Mysore Pak, kings of sweets in the south India. It is one of the signature dish from Karnataka. available everywhere . But the authentic is available only at a sweet stall located near the Devaraja Market in Mysore called Guru Sweets.
First prepared in the royal kitchen of Mysore Palace by Chef Kakasura Madapa for Mysore King Krishna Raja Wodeyar IV in 1935.
He loved the sweet so much so that he wanted the public to get a taste of this royal delicacy and hence asked chef to open a sweet shop outside the premises of the palace. This was the beginning of Guru Sweets as well.
- 2 cups sugar
- ½ cup water
- 1 cup besan ( gram flour / chickpea flour), sieve well
- 1 cup ghee ( clarified butter)
- Take a large wak(kadhai) add ghee in it.
- get it to a boil and simmer till you prepare mysore pak.
- in a large heavy bottomed kadhai take sugar and water and make sugar syrup.(one string consistency)
- keep the flame on very low and add sieved gram flour little by little.
- give it a good making sure remove all lumps
- add more besan and continue stirring. add approx 3-4 batches.
- adding in batches and continuously stirring avoids from forming lumps.
- take a ladleful of hot ghee and pour it over the besan .
- continuously stir till ghee is absorbed completely.
- add another ladleful of hot ghee. sizzles and starts to froth at the top.
- keep stirring till all the ghee is absorbed.
- repeating 4-5 times till the mixture starts to separate from kadhai.
- transfer the mixture to greased tray of having depth. this helps to continue cooking and get golden brown color in between.
- after 5-10 minutes when it cools down cut into pieces
-by Priyanshu Shukla you can follow me on Instagram @bloodyfirstyear