A - Z Karnataka Recipe Series ~ M for Mysore Pak

So far in my 'A - Z' Karnataka recipe series,
A - Akki Halbai
B - Biscuit Roti
C - Congress Kadalekayi
D - Davanagere Benne Dose
E - Ellu Pajji
F - Field Beans / Avarekalu Payasa
G - Girmit
H - Hitakida Avarekalu Huli
I - Iyengar Bakery Style Masala Toast
J - Jolada Vade
K - Kumbalakayi Idli
L - Limbe Hannina Gojju

My daughter loves and eats only one Indian sweet and my husband loves two more. The common factor between them being Mysore pak and so this beloved sweet is made frequently at our home. I therefore could not leave out this iconic sweet dish from my Karnataka recipe series. Mysore pak or Mysore paaka as it was originally coined is one of the traditional and popular sweets from Karnataka. The term 'Mysore' refers to the place where the dish originated. Where as the term 'pak', pronounced 'paa-k' comes from the word 'paaka' referring to the sugar syrup. 

Mysore, colloquially called Mysuru is one of the important cities in the south Indian state of Karnataka presently and was the capital city of the erstwhile Mysore kingdom for about six centuries. The city of Mysore known for it's royal heritage is the cultural capital of the state and is associated with several iconic things. Mysore palace, Mysore dasara, Mysore silk sarees, Mysore sandalwood soap, Mysore mallige (jasmine) to name a few. And Mysore pak, Mysore masala dose and Mysore saaru from the culinary point of view.

The sweet dish originated in the royal kitchens of Maharaja of Mysore, Krishnaraja Wodeyar IV. The dish was created and named by his chef Kakasura Madappa when he had to present a sweet dish to the king in a hurry. To this day, his descendants run sweet shop in Mysore where Mysore pak are sold as hot cakes. They sell innovative ones made with milk, almonds and cashews as well.

The rich, melt in mouth Mysore pak basically needs three ingredients - chickpea flour, sugar and ghee. Vegetable oil aka vanaspathi / dalda can be used in lieu of ghee though ghee version tastes superior. Some sweet shop versions have turmeric as well for color which is basically not needed. Sugar and water are cooked to reach a sticky syrup and then toasted chickpea flour and ghee are added in parts quickly and vigorously stirred. The mixture turns frothy and porous and starts to come off the pan when done. (I usually cook quarter the recipe and it takes about only 2 to 3 minutes of stirring / cooking after all the ingredients are added.)

The sweet can be cooked to soft melt in mouth versions to hard crumbly kind. Some of the store versions have a light brownish tinge at the bottom. Knowing when to stop is the key in making Mysore pak. Removing off the heat before done doesn't set the Mysore pak and cooking longer turns the sweet harder. The ridges you see on the surface of my Mysore pak is courtesy of my husband. I poured the cooked mixture into the plate and tapped it to set and went away. My husband thought that it needs to be leveled. Instead of using the back of the spatula, he held the spatula upright and kind of stabbed it. 😕

Ingredients:
1 chickpea flour 
1.5 cup melted ghee
1.5 cup sugar

Directions:
* Melt the ghee, if it is not done yet. Grease a small plate with edges, with ghee and keep aside. Use a square shaped one if you have it.

* Sieve and toast chickpea flour on medium flame until you start to feel the aroma, stirring continuously. Turn off the stove and keep it aside.

* Add sugar and a little water just to wet the sugar (about 3 to 4 tbsp. water) in a kadai / pan. Keep stirring and boil until the solution is slightly sticky when touched with fingers. There is no need to bring the sugar solution to any thread consistency.

* Add quickly chickpea flour and ghee in turns to sugar solution, stirring continuously. Take care that no lumps are formed. 

* Cook stirring continuously until chickpea flour is cooked. Initially it bubbles and turns frothy. We get to see the mixture turning porous after a few minutes. 



* Keep stirring until the mixture starts to leave the sides of the pan.

* Pour the mixture immediately into the greased plate and level it with the back of a spatula.

* Leave it for a couple of minutes and then score it with a knife to squares / diamonds. 

* Cut them into squares once they completely cool down and store them in air tight container.
 

Comments