Mysore Pak

Mysore pak is a rich sweet dish prepared in butter, from Southern India, usually served as dessert. It originated in Mysore. It is made of generous amounts of ghee, sugar, gram flour, and often cardamom.

Mysore pak was first prepared in the kitchens of the Mysore Palace by a palace cook named Kakaasura Madappa out of the above ingredients.The cook at the mysore Palace kitchen simply made a concoction of gram flour, ghee and sugar. When asked its name, Madappa obviously didn't have its name in mind, so he simply called it the ‘Mysore pak’. Pak (or paka, more precisely), in Sanskrit and other Indian vernaculars, means sweet. It is traditionally served in weddings and other festivals of southern India. It is very popular in baby showers too.

This is my 100th post, so " Sweet edu Kondadu"...

                                      Mysore Pak recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweet
Prep Time:10 mins    |  Cook time: 15 mins     |  Serves:4

Ingredients

Besan/ Chickpea flour/ Kadala mavu - 1/2 cup

Ghee - 1 cup

Oil - 1/4 cup

Sugar - 3/4 to 1 cup 

Sugar for sprinkling - 1 tblsp 

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 Method:

• First Sift the flour to get rid of the lumps.Now take an empty pan and saute the flour lightly until nice aroma rises. Keep a tray, greased ready. Place sugar in a heavy bottomed pan, with water enough to immerse it. Maximum 1 cup of water is fine. 
  
• Mix and keep oil and ghee ready.
  
• Boil until 1 string consistency. That is, if you check between your fingers, a string will form as shown in the picture. Keep the flame in medium when the syrup is nearing its stage. Swipe the back of the ladle you use in the syrup for checking.You can also confirm by adding a drop of syrup into a cup of water, the syrup will fall as a solid crystal and will not get dissolved.
  
• Add the flour slowly stirring continuously. I used whisker for easy mixing. Mix until smooth. The flame should always be medium. 
• Start adding ghee slowly and add continuously like 2-3 tblsp at a time. Keep stirring until the ghee mixes and then add the next batch of ghee and repeat until you finish the ghee. If u wish , u can also mix the flour in 1/2 cup ghee-oil mixture and whisk without lumps and then add this to the sugar syrup.
  
• At one stage, the the colour changes to pale and frothy here and there, so be alert at this time and lastly the whole mixture starts frothy as shown in the picture. Also there will be a pleasant cooked besan smell along with ghee smell. Add 2 tsp of sugar granules and mix quickly (optional).You can get the right time to switch of the flame, when u see white bubbles appearing at the place where u stir the laddle.(Bottom surface of the mixture)
  
• Pour it to the greased tray and level it with a spatula. Sprinkle sugar if desired. Wait until warm and cut into desired shape. Let it cool down completely before transferring to the container. The sweet is ready to eat!!