So you crave for sweets, how about something which the Monarchs of South India used to devour in the 18th century? Mysore Pak, a traditional South Indian sweet which has stood the test of time and still features amongst the most popular sweets in South India even after centuries.
Mysore Pak, derives its name from a hamlet in Karnataka, India known as Mysore or Mysuru. Pak or paka (pronounced paakaa) refers to sticky sugar syrup.
Legend has it that the sweet was prepared by the royal chef of Mysore Palace Kakasure Madappa for the King of Mysore Mummadi Krishnaraja Wodeyar in the 18th century, the king one day in an irate mood summoned his kitchen staff and commanded them to prepare a sweet which was never prepared earlier. Kakasure Madappa concocted a fairly simple preparation of Chick pea flour, sugar swimming in an ocean of clarified butter. The King relished this preparation and was so impressed with this sweet that he prompted the cook to immediately set up shop outside the palace making sure everyone from Mysore enjoys the sweet. The shop continuous to be run by fifth generation family members of Kakasure Madappa, dishing out the same great taste which charmed the King.
This delectable sweet is a favorite at many occasions and Dasara being the most important of them. Dasara is annual festival of Mysore, the ten day festival is called Navaratri meaning nine-nights. The tenth day, also known as Vijayadashmi is the most auspicious day of this festival, celebrating the triumph of good over evil, the day Hindu Goddess Chamundeshwari killed the demon Mahishasura. Mahishasura is the demon whose slaying by the Goddess gave the name Mysore. One can find many stalls selling the sweet meat during the festival.
Preparation of Mysore Pak
Prep Time: 5 minutes
Cooking Time: 20 minutes
Ingredients:
- Chickpea flour/ Besan / – 1 cup
- Clarified Butter /Ghee – 2 cup
- Sugar – 2 cup
- Water- 1/2 cup
Instructions:
- Roast the Chickpea flour in a kadai/wok for 3-4 minutes on a low fire till it releases a slight aroma.
- Grease a plate/tray with clarified butter and keep aside.
- Transfer the roasted chick pea flour to a plate.
- In the same wok add sugar and water and boil for 7-8 minutes to make sugar syrup.
- The sugar syrup should be of one string consistency.
- To test this consistency put a drop of the syrup in a bowl of cold water. If the syrup settles at the bottom as a globule the constancy is achieved. Alternatively to check consistency, take a drop of sugar syrup between your thumb and index finger and pull gently ,if a single thread is be formed the sugar syrup is ready.
- Add one cup of clarified butter to the sugar syrup, wait for a minute for the clarified butter to melt into the sugar syrup and add the roasted chick pea flour into this mixture while stirring continuously, so that there are no lumps.
- Simultaneously heat the other cup of clarified butter in a low flame, ensure it does not smoke.
- Pour one ladle of the hot clarified butter to the wok while stirring continuously.
- The mixture will now turn frothy and porous, now add another ladle of hot clarified butter while stirring continuously,
- Repeat this process till you have used the entire cup of clarified butter.
- Continue to stir on a medium flame for about 3-4 minutes till the mixture becomes very frothy and bubbles up.
- Turn off the gas and pour the mixture into the greased plate/tray.
- Sprinkle sugar and cardamom powder.
- Cut it into desired shape while still warm.
- Mouthwatering Mysore Pak is now ready.
Cooking Tips
- It is essential to get a single thread consistency of the sugar syrup to obtain the perfect texture of Mysore Pak.
- In the final step, ensure the Chickpea flour mixture with clarified butter and sugar syrup is frothy and porous while transferring it into the plate/tray. If the mixture is transferred too early, Mysore Pak will turn out under cooked and will have a raw taste. If you over cook the mixture, it will crumble easily and cutting it into desired shape will be difficult also rendering it slightly charred.
- For a softer version of Mysore Pak add 2 ½ cups of clarified butter.
- Ensure same cup is used for measuring all the ingredients.
