Mysore Pak - How to make Mysore Pak Recipe - Karnataka Tourism (2024)

FAQs

Which is the Karnataka famous food Mysore Pak? ›

Mysore Pak is a popular sweet from Karnataka made primarily from ghee and gram flour. The term 'Pak' originated from Paaka, which refers to the sugary syrup used as sweetener in Mysore Pak.

Take care as the syrup will be too hot. Caution: If you go past this stage and make a 2 string or 1½ string consistency your mysore pak will become hard or turn to powder. If that happens, drizzle some water and cook to 1 string consistency.

If your Mysore Pak turns out hard or crumbly, it could be due to overcooking or insufficient ghee. Ensure you cook the besan mixture to the right consistency and use the recommended amount of ghee in the above Mysore Pak recipe. Adjusting these factors can help achieve a softer texture.

If the sugar is not hot enough at the stage when you add the besan, the Mysore pak will not set properly. After you finish adding the oil and combining well, you let the mixture start bubbling and then immediately pour it out onto a prepared greased plate or greaseproof paper.

Mysore pak is an Indian sweet prepared in ghee. It originated in the city of Mysore, one of the major cities in the Indian state of Karnataka. It is made of generous amounts of ghee, sugar, gram flour, and often cardamom. The texture of this sweet is similar to a buttery and dense cookie.

Made with, minimal ingredients the Anand Sweets Mysore Pak stands out for its unique taste owing to the cow ghee it's made with—the ghee is aged in wooden barrels for two months to get a smoky, nutty flavour.

Sagu. Vegetable Sagu is a very well known dish of Karnataka cuisine. It is a form of vegetable curry that is served with set dosa, roti, rice, Rava idli and poori. Sagu has a nice creamy texture acquired from coconut and poppy seeds.

How long can I keep Soft Mysore Pak? The Mysore pak stays fresh at room temperature for 7-10 days. Store in an airtight container in the fridge for later use, but remember it may harden up a bit.

This traditional recipe has a wonderful melt-in-mouth texture, which makes it great for special occasion and festivals. Mysore Pak is a sweet delicacy made with chickpea flour (besan) and melted ghee.

Mysore pak is made with gram flour (besan), ghee, sugar and cardamom powder. It does not contain milk. Milk cake is made with flour, milk, butter or oil, eggs, baking powder and sugar. It contains milk as a key ingredient.

How to preserve Mysore Pak? ›

Mysore pak was first prepared in the kitchens of the Mysore Palace during the regime of Krishna Raja Wadiyar IV, by a palace cook named Kakasura Madappa. Madappa made a concoction of gram flour, ghee and sugar. When asked its name, Madappa had nothing in mind, simply called it the Mysuru paka.

Approximately 26 pieces/1 kg. Shelf life: 7 days.

Mysore Pak, created at the Mysore Palace in the 1930s is considered the pride of Karnataka. Assorted Mysore Pak from Anand Sweets is a box of joy with different flavours to choose from: Classic Mysore Pak, Kaju Mysore Pak and Dry Fruit Saffron Mysore Pak.

How long can I keep Soft Mysore Pak? The Mysore pak stays fresh at room temperature for 7-10 days. Store in an airtight container in the fridge for later use, but remember it may harden up a bit.