SWEET RECIPE

Mysore Pak is a popular and traditional Indian sweet that originates from the city of Mysore in the southern state of Karnataka. It is made with a few simple ingredients that are easily available in most Indian kitchens, including ghee, sugar, and besan (chickpea flour). Mysore Pak is loved for its unique texture, which is both crumbly and melt-in-your-mouth, and its rich, buttery flavor.

Making Mysore Pak can seem daunting at first, but with a bit of practice and patience, anyone can master this delicious sweet. Here's a step-by-step guide to making Mysore Pak at home:

Ingredients:

1. 1 cup besan (chickpea flour)

2. 1 cup ghee

3. 2 cups sugar

4. 1 cup water

5. A pinch of cardamom powder

Instructions:

1. Grease a square or rectangular baking pan with ghee and set it aside.

2. In a heavy-bottomed pan or kadhai, melt the ghee over medium heat. Once the ghee is melted, reduce the heat to low.

3. Sift the besan through a fine-mesh strainer to remove any lumps and add it to the ghee. Mix well until the besan is fully incorporated into the ghee.

4. Continue cooking the besan and ghee mixture on low heat for about 15-20 minutes, stirring constantly to prevent burning. The mixture will thicken and start to change color to a darker shade of yellow. It should also release a nutty aroma.

5. While the besan and ghee are cooking, prepare the sugar syrup. In a separate saucepan, combine the sugar and water and bring the mixture to a boil over medium-high heat.

6. Once the sugar has dissolved completely, reduce the heat to low and let the syrup simmer for about 5-7 minutes. You want the syrup to reach a "one-thread" consistency, which means that if you take a drop of syrup between your thumb and forefinger and pull them apart, the syrup should form a single thread.

7. Add the cardamom powder to the sugar syrup and mix well.

8. Once the besan and ghee mixture has cooked for about 15-20 minutes, carefully pour the hot sugar syrup into the pan. Be careful, as the mixture will sizzle and splatter. Mix well to combine the syrup with the besan and ghee mixture.

9. Continue cooking the mixture on low heat for another 5-10 minutes, stirring constantly. The mixture will thicken and start to pull away from the sides of the pan.

10. Once the mixture has thickened, pour it into the greased baking pan and spread it evenly with a spatula.

11. Let the Mysore Pak cool for a few minutes, then cut it into small squares or diamonds while it is still warm.

12. Let the Mysore Pak cool completely before removing it from the pan.

13. Mysore Pak is best enjoyed fresh and can be stored in an airtight container for up to a week. The texture of the Mysore Pak can vary depending on how long it is cooked for. If you prefer a softer, more melt-in-your-mouth texture, you can reduce the cooking time slightly. However, if you prefer a crumbly texture, you can cook the mixture for a few extra minutes.

Tips and Variations:

• You can add a few drops of rose water or cardamom powder to the sugar syrup for extra flavor.
• To get a softer texture, you can add a small amount of milk to the gram flour and ghee mixture before adding the sugar syrup.
• For a crispier texture, you can add a small amount of rice flour to the gram flour and ghee mixture.

In conclusion, Mysore Pak is a delicious and easy-to-make sweet that is perfect for any occasion. With just a few simple ingredients and some patience, you can create this mouth-watering delicacy that will surely impress your friends and family. So go ahead and give this recipe a try, and enjoy the rich, nutty flavor of Mysore Pak!