Mysore pak is a sweet that I am not a great fan, also I don’t hate too. When I was kid, I have seen my grand mom and mom make this few times. But its not the same as we get in Sri Krishna sweets – that is oozing with ghee, smooth and soft. The one they make is crisp, not so hard but stiff mysore pak, that has tiny hallows (they say it as கூடு- koodu) in tamil. The process uses less ghee and some part of oil and cooking soda to bring that koodu effect. That’s not so easy to get that texture with koodu. Also while that process, it oozes out the ghee, so they collect it too. That’s how it turns stiff and crispy. I love that version than Sri Krishna sweets mysurpa.
This version is also the authentic preparation of mysore pak, it will melt in your mouth once you pop in your mouth, of course with loads of ghee. I used the recipe from the cookbook mom gave, with little changes. I agree, its not very perfect looking, but not bad for a first timer and also it tasted great! Vj just loved it and me too. Lets workout after Diwali and enjoy these sweets
. So lets make this traditional sweet for your family or for gift packing to your dear and near, for this Diwali 2013! 
Mysore pak recipe
Recipe Cuisine: Indian | Recipe Category: Sweets
Prep Time: 5 mins | Cook time: 30 mins | Makes: 25 pieces
Prep Time: 5 mins | Cook time: 30 mins | Makes: 25 pieces
Ingredients
Besan/ Chickpea flour/ Kadala mavu - 1/2 cup
Ghee - 1 cup
Oil - 1/4 cup
Sugar - 1 & 1/2 cup
Sugar for sprinkling - 1 tblsp
Ghee - 1 cup
Oil - 1/4 cup
Sugar - 1 & 1/2 cup
Sugar for sprinkling - 1 tblsp
*Sure this measure gives 25 small pieces of mysore pak for 1/2 cup besan because there is 3 times more sugar and ghee.
*If you feel the ghee is more, you can skip the 1/4 cup oil.
Method
- Sift the flour to get rid of the lumps. Keep a tray, greased ready. Place sugar in a heavy bottomed pan, with water enough to immerse it. Say 1 cup of water.
- Boil until 1 string consistency. That is, if you check between your fingers, a string will form as shown in the picture. Keep the flame in medium when the syrup is nearing its stage. Swipe the back of the ladle u use in the syrup for checking.
- Add the flour slowly stirring continuously. I used whisk for easy mixing. Mix until smooth. The flame should always be medium.
- Mix and keep oil and ghee ready. Start adding ghee slowly and add continuously like 2-3 tblsp at a time. Keep stirring until the ghee mixes and then add the next batch of ghee and repeat until you finish the ghee.
- At one stage, the the colour changes to pale and frothy here and there, so be alert at this time and lastly the whole mixture starts frothy as shown in the picture. Also there will be a pleasant cooked besan smell along with ghee smell. Add 2 tsp of sugar granules and mix quickly (optional).
- Pour it to the greased tray and level it with a spatula. Sprinkle sugar if desired. Wait until warm and cut into desired shape. Let it cool down completely before transferring to the container.
Notes
- Keep flame always in medium to not to miss the stage.
- If you want you can cut off the oil and add ghee fully.
- If you reduce the ghee quantity, the texture wont be same soft and melt in mouth kind. So its up to you.
- I used two bread pans for spreading. You can use a small plate/ tray as per your convenience.
- Adding sugar at last stage gives a great texture but its optional.
- Use good quality ghee as the ghee lends the main flavour for this sweet.
- I was impatient to wait until it completely cool down, so I got some imperfection.
Soft, melt in mouth Mysore pak is what you have now! Are you adding this to your Diwali 2013 to do sweets list!
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