Traditional Mysore Pak – The Firm and Porous Kind – A Diwali Recipe

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Mysore Pak. For me this traditional sweet is forever synonymous with the joy and happiness associated with a family activity. My mother was the Queen of Mysore Pak (may be that is why I did not try it out so many years, afraid of not being able to match her). Amma used to rope in both my brother and me when she was making it much like when we made the Butter Cake.

This Diwali (or Deepavali as it is called in South India) I was determined to make this wonderful dessert the way my Mom made it.

Before I get ahead of myself, there are essentially two kinds of Mysore Pak:

1. The firm and porous kind which is the traditional one and quite a challenge to make. This recipe is for this version of Mysore Pak.
2. The soft, ghee laden wonder made popular by Sri Krishna Sweets. The first time someone got me this version, I refused to eat it as it did not fit my image of a Mysore Pak.   This version is relatively easy to make as it uses loads and loads of ghee. I will post this recipe later.

Important: Making Mysore Pak requires undivided attention. Keep everything you need with you before you start the process. Also at times, you are required to be ambidextrous. This is why it helps to have another person along (my mom was smart!). It is also the reason why this recipe does not have step-by-step pics. 😀

You can find step-by-step pictorials here at Priya Anandakumar’s blog and here at Viji’s blog!

How to Make Traditional Mysore Pak – The Firm and Porous Kind

Makes: 16 to 20 pieces

Time: 30 Minutes

Ingredients

1. Besan – 1 Cup
2. Sugar – 1.5 Cup
3. Oil – 1 Cup
4. Ghee – 1 Cup
5. Water – 1/2 Cup

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Method to Make Mysore Pak

1. Grease an 8″ plate and set aside.
2. Preparing the Besan:
   1. Dry roast the besan till it just starts to change colour.
   2. Immediately take out into a plate and let cool.
   3. Sieve to ensure there are no lumps.
   4. Set aside.
3. Getting the Oil and Ghee Ready
   1. In a kadhai, over a medium flame, heat the ghee.
   2. When the ghee melts, add the oil to it.
   3. Turn off the heat.
4. Getting the Sugar Syrup Ready:
   1. In heavy bottomed kadhai or vessel, mix the sugar and water.
   2. Over medium flame, heat the mix till the sugar melts completely.
5. Making the Mysore Pak (You have to work fast and here is where having a second person helps)
   1. When the sugar has melted, add 1/3 the roasted besan.
   2. Mix well.
   3. Repeat till all the besan and sugar syrup are well-mixed.
   4. Add 1/3 the ghee-oil mix to the besan.
   5. Mix well and quickly.
   6. Once again, add 1/3 the ghee-oil mix to the besan.
   7. Mix well and quickly.
   8. Add the remaining ghee oil mix.
   9. Mix well and quickly.
   10. The mix will start frothing and the ghee will leave the sides of the kadhai.
   11. Immediately pour into the greased dish.
6. Using the back of the ladle or by tapping the plate gently, quickly level the Mysore Pak.
7. Let the Mysore Pak cool a bit.
8. Cut into squares or diamonds.
9. Let the Mysore Pak cool completely to room temperature.
10. With a sharp knife gently loosen the pieces.
11. Store in an air-tight container.

Tips

• When you add the ghee-oil mix to the besan, you will find that it is quickly absorbed. This is why you have to work quickly.
• If you cook the besan ghee mix for too long, you will find that the mix will become powdery.

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I am taking this traditional Diwali Sweet to the party at Fiesta Friday #93.