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Doesn’t everyone wrap up their meals a little faster when they know there’s a plate of dessert waiting for them? While cakes and pastries have made their place in Indian kitchens and dessert shops, nothing can replace traditional Indian sweets. From mouth-melting barfis to a wide range of laddoos, Indian cuisine offers so many sweets from every region.
One such loved Indian sweet is Mysore Pak. The fudge-like dessert will literally melt in your mouth, giving your sweet tooth a satisfying experience. Originating from Southern India, Mysore Pak has not only travelled the country but is popular across borders as well. But where was it first made? Read on to learn about the rich history of the royal dessert and also some handy tips while making it at home.
Brief History Of Mysore Pak
The origin of Mysore Pak dates back to the 19th century. As per the scriptures, it is believed that during the reign of King Krishna Raja Wadiyar IV, the king once had a craving for something sweet. So, he hosted a culinary challenge. At that time, the head who took care of the king’s kitchen was Kakasura Madappa, and he attempted to create a unique dessert to please the Maharaja.
After many attempts, given the time crunch, Chef Madappa quickly whipped up a unique sweet by cooking some of the basic kitchen ingredients: besan (gram flour), sugar, and ghee. To his utter surprise, the accidental sweet was loved by the king so much that he named the dessert, “Mysuru Paka,” based on the city’s name, which is now known as the Mysore Pak everyone loved to relish.
After the accidental innovation, it is said the recipe was guarded within the royal palace, but it travelled from one royal event to another. As time passed, the recipe evolved and met with innumerable variations to finally become the festive dessert Mysore Pak that withstood the test time.
Tips To Make The Perfect Mysore Pak
Ingredients
Choosing good quality ingredients is necessary for any recipe to be successful. While choosing besan, ensure that it is fine-grained to help you get a smoother texture. Also, for an authentic taste, use desi ghee and khand.
Roasting Besan
For a melt-in-mouth Mysore Pak, roast besan on low heat to prevent burning. Once it is golden brown, sieve the besan to get rid of any lumps.
Right Ratios
While making Mysore Pak, the ghee to besan-ratio is of utmost importance. If you try to play around with the quantity, you might get a greasy or unmixed Mysore Pak.
Constant Stirring
Since Mysore Pak can take some time to fully cook, make sure to keep stirring the mixture to avoid burning or a bitter taste.
Let It Cool
After the Mysore Pak is ready, don’t rush to cut it into pieces. Spread it in a tray and let it cool. Once cooled, you can make pieces, serve, or store them in an airtight container.
