Mysore paak is a sweet dish famous in Karnataka , made of gram four, generous amounts of ghee and sugar.Pak or paka in Kannada means the sugar syrup.
Almost everyone prepares this simple sweet. Sounds simple but believe me this can be a nerve wracking experience to new comers who may miss out some essential steps and end up having a Mysore Halva instead of Mysore Paak. Paak in Kannada a means a hardened sugar syrup.
Some history about Mysore Paak.
This incredibly sweet dish was first created in the kitchens of Mysore palace.
Legend is that Mysore pak was first created in the kitchens of the Mysore Palace by a palace cook named Kakasura Madappa out of the above ingredients. The cook at the Mysore Palace kitchen simply made a concoction of besan/gram flour , ghee and sugar.
The sweet that was formed delighted the royalties so much that it became a “Royal Sweet”. When asked its name, Madappa obviously didn’t have its name, so he simply called it the ‘Mysore pak’, a delicacy from the Mysore Palace.
The king relished the sweet so much that he got Madappa to set up shop outside the palace grounds so that it could be made available to common people.
Now to the recipe.
Ghee oil mixture kept on low flame in another gas burner .
Sugar syrup starts bubbling.
After adding the gram flour to the syrup, it wil appear like a molten lava.
When the hot oil is being poured by the ladle ful , it appears frothy and bubbling.
When the mixture is poured on the greased p[late the top part gets dry and hard immediately.
The top and bottom parts of the Mysore paak appears little pale while the center part looks darker and porous as both the top and bottom parts will cool quickly , whereas the center part of the Mysore paak keep s cooking even when it is poured on the greased plate and gets the porous texture , which is how we like it rather than the smooth and halva like taste of eh krishna sweets Mysore Paak, which is no doubt delicious but it dissolves too quickly.
I did not use aluminium tray but a steel one and had lightly pressed the mixture so i missed the porous texture in the above Mysorepak, no doubt they came out well, and tasted super yummy .
the pic below shows similar soft ghee mysorepak made Krishna sweets style previously