Mysore Pak (Chick pea Fudge )/ Mysurpak

in Desserts, Sweets

Mysore Pak is a very common sweet from South India . It can be made in soft smooth ghee laden melt in the mouth way or  a little hard Mysore pak texture. which is crumbly in texture. Generally people think this sweet is difficult to make. However it is very easy , if you follow the steps carefully . Even if you fail the first time, you will get it right the second or the third time. This sweet was supposed to be made accidentally by a cook in Mysore Maharajas palace. Hence the name.

Recipe taken from Cook and see part -1.

Ingredients

  • Chickpea flour/ besan/ kadalai maavu 1 cup,
  • Ghee 3 cups,
  • Sugar 3 cups,
  • Water 1 cup.

Method

  1.  Sieve the chickpea flour /besan, (make sure it is a fresh stock).  See that there are no lumps in the kadalai maavu.
  2. You could  also buy chana dal and dry roast it  powder  it to  fine and use, especially if you are going to make in large quantities. Make fresh ghee from butter.
  3. Keep a greased plate with edges ready.
  4. Take a thick bottomed wide mouthed heavy kadai / or pan, add water and boil.
  5. As it boils, add the sugar and stir. Cook in low heat.
  6. When the sugar is well dissolved and gets to a single thread consistency.
  7. For checking for single thread consistency , take a little bit of the sugar syrup and stretch it between your thumb and index finger. If it makes a single thread its done .
  8. Now add the sifted chickpea flour in small quantities and stir well till all combines well.
  9. Add ghee little by little and go on stirring. The ghee mixes with flour and sugar and gives a heady aroma to the kitchen.
  10. Cook for a few minutes
  11. The ghee will get absorbed completely in the Mysore pak and the mixture bubbles and froths.
  12. It starts leaving the sides of the kadai / pan.
  13. . Makes 30 pieces ..
  14. While making the Pak stand near the pan and stir continuously , while making it.

Note

 

  1. While making the Mysore pak stand near the Pan and stir continuously throughout while making it.
  2. Reduce the quantity of sugar and ghee , if needed. Half the amount of water, accordingly.
  3. However the taste and texture of the  mysore pak will be compromised.