Mysore Pak (Shree Krishna Sweets Style Mysore Pak)

October 21, 2017

•

Vidya Narayan

1,385

Reads

Desserts

Prep Time

0h

10m

Cook Time

0h

40m

Cuisine

Indian • South Indian

Yield / Serves

10 Servings

Category

Vegetarian

Mysore Pak is one of the most famous desserts in South India. It originated in Karnataka but now the entire South India swears by this melt in mouth goodness. In South Indian homes, Mysore Pak is a quintessential sweet dish to be made & distributed to all during Diwali festival. Gram Flour, Sugar and copious amount of ghee or clarified butter makes this sweet dish completely irresistible.

The best part about this dessert is that there are no artificial colours added nor there are any dry fruits. Simple amalgamation of 3 key ingredients that make this dessert one of the best amongst the South Indian Dessert options.

Shree Krishna Sweets is one of the famous sweet shops in Chennai (rather in South) that makes melt in mouth Mysore Pak. Any trip to Chennai is incomplete without getting a box of this yummy goodness. So I thought this Diwali let’s take some inspiration from one of my favourite sweet shop and create their master piece in my own way. Extremely happy with the result and the compliments from friends and family.

1. Chickpea flour / Besan Ã¢â‚¬â€œ 1 cup

2. Sugar Ã¢â‚¬â€œ 1.5 cups

3. Water Ã¢â‚¬â€œ 1 cup

4. Ghee or Clarified Butter Ã¢â‚¬â€œ 1.5 cups + 1 tsp to grease a thali or aluminium tray

1. Before beginning the mysore pak process, melt ghee or clarified butter, measure and keep aside.

2. Sieve the Besan or chickpea flour, measure and keep aside. Sieving the besan or chickpea flour ensures there are no lumps in the mysore pak while stirring. It has to have a smooth consistency so when you bite it, you don¢â‚¬â„¢t feel the uncooked lumps.

3. Grease a thali or plate or an aluminium tray with a tsp of ghee or clarified butter.

4. In a thick bottom kadhai, add sugar and water. Bring it to a boil & let it simmer on medium heat until it forms a one string consistency sugar syrup.

5. Once the syrup is ready, slowly incorporate the besan or chickpea flour & then rigorously start mixing the sugar and besan mixture. Add atleast ½ cup of ghee during this stage. Keep continuously stirring the mixture on low flame.

6. The mixture will form bubbles and the ghee will start reducing which means the chickpea flour is cooking and it is also time to incorporate the remaining half (1/2) cup of ghee or clarified butter.

8. Stir the mixture continuously and do not leave it unattended for even a second. Ensure low heat at all times and allow it to cook completely.

9. The mixture will now be slightly thicker and its time to pour the last ½ cup of the ghee by stirring the mixture continuously.

10. Now after 5 odd minutes, you will see the mixture becoming like a thick fudge / forming a burfi like consistency ready to be poured into the greased thali or mould. I always go for the steel thali, find it convenient.

11. Sprinkle some sugar on top and pat it slightly (optional). At this stage you will find the ghee or the clarified butter oozing out from the sides. It will be absorbed as it cools down, say 10 15 min.

12. Once cool, cut them in squares and store them in an airtight container at room temperature for 2 days and then shift it to the refrigerator to be stored for a further 5-6 days.

13. However, you should always enjoy mysore pak warm, so when serving them to your guests or enjoying them yourself, kindly heat it for 10 odd seconds in the microwave so that the ghee or clarified butter slightly oozes out.

14. Picture of One string consistency of sugar syrup

Tips –

The only step where people make mistake is the one string consistency thereby spoiling the mysore pak texture. Pour the besan or chickpea flour only when the one string consistency of sugar syrup is achieved (check the photograph on point No. 14 in Steps / Method above).
Always keep the flame on low heat once the sugar syrup is ready and the chickpea flour is to be poured for stirring.
This is a time consuming process, requires a bit of attention so do not move away from your cooking stove at any given point nor stop stirring the mixture.
If you don’t understand when to add ghee or clarified butter, a simple way is to keep adding a tblsp of ghee after every stir or two.
Sieving the flour is very important. Also when pouring the flour into the sugar syrup, at first you may notice some lumps here and there. Do not worry, just keep stirring rigourously and it will disappear after some ghee is added to it. In case you see any lumps even after all this, use a whisk (I avoid this as a lot of the mixture gets stuck in the whisk which is a waste).
Some people add half oil and half ghee but I strongly don’t recommend the same. We make Diwali sweets once a year and ghee is far better than oil. So go ahead, eat it.