Mysore Pak is a popular Indian sweet made of generous amounts of ghee, sugar, and gram flour. It has an intense nutty flavor with hints of cardamom that make it perfect for any occasion!
The origins of this dish are credited to chef Kakasura Madappa. With time running out and without any desserts, he began experimenting with ingredients desperately wanting to present something unusual for the King's royal thali. At first adding just gram flour, ghee, and sugar in order to make a soft pak (or mixture), soon after being asked what it was called by his chief - who had no idea either-he said that first thing on his mind: 'Mysore Pak'.
Mysore pak is a very popular sweet from South India, mainly Karnataka. It is one of the sweet prepared for special occasions as it is rich in ghee and melts in your mouth. The main ingredients are pure ghee and besan. There is nobody in South India who is not aware of this divine sweet. Here is the recipe to make ultra rich Mysore pak.
Sieve the flour. Warm the ghee over a low flame. Switch off the fire and add besan to it and stir till well mixed.
Take a heavy bottomed vessel, put in the powdered sugar and add half a cup of water. Heat over a low flame till the sugar dissolves and start bubbling.
Add the besan-ghee mixture gradually to it and stir till it leaves the sides of the vessel. This should take 15-20 minutes.
Pour the mixture on a greased plate coated with ghee. Allow it to cool for a while and then cut into desired shapes (usually diamond shape).
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Use a heavy base kadhai so that the besan does not stick at the bottom and it can spoil the taste of Mysore Pak.