Mysore Pak is a world-famous sweet and favourite of all.
Mysore Pak is a mouthwatering Indian sweet that is first originated in Mysore, Karnataka. This famous sweet is made of only three ingredients – gram flour, sugar syrup and lots of ghee. This was a royal dessert first prepared for Maharaja Krishnaraja Wadiyar IV. Nowadays this is a popular sweet during festivals like Diwali. To make a Mysore Pak is an art. But by following this recipe and tips, you will get a perfect texture and taste of this yummy sweet. So, try this yummy sweet at home and enjoy with your family.
This tasty sweet prepared by Lalitha Jagannathan – A 72-years-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 heavy bottomed aluminium 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 about to bubble.
- For the hard version, you have to cook it a little longer. When the mixture leaves the pan and it 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 after cooling it crumbled and you don’t get perfect pieces.
This recipe is prepared under the Indian Diwali League (live cooking contest) by Zayka Ka tadka.