dasara, weddings and giftingTime: 40 minServes: About 16 piecesVegetarian
Ingredients
- 1 cup gram flour (besan), sieved
- 1½ cups sugar
- ½ cup water
- 1½ cups ghee, kept hot
Method
- Grease a tray. Mix the gram flour with ½ cup of the hot ghee to a smooth, lump-free paste.
- In a heavy pan, boil the sugar and water to a one-string syrup.
- Lower the heat and add the gram flour paste, stirring constantly.
- Add the remaining hot ghee a ladle at a time, stirring all the while. The mixture will bubble and froth.
- When it turns porous, light golden and starts leaving the sides of the pan, pour it into the tray at once.
- Cut into pieces while still warm and separate them when set.
History
According to popular tradition, Mysore pak was first made in the kitchens of Mysuru Palace during the reign of Krishnaraja Wadiyar IV, and ‘pak’ refers to the sugar syrup.
Significance
Mysore pak is one of Karnataka’s best-known sweets. It is made for Deepavali and weddings and is sold by sweet shops across South India.