Mysore Pak
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. -Source: Wikipedia
Ingredients
- 1 cup Besan flour / கடலை மாவு
- 1½ cup Sugar, White / சர்க்கரை, வெள்ளை
- 1½ cup Ghee / நெய்
- 1 cup Water / தண்ணீர்
Instructions
- Take the besan in a large bowl
- Heat the ghee in a pan
- When boiling hot pour ½cup of ghee on to the besan flour
- Mix well and the flour should be looking crispy, keep it aside
- Now in another pan take 1 cup of water and add the sugar into it and heat it in a medium flame
- Constantly stir the sugar water until it comes to a single string consistency
- Simmer the flame
- Start adding the besan mix little by little into the sugar syrup and simultaneously stir the mix constantly, so that it won't form lumps
- Keep on stirring until the besan mix in the sugar syrup does not stick to the pan
- Now add the boiling ghee little by little and keep on stirring the mix
- Keep about little ghee (about ⅛cup) balance
- When the ghee and mix has mixed well, it will become a very good pulp like form
- Transfer the pulp into a flat tray and spread it naturally
- Pour the remaining ghee on top of the spread
- Allow it to cool naturally for 2~3min
- Now cut them into the desired shape and allow it to cool for further 5min
- Reverse the tray on a bigger plate and tap the tray gently such that the solidified sweet will fall