Recently, on a visit to Hyderabad, my sister-in-law made this sweet and shared it with us. The delicate flavours of the mysore pak were a real delight. But i had always associated the mysore pak with difficult preparation, and never imagined that it could be made at home with just a bit of patience… So i was given very clear verbal directions on the steps and the process, and how the sweet would look at each stage. Still I was quite apprehensive of actually making it.
So this weekend, after much prodding from my family, i decided to attempt it. And surprisingly enough, the results were quite good! 🙂
So here goes the process of making the famous Mysore Pak sweet.
- Boil the water and sugar till it reaches single-string consistency.
- Now gradually sprinkle in the besan to avoid clumps while constantly stirring. Be very careful here as the clumps will spoil the sweet entirely.
- Once the entire besan has been mixed thoroughly, start adding the melted ghee. The besan will start frothing here, so be sureto add the ghee slowly to also avoid splashing.
- Keep stirring till such time the sweet does not absorb any more ghee, and the ghee seperates from the sweet.
- Take off the flame and add a pinch of soda.
- Drain the ghee into a bowl and set aside for further use.
- In a greased plate, spead the sweet evenly.
- Wait for a couple of minutes and cut into the blocks you want. Let it sit for another 10 minutes, and cut in the same place again.
- When it cools down, the pieces will come away easily, and is easily storable.
The only difficulty in making it is the amount of patience one requires when blending in the besan. After that the sweet literally forms itself.
Mysore Pak does not require refrigeration, and can easily be stored upto 2 weeks.