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Mysore pak is one of the most beloved desserts which can liven up any dinner table; this gram flour sweet may have originated in Southern India but it is popular all around the country. Made primarily from chickpea flour or besan, ghee and sugar, Mysore Pak is a treat enjoyed during festivals, special occasions, and sometimes as an everyday indulgence!
While this traditional sweet may seem intimidating to make at home, with the right techniques and attention to detail, you can achieve the perfect balance of sweetness, texture, and aroma. Here are some pointers to ace this traditional recipe at home!
Ingredients Matter
The quality of ingredients significantly impacts the final outcome of Mysore Pak. Use high-quality besan that is fresh and finely ground for the best results. Similarly, opt for pure ghee made from high-quality butter, as it adds richness and flavour to the sweet. Additionally, choose fine granulated sugar for even distribution and smooth texture. Using top-notch ingredients lays the foundation for delicious Mysore Pak.
Proper Ratio of Ingredients
Achieving the perfect balance of besan, ghee, and sugar is crucial for the texture and taste of Mysore Pak. A typical ratio is equal parts besan and ghee, with double the amount of sugar by weight. For example, if you use one cup of besan and one cup of ghee, you'll need two cups of sugar. This ratio ensures that the Mysore Pak sets properly without being too crumbly or too soft.
Slow and Gentle Technique
Cooking Mysore Pak requires patience and precision. Start by gently roasting the besan in ghee over low to medium heat until it turns aromatic and changes colour slightly. Be careful not to burn the besan, as it can affect the flavour of the final dish. Once the besan is roasted, gradually add the sugar and continue cooking over low heat, stirring constantly to prevent lumps and ensure even cooking. The slow and gentle cooking technique allows the flavours to meld together and results in a smooth, creamy texture.
Consistent Stirring and Mixing
Stirring and mixing the Mysore Pak mixture consistently throughout the cooking process is essential to prevent lumps and ensure an even distribution of ingredients. Use a sturdy spatula or spoon to scrape the bottom and sides of the pan to prevent sticking and burning. Stirring also aerates the mixture, resulting in a lighter and fluffier texture. Be patient and continue stirring until the mixture thickens and starts to leave the sides of the pan.
Temperature Control
Maintaining the right temperature is critical when making Mysore Pak. Cooking the besan and ghee mixture over low to medium heat allows the ingredients to cook slowly and evenly without scorching. Avoid cooking over high heat, as it can cause the mixture to burn and become grainy. Similarly, ensure that the sugar syrup reaches the correct consistency without overcooking or crystallising.
Addition of Cardamom for Flavour
Enhance the flavour of Mysore Pak by adding freshly ground cardamom powder. Cardamom adds a delightful aroma and subtle warmth to the sweet, balancing the richness of the ghee and the sweetness of the sugar. Grind whole cardamom pods to a fine powder using a mortar and pestle or spice grinder for the freshest flavour. Add the cardamom powder towards the end of the cooking process and mix well to incorporate.
