Mysore Pak using Khandsari Sugar - World Culinary ABC - Divide and Devour
― Kurt Vonnegut, Jailbird
Mysore Pak is something I have been planning to make for a very long time. My brothers love it and now my kids just cannot keep their hands off the sweet.
Now that we are virtually touring India, I thought I will make something that I would not do otherwise.
Read all about the announcement here.
Here is the recipe.
I made the Mysore Pak using Khandsari Sugar ( It is unrefined white sugar and is a healthier option compared to the refined white sugar), though it is traditionally made using regular sugar.
You can use either. The usual recommendation is to use about 1 to 1 1/2 cups of ghee. I could not get myself to use that much ghee. So stopped with 7 Tbsp. The result was soft, melt in mouth Mysore Pak. The more the ghee the better melt-in-the-mouth texture you get.
Besan / Gram Flour - 1/2 Cup
Khandsari Sugar - 1 1/4 Cup
Ghee - 7 Tbsp
1. Sieve the Besan / Gram flour so that there are no lumps.
2. Heat a deep and thick bottomed pan. Add the sugar and about 1 cup water to it.
3. Allow the sugar syrup to boil.
4. Wait for the syrup to reach One-String consistency. To check for One-String consistency, coat your spoon / ladle with the sugar syrup. The syrup will be very hot, so take care not to burn your finger. Blow and wait for a second, touch the sugar syrup with your fore-finger. Put your thumb and fore finger together. The syrup should make one string when the finger and thumb are gently pulled apart. When you are doing this, ensure you are around. The one-string consistency stage passes on quickly, so keep checking once the syrup starts thickening.
5. Turn the flame to simmer. Now add the Besan / Gram flour and keep stirring. Ensure that no lumps are formed.
6. Add 2 Tbsp ghee to this and mix well. Cook till the ghee is completely absorbed by the gram flour / Besan. Again add 2 Tbsp of ghee and cook till the ghee is absorbed. Repeat this process till you have used up all the ghee.
7. The besan / gram flour mix will froth up and you will notice a color difference. A nice aroma of cooked besan and ghee should fill your kitchen. You will also see a distinct difference in the texture of the besan mixture.
8. Remember, the flame should be on medium throughout the process.
9. Scoop the besan mixture into a greased flat tray. Flatten the surface with the back of a spoon. Allow it to cool.
10. While it is still warm, make cuts. Allow it to cool completely before transferring.
I am also tagging this recipe under the Divide and Devour feature.
District : Mysore
Recipe : Mysore Pak
Mysore is a large city in the state of Karnataka. Mysore was the capital of the Princely Kingdom of Mysore. It was ruled by the Wodeyar Dynasty.
Mysore is also a major tourist attraction. Dasara is a grand celebration in Mysore and the Palace is well decorated.
Picture Source : http://www.mysorepalace.gov.in/mysore_palace.htm
Mysore lends its name to this recipe, which legend claims was a sweet prepared in the Palace.
There are debates around if Cardamom was originally added to this sweet or not. I chose not to, but you can if it suits your taste.