Initially prepared in the kitchens of Mysore Palace, the dish gets its name from ‘Mysore’, the place of its origin and ‘pak’ which simply means sugar syrup. Flavour of the organic ghee, soft texture and melt in the mouth consistency makes it one of the ‘must try’ sweets.
Cuisine Preparation Time Makes Type
Indian 40 Minutes 12 pieces Veg
1 cup Chick pea flour (Besan)
1 cup Azafran Grass fed Gir cow’s organic A2 ghee
1 ¾ cup sugar
½ cup water
½ cup oil (preferably groundnut)
FOR SUGAR SYRUP
Place a wide pan. Pour the water and sugar and heat it in medium flame. Keep stirring and heat until it reaches string consistency.
Rub a drop of syrup between the thumb and index fingers. If fingers are moving apart showing a string in between the fingers the syrup is done.
FOR MYSORE PAK
Pour 1 tbsp ghee into the pan and grease it well. Keep it aside.
Add the flour in a sieve and sieve it well; twice. Divide the flour into 3 parts in 3 bowls.
On a burner, place the pan and pour the ghee and oil. Keep it in medium heat.
MAKING THE MYSORE PAK
Add 1/3 portion of the flour from the first bowl into the hot syrup. (prepared earlier). Stir well. Then add the flour from the second bowl and mix well. Repeat the same with the third bowl. Make sure there are no lumps.
Add one ladle of ghee into the pan. Blend well. Repeat adding the ghee gradually in parts and keep stirring until the ghee is fully absorbed.
The mixture will now leave the pan completely in a few seconds. Transfer the mixture into the greased pan. Level the top with a greased spoon.
Let it cool for 10 to 15 minutes. Cut it into pieces and store in air tight jar.