Mysoor pak is my daughter’s favourite sweet. I prepared it on her birthday on August 12th.
In slightly ancient times I would invoke “great conversations” in my family for being ‘a girl who dint know cooking’. As a result of those great conversations, a few weeks before my marriage I stayed with many of my aunts to learn recipes. One of these “observing and learning sessions without getting hands dirty” was with Paapa Sithi. Every day would be a feast, she would prepare sweets and lots of other special dishes so that I could learn to cook. As the ‘bride to be’ I was only required to enjoy the visual treat and scribble on a notebook the details of preparation.
After marriage I never tried preparing Mysoor Pak as it involved some techniques though I experimented quite a bit with the Western sweets. I had become popular among my friends as a wonderful cook who could prepare super soft idlies, delicious cookies and a variety of cakes. About two years after my marriage, while chatting with my regular circle, one of my friends said, “Mysoor pak is very a difficult sweet, I have never got it right”.
I am compulsive optimist looking out for kitchen adventures all the time. So statements like these which make a dish sound impossible will immediately invite my dismissal!!!😀
Almost implusively I said, “Actually it is very easy and can be prepared at home”. Little did I realize that I would be asked to prepare it that very instant. Vijaya’s logic could not be argued with – all ingredients were available, here were a bunch of people dying for some good Mysoor Pak and there was a cook who found this dish simple – perfect setting for a Mysoor Pak preparation!!!
Dismissal of the impossible comes easily but doing a dish that one has never tried before successfully to prove that its easy is a different ball game altogether – especially when there is no precious notebook of “amma and sithi recipes” to help you. Bravely without a trace of twitching on my face, I tried to recollect how Sithi had prepared Mysoor Pak. I went on to make this sweet and it turned out to be a great success. I too din’t realize that I could such an expert with sweets!:D Must have been all the baking perhaps?!! Or do genes play a role in this? From that day I have been making this “melting in mouth” Mysoor pak!
This is a post on the special request of Nithya, who asked for “melting in mouth” mysoor pak. Nithya, do let me know how this turns out.
- Besan (Kadalai mavu) – 1 cup
- Sugar – 2 and 1/2 cup
- Ghee – 3 cups + 4 teaspoons for spreading on plate.
- Water – 1 cup
- Mix Besan with 2 teaspoons ghee and rub well to remove lumps.
- Smear 2 teaspoons ghee on a steel or glass plate and keep it aside.
- In a heavy bottomed pan mix sugar and water and simmer on a low to medium flame.
- In another Stove melt the ghee and keep a deep ladle ready in it.
- Once the sugar melts totally, add little ghee and all the besan and keep stirring.
- Keep the flame in medium and add ghee a little at a time every 1 minute, stirring all the while.
- After all the ghee has been added, cook till the mixture forms a honey comb like appearance. This is the most important step for getting the Mysoor Pak right.
- Once the whole mixture becomes like honey comb, pour it into the greased plate. The whole mixture will fall as a lump unlike other sweets.
- Allow to cool for just two minutes and mark with a thuduppu or sharp knife to cut into desired shape and size.
- Your melting in mouth mysoor pak is ready and you can serve and eat as you please.
Heavy bottomed pan is a must. If you don’t have buy a hawkins or prestige pan.
Keep things ready before you switch on the stove as stirring continuously is a must.
Try a small amount till you are confident. But don’t give up.
In case the mysoor pak you made is semi solid, just cook again in the same pan on a low flame for a few more minutes.