Mysore Pak is a popular South Indian sweet made from gram flour (besan), ghee (clarified butter), and sugar. It has a rich, melt-in-your-mouth texture and is often enjoyed as a dessert or during special occasions. Here’s a traditional Mysore Pak recipe:
Ingredients:
- 1 cup gram flour (besan)
- 1 cup ghee (clarified butter)
- 1 cup sugar
- 1/4 cup water
- A pinch of cardamom powder
- A pinch of edible camphor (optional, for flavor)
- A few chopped cashew nuts (optional)
Instructions:
- Prepare the Tray: Grease a plate or tray with ghee and keep it ready. You’ll pour the Mysore Pak mixture into this tray later.
- Sift Besan: Sift the gram flour to remove any lumps and ensure it’s smooth.
- Make Sugar Syrup: In a heavy-bottomed pan, add sugar and water. Heat it over medium heat until the sugar dissolves completely. Stir occasionally.
- Boil Sugar Syrup: Once the sugar has dissolved, continue to cook the syrup. You’re aiming for a one-string consistency. To check, take a drop of the syrup between your thumb and forefinger. If it forms a single string when you pull your fingers apart, it’s ready. If not, continue cooking for a little longer.
- Prepare Besan and Ghee Mixture: While the sugar syrup is cooking, heat the ghee in a separate pan. It should be hot but not smoking. Once it’s hot, reduce the heat to low.
- Combine Ingredients: Gradually add the sifted besan into the hot ghee while continuously stirring to avoid lumps. Roast the besan in ghee over low heat until it turns aromatic and changes color to a light golden brown. This step requires patience and continuous stirring to avoid burning.
- Combine Sugar Syrup and Besan Mixture: Once the besan mixture is roasted, carefully pour in the hot sugar syrup while stirring continuously. Be cautious as the mixture will bubble vigorously.
- Cook Mysore Pak: Keep stirring the mixture over low to medium heat. It will thicken and absorb the ghee. Continue cooking until the mixture starts leaving the sides of the pan and turns into a mass.
- Add Flavoring: Add a pinch of cardamom powder and, if desired, a tiny pinch of edible camphor for flavor. Mix well.
- Transfer to Tray: Quickly pour the hot Mysore Pak mixture into the greased tray. Smooth it out using a greased spatula.
- Cut into Pieces: While the mixture is still warm, cut it into diamond or square-shaped pieces using a knife.
- Cool: Allow the Mysore Pak to cool completely in the tray. It will harden as it cools.
- Serve: Once completely cool, remove the pieces carefully and store them in an airtight container.
Mysore Pak can be enjoyed as a sweet treat or shared with family and friends during festive occasions. Remember that it’s essential to be cautious when working with hot sugar syrup and ghee, as they can cause burns.
Can I use any other flour besides gram flour (besan)?
Gram flour is traditionally used in Mysore Pak to achieve the desired texture and taste. Using any other flour may alter the results.
Can I reduce the amount of ghee to make it healthier?
Ghee is a crucial ingredient that gives Mysore Pak its rich taste and texture. Reducing the amount of ghee significantly may affect the quality and authenticity of the dish.
Is it essential to use edible camphor in the recipe?
Edible camphor is optional and used for flavor. If you prefer not to use it, you can omit it from the recipe without a significant impact on the overall taste.
Can I use brown sugar or other sweeteners as a substitute for white sugar?
White sugar is the traditional sweetener used in Mysore Pak, and substituting it with brown sugar or other sweeteners may alter the flavor and texture. It’s best to use white sugar for an authentic taste
How do I know when the sugar syrup is ready for mixing with the besan mixture?
The sugar syrup should reach a one-string consistency. To test this, take a drop of the syrup between your thumb and forefinger and pull them apart gently. If it forms a single thread or string, it’s ready. If not, continue cooking for a little longer.
Can I add nuts or other flavorings to the Mysore Pak?
Yes, you can add chopped nuts like cashews to the Mysore Pak for added flavor and texture. Just make sure to add them before transferring the mixture to the tray.
How long does Mysore Pak stay fresh, and how should I store it?
Mysore Pak can stay fresh for about a week when stored in an airtight container at room temperature. If you want to extend its shelf life, refrigerate it for up to two weeks.
Can I reheat Mysore Pak if it becomes too hard?
Yes, you can reheat Mysore Pak briefly in the microwave for a few seconds to soften it if it becomes too hard. Be cautious not to overheat and melt it entirely.
Can I make Mysore Pak in advance for special occasions?
Yes, Mysore Pak can be made in advance and stored in an airtight container until your special occasion. It actually tends to improve in flavor after a day or two.
Can I double or halve the recipe quantities?
Yes, you can double or halve the quantities of the ingredients to make more or less Mysore Pak, depending on your needs. Just adjust the cooking time accordingly.
My Mysore Pak turned out too soft. What should I do to fix it?
If your Mysore Pak is too soft and doesn’t set properly, you can try the following:Reheat the mixture in a pan and cook it for a little longer until it thickens.
Pour the hot mixture back into the tray and allow it to set again.
Be careful not to overcook, as it can become too hard.
Can I use store-bought ghee, or should I make my own?
You can use either store-bought ghee or homemade ghee for this recipe. Both will work well. Homemade ghee can add a unique flavor, but it’s not necessary.
What is the history or origin of Mysore Pak?
Mysore Pak originated in the royal kitchens of the Mysore Palace in Karnataka, India. It was first created in the 19th century by a royal cook named Kakasura Madappa. It was initially known as “Mysuru Paaka” and later came to be known as Mysore Pak.
Can I make a vegan version of Mysore Pak using plant-based ingredients?
Yes, you can make a vegan version of Mysore Pak by replacing ghee with a vegan butter or coconut oil substitute. However, keep in mind that the flavor and texture may vary from the traditional version.
Can I add saffron or other flavorings to Mysore Pak for variation?
Yes, you can experiment with different flavorings like saffron, rose water, or cardamom to give your Mysore Pak a unique twist. Add these flavorings along with the cardamom powder for enhanced taste.
Is there a way to make a sugar-free version of Mysore Pak?
You can try making a sugar-free Mysore Pak using sugar substitutes like stevia or erythritol. However, achieving the traditional texture and taste can be challenging with sugar substitutes.
Can I use a non-stick pan for making Mysore Pak?
While it’s possible to use a non-stick pan, it’s recommended to use a heavy-bottomed stainless steel or copper pan for even heat distribution. Non-stick pans may not provide the same results due to their coating.
Can I freeze Mysore Pak for longer storage?
Yes, you can freeze Mysore Pak in an airtight container for extended storage. Just make sure to thaw it at room temperature before serving.
मैसूर पाक एक पॉपुलर दक्षिण भारतीय मिठाई है, जिसमें बेसन (बेसन), घी (क्लैरिफाइड बटर), और चीनी का उपयोग होता है। इसका टेक्स्चर बहुत ही मुलायम होता है और यह आमतौर पर मिठाई या विशेष अवसरों पर आनंद लेने के लिए बनाई जाती है। यहां एक पारंपरिक मैसूर पाक रेसिपी है:
सामग्री:
- 1 कप बेसन (बेसन)
- 1 कप घी (क्लारिफाइड बटर)
- 1 कप चीनी
- 1/4 कप पानी
- एक चुटकुला इलायची पाउडर
- खाद्य कैम्फर की एक चुटकुली (विकल्प, स्वाद के लिए)
- कुछ कटे हुए काजू नट्स (विकल्प)
निर्देश:
- प्लेट तैयार करें: एक प्लेट या ट्रे को घी से लदा करें और तैयार रखें। आप बाद में इस ट्रे में मैसूर पाक मिश्रण डालेंगे।
- बेसन छलना: ग्राम फ्लोर को लुटने और लंप्स को हटाने के लिए छान लें और सुन्दर बनाएं।
- चीनी शीरा बनाएं: एक मैसूर पाक बनाने वाले कढ़ाई में चीनी और पानी डालें। इसे मध्यम आंच पर उबालें जब तक चीनी पूरी तरह से घुल न जाए। अक्सर चलाते रहें।
- चीनी शीरा पकाएं: जब चीनी पूरी तरह से घुल जाए, तो शीरा को और पकाएं। आपका लक्ष्य एक-स्ट्रिंग की संगतता का है। यह जांचने के लिए अपने अंगूठे और अंगूठे के बीच एक बूँद शीरा लें। अगर आप अपने अंगूठे और तर्जनी उंगली को अलग करने पर एक ही स्ट्रिंग बनता है, तो यह तैयार है। अगर नहीं, तो थोड़ी देर और पकाने जारी रखें।
- बेसन और घी मिश्रण तैयार करें: जब चीनी शीरा पक रहा हो, तो अलग से कढ़ाई में घी को गरम करें। यह गरम होना चाहिए, लेकिन धूम्रपान नहीं करना चाहिए। एक बार गरम होने के बाद, आंच को कम करें।
- सामग्री को मिलाएं: घी में बिना बंदूक लाए हुए बेसन को धीरे-धीरे डालते रहें जब तक कि लुंप न होने और चिकित्सक बनाने के लिए लागू किया जाता है। बेसन को घी में इस तरह भूनें कि यह सुगंधित हो जाए और हलका गहरा भूरा हो जाए। इस कदम को पूरा करने के लिए सब्र और लगातार चलातारी बने रहने की आवश्यकता है, जिससे जलने से बचा जा सकता है।
- चीनी शीरा और बेसन मिश्रण को मिलाएं: जब बेसन मिश्रण भूना हो जाए, तो सतर्कता बरतते हुए गरम चीनी शीरा को धीरे-धीरे डालें और लगातार चलाते रहें। सतर्क रहें क्योंकि मिश्रण बहुत तेजी से फेंफड़ाता है।
- मैसूर पाक पकाएं: मिश्रण को लगातार छलाने के साथ मध्यम आंच पर रखें। यह मिश्रण में घी को अच्छी तरह से अद्भुत करेगा और जमेगा। यह जमने लगेगा जब मिश्रण किनारों को छोड़ने लगेगा और एक गोल में बदल जाएगा।
- स्वाद डालें: एक चुटकुला इलायची पाउडर और, अगर इच्छा है, स्वाद के लिए एक छोटी सी खाद्य कैम्फर की टिपटियां डालें। अच्छी तरह मिलाएं।
- ट्रे में ट्रांसफर करें: त्वरित रूप से गरम मैसूर पाक मिश्रण को तैयार किया ट्रे में डालें। एक तैयार किया गया चमच से इसे समझाने के लिए ब्रश करें।
- टुकड़ों में काटें: मिश्रण अभी भी गरम होते समय, एक चमच का उपयोग करके उसे काटें और किस्मों के रूप में काट दें।
- ठंडा करें: मैसूर पाक को ट्रे में पूरी तरह से ठंडा होने दें। यह ठंडा होने पर कठिन हो जाएगा।
- परोसें: पूरी तरह से ठंडा होने पर ध्यान से टुकड़ों को निकालें और इन्हें एक एयरटाइट कंटेनर में संग्रहित करें।
मैसूर पाक को मिठाई के तौर पर आनंद लेने के लिए या त्योहारी अवसरों पर परिवार और दोस्तों के साथ साझा करने के लिए बनाया जा सकता है। ध्यान दें कि गरम चीनी शीरा और घी के साथ काम करते समय सतर्क रहना बहुत महत्वपूर्ण है, क्योंकि वे जल सकते हैं।
If you’d like to make a dietary-friendly version of Mysore Pak, you can consider the following adjustments:
1. Sugar Substitute:
- Use a sugar substitute like stevia, erythritol, or a natural sweetener like honey or maple syrup. Keep in mind that the texture and taste may vary with sugar substitutes.
2. Reduced Ghee:
- Decrease the amount of ghee used in the recipe. You can try using a healthier fat like coconut oil or a plant-based butter substitute.
3. Nut-Free and Vegan Options:
- If you have nut allergies or prefer a vegan version, skip the optional nuts (cashews) and use a plant-based butter or coconut oil instead of ghee.
4. Whole Wheat Flour:
- Consider substituting some or all of the gram flour with whole wheat flour for added fiber and nutrition.
5. Portion Control:
- Keep portion sizes in check to manage calorie intake. Mysore Pak can be high in calories, so moderation is key.
6. Flavorings:
- Experiment with natural flavorings like cardamom, cinnamon, or vanilla extract to enhance the taste without adding extra sugar.
7. Nuts and Seeds:
- You can add chopped almonds, pistachios, or seeds like sesame or flaxseed for added nutrition and texture.
8. Baking Instead of Frying:
- Consider baking the Mysore Pak instead of frying it in ghee to reduce the overall fat content.