Mysore Pak -Traditional kallu Mysore Pak recipe – How to make traditional Porous Mysore pak – Traditional Mysore Pak as we all know is supposed to be crunchy, porous and also melt in your mouth, atleast that’s what I remember seeing it as a 70 ‘s 80’skid… ever since Krishna sweets launched it Mysorepa and whole definition of it just turned topsy turvy… their ghee mysore pa though tasty, melts in your mouth, is no match to our traditional “KALLU MYSORE PAK”
We tamilians love our mysore pak kara karanu / porous jokingly call it kallu mysore pak (dense/ hard textured) just by looks it appears hard but turns soft as you pop it your mouth. We use our grinder teeth / kadava pallu to take the first bite and eventually it melts in your mouth…the so called mysore pak that we see a lot nowadays simply melt even before taking them out of the box 😆 also with just one can make you feel overly saccharine & nauseate.
MRS. SARASWATHI DURAIRAJ’S BADAM HALWA GODHUMAI HALWA
I am one of those happy kids raised in a joint family environment where every family event is like a thiruvizha… cooking is the main highlight … sometimes we even get to see our family cook (a male)…from setting the viragu adupu to kindufying .. patiently slow cooking traditional sweets in our back yard under a pandal … with a simple malayala thundu on his heads to avoid hair falling off into the dish amidst reverberating traditional mangala isai (music) is what i think is the secret for the food to smell and taste good!
Try some of our traditional SWEETS here
Mysore pak
Ingredients
Ingredients
- 1/2 cup Gram Flour / Besan / Kadalai Maavu
- 1/4 cup Oil
- 1/4 cup Ghee
- 1/2 cup Sugar
- 1/4 cup Water
Instructions
- Roast gram flour in a pan over very low flame for 20 minutes.
- When done remove and transfer to a bowl.
- In another sauce pan, heat ghee and oil together. Let it become sizzling hot.
- Pour about 60 % of this hot ghee oil mixture into the roasted gram flour.
- Whisk well without and lumps and keep it ready.
- Keep the rest of the oil and ghee mixture over medium high flame on one of the burner.
- Now melt sugar in water in a pan. Start boiling until soft ball stage.
- We will need one string consistency for the sugar syrup.
- Once it forms a single thread, add in the gram flour mixed with ghee to it and keep stirring.
- Continuously stir and simultaneously add hot ghee oil mixture at regular intervals. Each time you pour hot ghee, the mixture hisses and frothes... creating tiny air bubbles. This process will go on over medium flame for 5 to 6 minutes.
- At a point the the gram flour mixture will get very frothy and won't drink anymore ghee. Little pockets appears with oil / ghee oozing out. Add whatever remaining hot ghee to it and switch off.
- Immediately transfer to greased tin or tray.
- Once you pour, do not give any pressure / do not tap the pan. Let it rest or cool a bit
- The gram flour mixture will set in 10 minutes. Cut into desired shape once it cools a bit. Do not remove the mysore pak rightaway after cutting, it will have cool completely and also yields a bit of color if left in the pan.
- Once it cools completely... instead of cutting try separating it apart at the cuts.
Try our AKHROT HALWA RASGULLA
Coming to our recipe here… I always admire those thallu vandi / street hawker style mysore pak… perfect colour, perfect porous texture made with ghee/ dalda/ oil or whatever….. and was attempting to master it 🙂 is still a learning process for me! I haven’t mastered it yet but pretty happy to share what i achieved so far…. the texture came out good, was skeptical about using a large quantity tried a small portion hence the color didn’t set as expected!
- So the ration 1:1:1/2:1/2 works 1 part gram flour 1 part sugar 1/2 part ghee, 1/2 part oil.
- Trying using peanut oil other oil like canola or corn tends to change the taste.
- Some add a pinch of turmeric for bright yellow color… but purely optional.
- Gram flour needs to roasted well over low flame to remove the stinky smell.
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