Mysore Pak is a world-famous, everyone’s favourite sweet.
Mysore Pak is a mouth-watering Indian sweet that first originated in Mysore, Karnataka. This famous sweet is made with only three ingredients – gram flour, sugar syrup, and lots of ghee. This dish was a royal dessert first prepared for Maharaja Krishnaraja Wadiyar IV. Nowadays, however, it is a popular sweet during festivals such as Diwali. Making Mysore Pak is an art in itself, but by following this recipe and its tips, you will achieve the perfect texture and taste of this yummy sweet.
This tasty sweet prepared by Lalitha Jagannathan – a 72-year-old multitalented Grandmom from Karnataka.
Tips and Suggestions by the Mom Chef:-
- Do not use a non-stick pan to make this sweet. Use only a heavy-bottomed aluminum or iron pan.
- There are two versions of Mysore Pak – soft and hard. If you want the soft version then stop cooking the mixture after it leaves the pan and is about to bubble.
- For the hard version, you have to cook it a little longer. When the mixture leaves the pan and starts bubbling, cook it for a minute or two. Then, pour the mixture in the greased mould.
- Cut into pieces when the mixture is warm because it crumbles after cooling and you do not get perfect pieces.
This recipe is prepared under the Indian Diwali League (live cooking contest) by Zayka Ka Tadka.