Namaste: I am looking for a good recipe for Mysore Pak, the kind you find in southern India, please?

Question

I have seen pictures & recipes for Mysore Pak but they are all rather flat and like barfi.

The one I like is poured about 1" deep into a pan and finally cut in a
1" cube.......... it has holes in it and is
crunchy, sometimes a little toasty ...
and sweet .. have you a recipe for anything like that?

I found it in the Bangalore district, during the summer .. is it a summer sweet?

Also, a friend returning from India brought some with colored speckles. Is this a new recipe?

Thank you very much
Lakshmi Parimala

Answer 1

Your reqirements will be fulfilled only by the following recipe, where the sugar component is greater than all the other recipes I found in your answers. [you want holes in it and that it should be crunchy isn't it?]
1cup frehly ground besan flour. 2 and half cups of sugar. not less than 2 cups of ghee. [keep 2and a quarter ready]
Method; Dissolve the sugar in water and make it into a syrup by boiling it. Just when the sugar is all dissolved and the liquid is sticky, add the besan flour through a sieve, stirring it all the time[reduce the flame at this point].Now, keep melted ghee in another stove[on very low flame]. Add, ghee little by little and the moment the mixture is seen with bubbles and starts rising like milk, switch off the stove, stir it very briskly 4/ times[add all the ghee little by little] and transfer it to a greased plate.
NOTE--- This method calls for a bit of expertise because if you are one minute late you will have a brick in hand and you will need a hammer to break it. There are traditional jokes regarding a hammer for a new bridegroom to crack the mysore pak lovingly prepared by his in-laws during first Diwali after marriage.
Start with 1 very small cup of besan flour. If something goes wrong you can powder it and make samosa or Poli with the filling. After all the mixture will be very tasty. This is only a warning. Just try, trial and error wll make it perfect.
The other methods of making it like after dissolving the besan flour in milk and cooking everything together, or adding Khoya to it, or adding less sugar will give tasty safe barfi results but not the original one with holes in it.
It is an all time favourite and not a special summer sweet. All professional cooks are experts in preparing this. and this is easy and quick for the person who knows the exact time of assessing the final moment of transferring it to a greased plate.

Answer 2

Mysore Pak

1 cup bengal gram flour
1 cup sugar
2 1/2 cups ghee
1 cup water
1/2 tsp cardomom powder

Sieve the bengal gram flour (besan).

Roast it on a hot griddle/ tava for 2-3 minutes stirring constantly. Set aside.

Heat half the ghee (clarified butter) (1 1/4 cup) in a pan.

Put the sugar in another pan and add 1 cup of water to it. Cook till it becomes sticky syrup. It should not become stringy.

Add the roasted flour to the sugar syrup stirring constantly. Take off the flame for a second while you get the melted ghee ready.

Pour the ghee in a steady stream into the flour and sugar mixture while stirring. You need an extra hand here.

Add the rest of the ghee and stir in. Cook till the mixture turns light brown and becomes porous and spongy like bread.

Sprinkle the cardamom powder over the mixture and turn out immediately into a 9" shallow cake pan or a thali.

The mixture sets within a minute.

With a sharp knife cut into 1 1/2 inch squares at immediately.

Answer 3

Ingredients

Channa flour (Besan) : 1 cup
Sugar : 1 1/4 cup
Ghee : 3 cups
Water : 1 1/2 cup

Servings: 12 pieces


Method


Heat ghee and keep aside.
Take Besan and mix it with 2tbsp of ghee so that it is of dropping consistency.
Now put the sugar and the water in a pan and start heating it.
Once it starts boiling then add the mixed Besan in it.
Now put about one tblsp of heated ghee and keep stiring.
Keep stiring(medium flame) and for every 2 mins add ghee.
Continue this until the Besan leaves the sides of the pan.
Once it does so, then pour it out into a greased tray.
After about 2 mins cut it into pieces and allow it to cool.
Once cool it can be eaten.
Note: It can be kept fresh for 10 days in an air-tight container.

Mysore pak is a sweet dish of Karnataka, usually served as dessert. It is made of generous amounts of ghee (clarified butter), sugar and chick pea (besan) flour.

Mysore Pak was first created in the kitchens of the Mysore Palace by a palace cook named Kakasura Madappa out of the above ingredients.

Answer 4

Receipte for MYSORE PAK

Ingredients

Channa flour (Besan) : 1 cup
Sugar : 1 1/4 cup
Ghee : 3 cups +
Water : 1 1/2 cup

Servings: 12 pieces

Method

-Heat ghee and keep aside.
-Take Besan and mix it with 2tbsp of ghee so that it is of dropping consistency.
-Now put the sugar and the water in a pan and start heating it.
-Once it starts boiling then add the mixed Besan in it.
-Now put about one tblsp of heated ghee and keep stiring.
-Keep stiring(medium flame) and for every 2 mins add ghee.
-Continue this until the Besan leaves the sides of the pan.
-Once it does so, then pour it out into a greased tray.
-After about 2 mins cut it into pieces and allow it to cool.
-Once cool it can be eaten.

Note: It can be kept fresh for 10 days in an air-tight container.

The more of Ghee (Clarified Butter you use) the more the mysore pak will be soft and it will melt as you put in your mouth and go inside-

Answer 5

http://www.nandyala.org/mahanandi/archives/2005/09/21/mysore-pak/