Mysore Pak is a delicious, tooth-achingly sweet Indian snack that is easy to make and very easy to eat! Here’s how!Jump to Recipe
Mysore Pak is made with plenty of ghee, chickpea flour (otherwise known as Besan), sugar and a scant amount of water. If you’re a health conscious person, particularly around the area of sugar-intake, please put aside your restrictions for this recipe; you will not be needing them.
This dessert was first created by the Mysore (India) King’s chief chef, who was desperate to create a new sweet treat for the king to bookend his meal. Hence, it was invented out of urgency in the kitchen, much like many wonderful food creations, back in 1935.
Another irresistible Indian sweet that’s even easier than this one: Beetroot Halwa!
One String Consistency
The crucial part of this recipe relies on the sugar syrup used here. You need to cook the sugar until just right; ideally, you’re looking for a one-string consistency. To check this, touch a small amount of the sugar syrup left behind on the ladle with which you’re stirring the syrup. Then, using your thumb and index finger, check how sticky the syrup is. It should form a tiny thread when you separate your fingers. Then, it’s ready!
Over the years, this humble sweet treat has gone through many variations. Today, a softer version of mysore pak is popular, compared to the hard version. In many Indian sweet shops in Singapore and Malaysia, you’ll find the hard version. Not quite my favourite; the hard versions can be hard enough to break your teeth. They also tend to be quite porous, with many little holes in the finished pieces of mysore pak.
This version has a comfortable consistency between rock-hard and spoon-soft. I didn’t want something too soft that I’ll have to carve it with a spoon in order to cut it. Sure it sounds desirable and melting, but I find that it’s errs too much on the side of modernity.
On the other hand, I don’t want to crack my teeth either. I find this combination of besan and ghee to be perfect for achieving a nice balance in texture. These chunks of mysore pak will break if you press your finger into them, and will melt in your mouth once you bite. And yes, they are truly as irresistible as it sounds.
I cut them 5 mins after having poured the mix into the greased tin. This is so that it doesn’t crack later.
Mysore Pak (Deepavali Special!)Course: DessertCuisine: IndianDifficulty: Easy
Mysore Pak is a delicious, tooth-achingly sweet Indian snack that is easy to make and very easy to eat! These chunks of Mysore Pak will break if you press your finger into them, and will melt in your mouth once you bite. And yes, they are truly as irresistible as it sounds.
150g Chickpea Flour (besan)
125ml + 90ml Melted Ghee
245g White Sugar
You’ll need to;
- Prepare an 8-inch round cake tin with a lined base and greased sides. I’ve used ghee to grease the pan.
- Pour Chickpea flour out into a non-stick skillet and dry roast over medium heat until the raw smell evaporates from the flour. This will set you back about 5 mins.
- Then, sieve the cooked flour into a bowl and pour in 125ml melted ghee. Mix to get a smooth and lump-free batter. Set aside.
- In the same skillet, combine the sugar and water. Stir and melt over medium heat until you get the ‘one-string consistency’. Then, add the whisked ghee and chickpea flour mixture.
- Start stirring (consistently) while the remaining 90ml ghee, one tablespoon at a time. This will take another 5 mins. Once the ghee has been added fully, the mixture will separate from the sides of the pan. It’s now ready to be moulded.
- Transfer the batter to the prepared pan, and let it cool for 5 mins. At this point, cut out the squares, or however you’d like to shape your Mysore Pak. Wedges would be interesting!
- Let it cook for a further 25 to 30 mins, then overturn onto a plate and gently break off the pieces. Enjoy warm with bitter coffee (that’s what I did!)