Mysore Pak - A Sweet Delight from South India

Ingredients

• 1 cup (200g) besan (chickpea flour) 1 cup (200g) besan (chickpea flour)
• 1 cup (200g) sugar 1 cup (200g) sugar
• 1/2 cup (120ml) ghee (clarified butter) 1/2 cup (120ml) ghee (clarified butter)
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1/4 teaspoon cardamom powder 1/4 teaspoon cardamom powder
• A pinch of edible camphor (optional) A pinch of edible camphor (optional)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 15g (9g saturated)
• Carbohydrates: 27g (20g sugars)
• Protein: 4g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Grease a square or rectangular tray with ghee and set aside.
2. 2.
   In a heavy-bottomed pan, heat the ghee on medium-low heat until it melts.
3. 3.
   Add the besan to the melted ghee and roast it on low heat, stirring continuously to avoid lumps. Roast until the besan turns aromatic and changes color to a light golden brown.
4. 4.
   In a separate saucepan, combine the sugar and water. Heat over medium heat until the sugar dissolves completely, stirring occasionally.
5. 5.
   Once the sugar syrup reaches a one-string consistency (when a drop of syrup between your fingers forms a single thread), remove it from heat.
6. 6.
   Slowly pour the sugar syrup into the roasted besan mixture, stirring continuously to avoid any lumps.
7. 7.
   Return the pan to low heat and continue stirring until the mixture thickens and starts to leave the sides of the pan.
8. 8.
   Add the cardamom powder and edible camphor (if using), and mix well.
9. 9.
   Pour the mixture into the greased tray and spread it evenly using a spatula.
10. 10.
    Allow it to cool for about 30 minutes, then cut it into diamond-shaped or square pieces.
11. 11.
    Let it cool completely before removing the pieces from the tray.
12. 12.
    Serve and enjoy the delectable Mysore Pak!

Treat your ingredients with care...

• Besan (chickpea flour) — Ensure that the besan is fresh and finely ground for the best results. Sieve it before using to remove any lumps.
• Ghee (clarified butter) — Use good quality ghee for a rich flavor. If you prefer a more traditional taste, increase the amount of ghee slightly.

Tips & Tricks

• Roast the besan on low heat to prevent it from burning and to achieve a nutty flavor.
• Use a heavy-bottomed pan to ensure even heat distribution and prevent the mixture from sticking.
• Adding a pinch of edible camphor enhances the aroma, but use it sparingly as it can be overpowering.
• Allow the Mysore Pak to cool completely before cutting to ensure clean and neat pieces.
• Store the Mysore Pak in an airtight container to maintain its freshness and texture.

Serving advice

Serve Mysore Pak as a dessert after a traditional South Indian meal. It pairs well with a cup of hot masala chai or filter coffee.

Presentation advice

Arrange the diamond-shaped or square pieces of Mysore Pak on a decorative plate or in a traditional Indian sweet box. Garnish with slivered almonds or pistachios for an elegant touch.