I have never been fond of Mysore Pak until I tasted the very famous Krishna sweet’s Mysore Pak.
I was completely bowled over by the richness and melt in mouth texture of that Mysore Pak.
Long back, in the year 1995 when I was working with Citi Bank’s customer service, one of my good friend Sashi brought this sweet from Coimbatore. She told me that it was a very popular sweet from Sri Krishna Sweets and it was one of the popular sweet shop there.
Few years later, they opened a branch in Chennai and they have not looked back after that. They are having branches in almost all the localities in Chennai.
Their signature dish, Mysore Pak has become synonymous with their name- it’s known to everyone as Krishna Sweet’s Mysore Pak:)
I had never thought I could learn to make this at home. Few years back, when we were in a Muscat, during diwali time, my dear friend and my well wisher Padma mami taught me this recipe.
When I heard the recipe from her, it sounded so simple that I couldn’t believe her. But she reassured me and said that I should at least try once to find out myself. You have to trust me when I say that I made more than hundred pieces of Mysore Pak for that Diwali. Did I feel very proud and happy about myself……you bet:)
Am very happy to share with you all this fool proof recipe. All you need is the passion, trust and of course patience to re create Sri Krishna Sweet’s signature sweet:)
Ingredients
Besan( chick pea flour/ kadalai maavu)- 1 cup
Sugar- 2 cups
Melted ghee- 3 cups
Water- 11/2 cup
Milk- 1-2 tbsps
Method
Sieve besan so that there are no lumps.
Grease a plate and keep it ready.
Add sugar and water in a pan.
Melt the sugar on a medium flame.
Once the sugar is completely dissolved and the syrup starts boiling, add milk.
As the syrup boils, the scum( dirt in the sugar) will start floating on top. Collect and discard.
Take the syrup off the flame and strain it.
Wash the pan. Transfer the sugar syrup back to the pan. Add 1 cup of besan and 1 cup of melted ghee.
Mix well to get a lump free and smooth batter ( I use an egg beater to get a smooth batter).
Switch on the flame. Let it be on medium flame. While cooking, keep stirring the mixture so that it does not get burnt. As you stir, keep adding tablespoon of melted ghee in frequent intervals.
When the mixture froths up well and starts leaving the pan, transfer it to the greased plate( if the mixture glides over smoothly to the plate, it means that it’s perfectly cooked).
Tap the plate gently on the sides to level the mixture and smoothen the surface gently.
Let it cool for sometime.
Cut into desired shapes and serve:)
Very delicious and easy to make.Thanks Anu.
Thank you Subala:)
Super Delicious.
Thank you very much for your lovely feedback Parviz:)
Anu thanks for sharing this wonderful recipe.Can you please clarify if we should wait for the sugar to form a one thread consistency or it just needs to dissolve and boil before adding the besan mixture?Thanks
Welcome Smita 🙂 There is no need to make one string consistency syrup. Boil it just to dissolve the sugar.
Thanks dear.. Will surely try this out
Anu, tried this recipe today. It tasted absolutely divine and just melted in the mouth. Perfect Sri Krishna mysore pak! My kids totally loved it. Thank you for the clear recipe dear.
That’s really great! Am so happy that everyone liked it at home. Thank you for your lovely feedback Rekha:)
My aunt makes this mithai and I’ve watched her making it; her recipe is the same as yours and really turns out perfect!
Thanks for sharing! 🙂
Thank you Madiha:)
Looks very interesting; I’ve never even heard about Mysore Pak before
Thank you Agata:) do try this recipe:)
Mysore pak looks absolutely delicious! This is my dad’s favourite sweet 🙂
Thank you so much Priya:)
This looks amazing and easy to make! Thank you for sharing such a wonderful recipe.. I’ve never heard of this before and I appreciate you bringing something new into my day 🙂
Thank you Heather:) Do try and give your feedback. Looking forward to it:)
Hi Anuradha,I’m sorry to say that something went wrong despite following the recipe.As I finished the last step and transferred the content on to the greased tray and left it to cool for some time. Then I was trying to cut and it was still sticky .Again I transferred the whole thing and stared stirring on the stove.All the ghee started coming out.Some how I stirred and put iron the tray…It became like a burfi and little hard.
Sorry to note this experience Sunanda. Probably it got little over done the second time.