Mysore Pak is a rich dessert prepared in South India during festivals. This is my 25th recipe on my blog. Felt like just started my blog and here I am in my 25th recipe. Felt excited and I wanted to share with you a divine sweet this time. This dessert mainly originated from Mysore. This is made with three simple ingredients Bengal gram, ghee, and sugar.
Mysore Pak is little tricky to prepare. It is important to get sticky sugary syrup (one string consistency) obtained by simmering sugar with equal amount of water. I got this recipe from one of my friend Deepa sundar and tried this for the first time. Trust me it came out well, exactly as we get in Sri Krishna sweets shop. It just melts in the mouth. You can see ghee oozing out in the above picture.
Steps to prepare Mysore Pak :
- Add a generous amount of home made ghee.
- Bengal gram should be fried until nice aroma comes. If not fried properly you will get the raw smell in the final product.
- Ensure to bring sugar syrup to one string consistency.
- If we add Bengal gram before one string consistency the final product would turn gooey.
- If we add Bengal gram after one string consistency the final product would turn hard.
- Use heavy bottom non-stick Kadai. All the steps should be done in medium-slow flame only.
There are two versions in Mysore Pak. In the first method, we use only ghee, where we get silky and smooth dessert which melts in the mouth as shown in the picture. In the second method, we use half ghee and half oil, where we get lots of pores like in honeycomb and little hard in texture. If you use the given ingredients with specified quantity and follow the steps as such, sure you will get the awesome mouth melting dessert.
Mouth watering divine Mysore Pak is ready to relish.