Melt-in.mouth Mysore Pak

"Authentic Mysore Pak Recipe: Melt-in-Mouth Sweet Treat!"

    Have you ever tasted a sweet that melts in your mouth and makes you feel like royalty? Let’s unlock the secrets to making Mysore Pak! Classic Indian sweets often appear challenging, and achieving perfection can seem daunting. While some recipes do demand precision, others surprise you with their simplicity. For me, Badusha (Balushahi) was one of those pleasantly easy surprises. Recently, I also mastered the art of making Boondi Ladoo. But the biggest surprise came when my daughter prepared Mysore Pak for the first time—it was as perfect as the melt-in-mouth version from Krishna Sweets!

    This recipe comes directly from my daughter, who managed to create that signature nei sotta sotta (ghee-drizzling) texture & vayila karanji pokum(melt-in-mouth) Mysore paks. Though she was sceptical at first, she nailed it perfectly. When we served it to our guests, one even asked if we'd brought it from Krishna Sweets. The look on my daughter's face was priceless when we proudly revealed that she had made it herself! She had initially offered to help prepare the sweet but insisted we keep her involvement a secret.

What is Mysore Pak?

    Mysore Pak, a quintessential South Indian sweet, hails from Karnataka, formerly known as Mysore. The term Pak or Paku translates to sticky sugar syrup, giving this indulgent treat its name. Once a royal delicacy, Mysore Pak has secured a special spot in the hearts of Indian sweet lovers. Traditionally, this sweet has a firmer texture, but with the innovation of Ghee Mysore Pak, particularly popularized by Krishna Sweets, it has transformed into a melt-in-mouth sensation.

The Perfect Mysore Pak Recipe

    This Mysore Pak recipe closely resembles the ones sold in Indian sweet shops, combining simplicity and authenticity. With just 4 essential ingredients—Gram Flour (besan), Sugar, Oil, and Ghee—you can whip up this delicious treat in no time. While I initially feared that this recipe would require a hefty amount of ghee, you'll be pleased to know it uses only 50 ml of Ghee and 150 ml of Oil. The result? Soft, melt-in-mouth Mysore Paks that are almost indistinguishable from store-bought versions. If you prefer a richer ghee flavour, feel free to adjust the proportions by adding more ghee in place of some oil.

How to make Mysore Pak: A Step-by-Step Guide

    Making Mysore Pak has become a delightful journey in my kitchen, where I’ve meticulously documented each detail as instructed by my strictest officer—my daughter! If you're a fan of the melt-in-mouth Mysore Pak from Krishna Sweets, this recipe is tailored just for you. Follow these step-by-step instructions carefully to achieve the best results.

Essential Tips Before You Start

Before diving into the preparation of this delectable treat, keep these important points in mind:

• Prepare Your Ingredients: Measure all the ingredients and keep them ready. Having everything prepped will make the cooking process smoother and more enjoyable.
• Melt the Ghee: Melt the ghee (clarified butter) and measure it afterward for accurate proportions. This helps ensure the right texture and flavour.
• Roast the Gram Flour (Besan): Dry roast the gram flour on a very low flame until it’s fragrant. Be vigilant; burning or undercooking the flour can ruin the overall flavour of your Mysore Pak.
• Cool the Flour: Allow the roasted gram flour to cool completely before mixing it with oil. This step is crucial for achieving the right consistency.
• One-String Sugar Syrup: Make sure the sugar syrup reaches one-string consistency. This is vital for the perfect texture of the Mysore Pak.
• Continuous Stirring: Stir and scrape down the sides and bottom of the pan continuously throughout the process. This prevents the mixture from sticking and burning.
• Stay Attentive: Don’t leave the mixture unattended while cooking. Staying focused will prevent any mishaps and ensure your recipe turns out perfectly.
• Gradual Addition of Ghee/Oil: Pour the Mysore Pak batter gradually into the sugar syrup while cooking on a medium-low flame. This ensures proper mixing and absorption.
• Batching the Ghee/Oil: When adding the first batch of oil/ghee, do so in small increments (about 20 ml at a time). Wait until each addition is well absorbed before adding more. This step is done on a medium-low flame. This method enhances the texture of the final product.
• Next batch of Oil/Ghee: The next round of Ghee/Oil is poured, off the heat.
  
• Prepare Your Pan: Grease a rectangular pan with oil and line it with parchment paper. This will help you remove the Mysore Paks easily once they set.

Cuisine - Karnataka(South Indian)
Recipe Type - Sweet, Dessert
Difficulty - Medium
Yields -12 -16 Pieces
Author - SM  

Preparation Time - 15 - 20 Minutes
Cooking Time - 20 - 30 Minutes

Enjoy Food and Wishing you all a Happy Diwali!!!

Authentic Mysore Pak Recipe: The Timeless Indian Sweet You Must Try

Close-up of Soft Mysore Pak

Ingredients

For Mysore Pak Batter:

• 100 grams Bengal Gram Dhal Flour (Besan)
• 100 ml Oil

For Sugar Syrup:

• 300 grams Sugar
• 100 ml Water

For Mysore Pak: 

• 50 ml Oil
• 50 ml Ghee

Traditional Mysore Pal - a Classic Indian Treat

Method

Step 1: Prepare the Mysore Pak Batter

• Dry Roast the Gram Flour: Heat a pan over a low flame and dry roast the Bengal Gram Flour (Besan) until it becomes fragrant. Take care not to burn the flour as this can spoil the flavour.
• Cool and Sift: Once roasted, switch off the flame and allow it to cool completely. Sift the flour to remove any lumps. This step is crucial for achieving a smooth batter.
• Mix with Oil: After cooling, pour in 100 ml of oil and whisk well until the mixture is lump-free.  Set the batter aside.
  

   

  Pro Tip: You can also sieve it again to ensure the batter is lump-free and has a smooth texture.

   

Step 2: Make the Sugar Syrup

• Combine Sugar and Water: In a heavy-bottomed non-stick pan, add 300 grams of sugar and 100 ml of water. Heat on low, stirring until the sugar dissolves.
• Boil to One String Consistency: Once the sugar has dissolved, stop stirring and let it boil on medium-high heat. You want to achieve one string consistency—this is essential for the perfect Mysore Pak.
  

   

  Note: Overheating the syrup will caramelize it, leading to hard Mysore Pak.      *Pro Tip:  To check for one string consistency, take a spoonful of syrup and let it drizzle; it should form a thin string without breaking.

   
  

Step 3: Combine Batter and Sugar Syrup

• Incorporate the Batter: As soon as the syrup reaches one string consistency, gradually pour in the Mysore Pak batter while stirring continuously. This prevents lumps from forming.
• Cook the Mixture: Keep stirring to ensure the batter doesn’t stick to the sides or bottom of the pan. Cook on medium-low heat until large bubbles form, indicating its thickening.
• Add Oil in Batches: Slowly incorporate 100 ml of oil in small batches (about 20 ml at a time). Wait for each batch to be absorbed before adding more (the next 20ml batch). Stir continuously throughout this process.
  

   

  Note: For 100 ml oil you may have to pour it in 5 batches totally - 20 ml each.