Mysore Pak is a rich and delicious Indian sweet that originated in the royal kitchens of Mysore. Made from gram flour (besan), ghee, and sugar, this melt-in-the-mouth delicacy holds a special place in South Indian cuisine.
The Origin of Mysore Pak
Mysore Pak was first created in the kitchen of the Mysore Palace during the reign of King Krishna Raja Wadiyar IV. Kakasura Madappa, the royal chef, prepared a unique sweet using gram flour, sugar, and ghee. The king loved it and named it “Mysore Pak,” after his kingdom.
Today, this traditional sweet is enjoyed across India, especially during festivals like Diwali and special occasions.
How Mysore Pak is Made
Ingredients:
- 1 cup gram flour (besan)
- 1 cup sugar
- 1 cup ghee
- ½ cup water
Preparation:
- Roasting Besan: Lightly roast the gram flour to remove the raw taste.
- Making Sugar Syrup: Boil sugar with water until it forms a one-string consistency.
- Adding Ghee and Besan: Gradually mix roasted besan and hot ghee into the syrup while stirring continuously.
- Setting the Sweet: Once the mixture thickens, transfer it to a greased tray and cut it into squares.
Types of Mysore Pak
- Traditional Mysore Pak: Hard and porous, offering a rich, crunchy texture.
- Soft Mysore Pak: More ghee is used, giving it a smooth, melt-in-the-mouth consistency.
Why Mysore Pak is Special
- Royal Heritage: Mysore Pak has a legacy rooted in royal kitchens.
- Rich and Flavorsome: Made with pure ghee, it delivers a luxurious taste.
- Perfect for Celebrations: A must-have sweet during Indian festivals and weddings.
Conclusion
Mysore Pak a sweet is not just a dessert; it is a symbol of Karnataka’s rich culinary history. Whether you prefer the hard, porous version or the soft, creamy one, this royal treat continues to delight sweet lovers across generations.
