I always wonder why this sweet has been given this name? I mistook pak to be beetle nut ('pakku' in Tamil means beetle nut). But it did not fit. Then after a lot of thinking I found it must be derived from 'paggu' meaning syrup. But still I haven't found what's Mysore referring to. Doesn't matter. I like the sweet whatever it's named. The yummy taste of this sweet goes back to my childhood days. This holiday season I decided not to buy Mysore pak but to make it at home. It is one of those sweets that are not very easy to make at home. The good part is it doesn't take much time (It took less than half an hour for making it including the prep work). But you need to be focused from the beginning till the end since everything had to be done very quickly that if you take your eyes for even a moment you'll miss the consistency. Still on for it? Check out the recipe..
Things you'll need:
Gram flour - 2 cups
Ghee - 1 cup
Oil - 1 cup
Sugar - 2 cups
Water - 1/2 cup
Yield - 25 to 30 pieces
Method:
STEP1:
Grease a pan with ghee or oil. Heat 2 tbsp of oil and add it to the gram flour. Mix well and sift the flour to avoid lumps. Mix the oil and ghee and heat it in a pan. Reduce the flame to minimum so that the oil and ghee stays hot.
STEP2:
Prepare sugar syrup to one thread consistency. When the syrup reaches one thread consistency add the flour one tablespoon at a time. Keep stirring until the flour is incorporated well in the syrup.
STEP3:
Add the oil little by little and keep stirring until the mixture becomes frothy. (Be careful not to miss this stage. Otherwise the Mysore pak will become hard or crumbly.) Immediately pour the mixture into the greased pan. Give the pan a shake to even out the mixture. Let it cool for 15 mins. Cut the Mysore pak into slices. Allow it to completely cool down.
RELISH!!!
(Since everything had to be done very fast and I didn't have help I couldn't take any photos of the process. Will try to click the pics of each step when I try it next time.)
TIPS :
You can use ghee instead of ghee and oil mixture.
The color of Mysore pak depends upon the flame. If you need dark colored Mysore pak increase the flame a little higher.
Things you'll need:
Gram flour - 2 cups
Ghee - 1 cup
Oil - 1 cup
Sugar - 2 cups
Water - 1/2 cup
Yield - 25 to 30 pieces
Method:
STEP1:
Grease a pan with ghee or oil. Heat 2 tbsp of oil and add it to the gram flour. Mix well and sift the flour to avoid lumps. Mix the oil and ghee and heat it in a pan. Reduce the flame to minimum so that the oil and ghee stays hot.
STEP2:
Prepare sugar syrup to one thread consistency. When the syrup reaches one thread consistency add the flour one tablespoon at a time. Keep stirring until the flour is incorporated well in the syrup.
Add the oil little by little and keep stirring until the mixture becomes frothy. (Be careful not to miss this stage. Otherwise the Mysore pak will become hard or crumbly.) Immediately pour the mixture into the greased pan. Give the pan a shake to even out the mixture. Let it cool for 15 mins. Cut the Mysore pak into slices. Allow it to completely cool down.
RELISH!!!
TIPS :
You can use ghee instead of ghee and oil mixture.
The color of Mysore pak depends upon the flame. If you need dark colored Mysore pak increase the flame a little higher.
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