Mysore Pak is a famous sweet dish of South India prepared by using Gram flour/Kadale hittu, sugar and rich amount of ghee. Mysore pak is made in two consistency. Soft and crunchy. If you want soft Mysore pak remove from flame little early.
Mysore pak was first prepared by a palace cook named Kakasura Madappa. Madappa made a concoction of gram flour, ghee and sugar. When Krishna Raja Wadiyar IV asked its name, Madappa simply called it the ‘Mysore pak’.
Today lets learn how to prepare very easy way of preparing crunchy Mysore Pak.
Gram flour/Kadalehittu/chickpea flour 1 cup
Sugar 1 1/2 cups
Ghee 1 1/2 cups
Oil 1/2 cup
Take Gram/Kadalehittu/chickpea flour in a bowl, add 2 tsp oil and mix well. After some time seive it and keep aside.
Take sugar in a pan add 1/2 cup water and keep on medium flame.
Boil till the mixture reaches one string consistency.
In another pan add ghee and oil and heat it.
When sugar syrup is string consistent slowly add Gram/Kadalehittu/chickpea flour, stir continously to enable mix well.
Keep stirring slowly and continous to avoid burning.
You can see bubbles in the mixture while it is cooking.
When the Gram/Kadalehittu/chickpea flour raw smell has gone, add a laddle full of hot ghee+oil to the mixture and stir.
Keep on adding hot ghee+oil slowly and keep stirring. Hot oil helps in cooking from top and flame from bottom. You can see white foam forming when you mix hot ghee+oil.
When the Mysore pak mixture is boiling you can see holes in the mixture.
Pour the mixture to the greased plate and allow it to cool for a while.
Cut into desired shapes. Cut still it is little hot else you cannot cut and it will be powdered.
Mysore pak is ready to serve.
Mixing little oil to the Gram flour/Kadale hittu avoids in forming lumps while mixing it to the hot sugar syrup. The more ghee you use, Mysore pak consistency and taste improves. If mixture is not removed from flame Mysore Pak comes hard and also burnt. While preparing Mysore Pak one should be very cautious.