The Royal Roots of the Sugary Sweet Mysore Pak and How Can You Perfect A Batch At Home

Mysore Pak is sublime and from where you buy it, will have an almost melt-in-your-mouth quality. It's like nirvana on your tongue with an instant sugar rush. If you love ghee and also love sugar, this southern delicacy will melt your heart and blow your mind.

Mysore Pak is a traditional sugary sweet from South India that originated in the royal kitchens of the Kingdom of Mysore. It is made primarily with besan (gram flour), ghee, and sugar. This melt-in-your-mouth sweet has a unique texture thanks to the combination of ghee and oil in its preparation.

The texture of Mysore Pak can vary significantly depending on the amounts and types of fat used. Homemade versions often use a mixture of ghee and oil to achieve a light and porous texture, while commercial varieties sometimes replace some of the ghee with vanaspati for cost reasons.

Mastering the traditional version requires carefully controlling the sugar syrup consistency and thoroughly cooking the besan in the hot syrup. But before we divulge the recipe, let’s take a look at this delicious sweet’s history.

The History

In the bustling kitchens of the Mysore Palace circa 1935, Head Chef Kakasura Madappa was faced with an important culinary challenge. The Maharaja was hosting his most esteemed guests from near and far at a lavish feast that evening.

As Madappa worked diligently to prepare the expansive menu, he wanted to create something truly unique - a dessert unlike any served before at the royal table. After many attempts, nothing seemed to fit the bill. Time was running out before the feast.

Fueled by the pressure of the looming dinner service, Madappa's mind raced with ingredient combinations. On a whim, he decided to experiment by blending gram flour, ghee and sugar in a pan. To his surprise and delight, the mixture transformed into a soft and pleasing confection when cooked.

Eager to impress the discerning Maharaja, Madappa added his impromptu creation to the offerings that night. The king was immediately enamored by this new sweet's simple yet sublime flavors. He demanded to meet the chef behind this accidental invention.

When the monarch asked for a name, quick-witted Madappa dubbed it "Mysuru Paka" on the spot. And so the now legendary dessert we know as Mysore Pak was born serendipitously, going on to become a staple of South Indian celebrations for generations to come.

Tips for Authentic Homemade Mysore Pak

• The ratio of besan, ghee, sugar and oil used is key to achieving the proper texture. If you play around with the ingredients and do not follow the precise measurements, you may end up with different results.
• Oil is used to give the traditional light and porous texture that is typical of a Mysore Pak sweet. Reducing or removing the oil will produce a smoother texture rather than the signature porous texture.
• Traditionally, the besan is not roasted before use. But if you are worried about the raw besan smell, don’t worry, the besan will be thoroughly cooked in the hot sugar syrup, eliminating any raw flavor.
• Use a heavy-bottomed kadai, pressure pan, or steel pan for even heat distribution and easy control of the texture as it cooks. Avoid non-stick surfaces.
• Smaller batches are easier to stir well without burning. Large batches require strong stirring skills to prevent sticking and ensure even cooking. Work in increments if doubling or tripling the recipe.
• Do not overcook trying to achieve the very dark color you see in the store-bought Mysore Paks. A deep golden brown is sufficient and store-bought may appear darker because they are prepared in large batches.

The Recipe for Mysore Pak

(Makes 12 pieces)

Ingredients:

• 250 gm besan or gram flour
• 350 gm sugar
• 125 ml water
• 250 gm ghee
• 125 ml oil (peanut oil)

Preparation:

• Pour 1 tbsp ghee into a small tray and grease it well to set the Mysore Pak. Set this aside.
• Place a sieve over a large bowl. Measure and add besan to the sieve.
• Next sieve it well twice. Divide the flour into 3 parts and transfer them to small bowls. Set this aside.
• On one burner of the stove place a kadai and pour ghee and oil. Begin to heat it on a low to medium heat.
• On another burner, place a wide deep pan. Pour the sugar and water. Begin to heat it.
• Boil the sugar syrup stirring often until it reaches a one-string consistency.
• Ensure the oil and ghee are turning hot.
• Add 1/3 rd portion of flour to the bubbling sugar syrup. Stir well until all the flour blends well with the syrup.
• Then add the next 1/3rd portion of flour. Repeat adding the last part too following the same process.
• Next add 1 ladle full of hot ghee & oil to the pan. Then immediately stir well until all the ghee has been absorbed.
• Repeat adding the ghee in parts & repeat stirring until the ghee is well absorbed every time.
• Quickly pour some hot ghee and stir.
• When the Mysore Pak is about to finish, transfer to the greased pan.
• Level the top with a greased spoon. Keep aside for 10-15 mins. Invert, cut, and cool completely. Store in an airtight jar.