Mysore Pak originated from the beautiful city Mysore in karnataka, southern state of India . It was made as a dessert for the Maharaj’s back in the days in the kitchen of Mysore Palace. It is interesting to know how the dessert got its name – the cook made this dessert one day for the King, when asked for a name he did not have anything in his mind. So he just named it after the city Mysore and process used to make the sweet – Pak (aka Paka in kannada) is a thick sugary syrup made of equal amounts of water and sugar.
Mysore pak is very soft, and melts in the mouth as you eat them. It is a very rich dessert made with lot of ghee (clarified butter). Traditional way of making this sweet needs a great deal of practice, where the Pak has to have the perfect consistency, if not the Mysore Pak will become very hard. My mom taught me this easy foolproof way of making Mysore Pak where it is not needed to make the paka, but the taste and texture is still the same as the one made in traditional method. Made it for Diwali this year, which is perfect for the easy and quick sweets category.
gram flour 1 cup
ghee 1 1/2 cups
oil 1/2 cup
sugar 1 1/2 cups
water 1/4 cup
Heat the gram flour in a pan on low flame (to avoid burning) till the raw smell is gone.
Mix in rest of the ingredients to form a paste with out any lumps.
Heat on a low flame for 15-20 mins with constant stirring till all the ghee is absorbed and the mixture starts to become thick leaving the sides of the pan while stirring.
Transfer this to a greased plate.
Cut into pieces while still warm and let cool completely.
Enjoy the soft Mysore Pak that will melt in the mouth..