Indian sweets recipes: Mysore Pak
By Nandini Bhushan
Indian sweets or mithai hold a cherished place in the heart of Indian culture. More than just dessert, mithai is a symbol of joy, celebration and tradition. Mithai also carries an emotional value; it is offered in temples as prasad, exchanged as a gesture of goodwill and often prepared at home during festivals like Diwali, Holi and Eid. From spongy Rasgulla to nutty Kaju Barfi, Indian sweet symbolises the diversity of regional ingredients and age-old cooking techniques.
Also try: Indian sweets recipes: Peda
Mysore Pak
Mysore Pak is a rich and classic South Indian sweet made with gram flour, ghee and sugar.
Ingredients
(Makes about 12 to 15 medium-sized Mysore Pak)
Besan: 1 cup
Ghee: 1 cup
Sugar: 1 cup
Water: ½ cup
Oil: 2 tsp (optional, helps with texture)
Cardamom powder: a pinch
Step 1
Grease a rectangular plate or tray with ghee and keep aside.
Step 2
Sieve the besan to avoid lumps. Dry roast lightly on a low flame for a couple of minutes until aromatic.
Step 3
In a heavy-bottomed pan, add sugar and water. Boil until you get one string consistency.
Step 4
Reduce the flame to low. Gradually add the roasted besan into the syrup while stirring continuously to avoid lumps.
Step 5
Heat the ghee separately. Add a ladleful of hot ghee (mix with oil if using), little by little into the flour sugar mixture, stirring continuously. The mixture will froth and leave the sides of the pan.
Step 6
When the mixture turns porous and starts leaving ghee, immediately pour it into the greased tray. Flatten evenly with a spatula.
Step 7
Allow it to cool slightly. Cut into a square or diamond shape while still warm. Let it set completely before serving.
