{"id":6415,"date":"2010-12-20T11:04:49","date_gmt":"2010-12-20T16:04:49","guid":{"rendered":"http:\/\/thasneen.com\/cooking\/?p=6415"},"modified":"2021-10-25T22:10:03","modified_gmt":"2021-10-26T02:10:03","slug":"mysore-pak-delicious-indian-sweet","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/mysore-pak-delicious-indian-sweet\/","title":{"rendered":"Mysore Pak \u2013 Delicious Indian Sweet"},"content":{"rendered":"<p style=\"text-align: left;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-6418 size-full\" title=\"Mysore Pak \" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/mysore-pak.jpg\" alt=\"\" width=\"475\" height=\"586\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/mysore-pak.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/mysore-pak-162x200.jpg 162w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/>Insanely delicious sweet of Karnataka, India&#8230;<\/p>\n<p style=\"text-align: left;\">When I get the craving I make sure to succumb to it. I&#8217;ve been craving for Mysore pak for many days and it was on sunday evening I finally decided to give it a shot in my kitchen. Making\u00a0Mysore\u00a0pak is not a completely new thing to me, I had witnessed my mom make this quite a few times in her kitchen. That time I never cared about how it was made, but only about indulging in this sweet and of course finished it with so much greed&#8230;<\/p>\n<p style=\"text-align: left;\">Mysore pak is a famous sweet of Karnataka, India. It&#8217;s not just available in\u00a0Karnataka,\u00a0but it&#8217;s sold in almost all sweet stores all over India. With a little bit of patience you could make this in your own kitchen.<\/p>\n<p style=\"text-align: left;\">When I started making this, I never thought that I would end up making it flawless. It wasn&#8217;t that hard as I thought, in just 25 minutes using very simple ingredients I was able to whip up the delicious mysore pak. When I greedily had a bite of this sweet I couldn&#8217;t appreciate enough about myself for a while \ud83d\ude1b After few rounds of having this, I squared them and stored them in an air tight container with the thought of snacking it for\u00a0at least a few days. However, it was just a thought as my husband and I have been taking bites after bites saying that would be the last bite after every bite.<\/p>\n<p style=\"text-align: left;\">And I loved the aroma of ghee that has filled \u00a0my house&#8230;<\/p>\n<p><strong>Mysore Pak<\/strong><\/p>\n<p><strong><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/Mysore-Pak-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-6419\" title=\"Mysore Pak\" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/Mysore-Pak-1.jpg\" alt=\"\" width=\"475\" height=\"249\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/Mysore-Pak-1.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/Mysore-Pak-1-382x200.jpg 382w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/strong><\/p>\n<p><strong>Makes: 10\u00a0square\u00a0pieces.<\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>Gram Flour or Besan- 3\/8 cup (half of 3\/4th)<\/li>\n<li>Sugar- 1 1\/2 cups<\/li>\n<li>Ghee, melted- 1 cup<\/li>\n<li>Water- 1 cup<\/li>\n<\/ul>\n<p><strong>Instruction<\/strong><\/p>\n<ul>\n<li>Sieve the gram flour without any lumps and keep it aside.<\/li>\n<li>Add the ghee to a bowl and melt it in the microwave or stovetop, keep aside.<\/li>\n<li>Grease a cake pan or glass bowl with ghee. Have the pan ready.<\/li>\n<li>Combine sugar and water in a large non-stick saucepan, place over medium heat &amp; let the sugar dissolve in water.<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-6420 size-full\" title=\"sugar syrup\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/sugar-syrup.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/sugar-syrup.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/sugar-syrup-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/sugar-syrup-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<ul>\n<li>Keep stirring the sugar water until it forms thick consistency and fine threads start to form, has to be cooked for about 15 minutes. Don&#8217;t let the sugar syrup turn brown in color.<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-6421 size-full\" title=\"making sugar syrup\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/making-sugar-syrup.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/making-sugar-syrup.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/making-sugar-syrup-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/making-sugar-syrup-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<ul>\n<li>While stirring the sugar syrup, be careful not to spill the syrup on your hands as it&#8217;s very hot.<\/li>\n<li>Add <strong>1\/2 cup of hot melted ghee<\/strong> to the sugar syrup and continue stirring for 3 minutes.<\/li>\n<li>Add the gram flour and keep stirring breaking any lumps that are formed. The mixture will thicken as we cook it, so keep stirring.<\/li>\n<li>Add the <strong>rest of the ghee-1\/2 cup<\/strong> to the mixture slowly &amp; stir continuously.<\/li>\n<li>Very important, have to keep stirring.<\/li>\n<\/ul>\n<p><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/making-mysore-pak2-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-6423\" title=\"making mysore pak\" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/making-mysore-pak2-1.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/making-mysore-pak2-1.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/making-mysore-pak2-1-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/making-mysore-pak2-1-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/p>\n<ul>\n<li>When you add ghee the mixture will sizzle.<\/li>\n<\/ul>\n<p><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/making-mysore-pak-12.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-6433\" title=\"making-mysore pak\" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/making-mysore-pak-12.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/making-mysore-pak-12.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/making-mysore-pak-12-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/making-mysore-pak-12-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/p>\n<ul>\n<li>Continue stirring till the mixture just starts to dry.<\/li>\n<li>Don&#8217;t wait till it gets too dry or brown.<\/li>\n<\/ul>\n<p><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/making-mysore-pak-11.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-6424\" title=\"making-mysore-pak\" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/making-mysore-pak-11.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/making-mysore-pak-11.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/making-mysore-pak-11-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/making-mysore-pak-11-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>Pour the mixture &amp; evenly spread the top. The mixture will start to set right away.<\/li>\n<\/ul>\n<p><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/making-mysore-pak1-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-6425\" title=\"making mysore pak\" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/making-mysore-pak1-1.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/making-mysore-pak1-1.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/making-mysore-pak1-1-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/making-mysore-pak1-1-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/p>\n<ul>\n<li>Let cool down for 20 minutes, that&#8217;s when it will set well.<\/li>\n<\/ul>\n<p><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/Making-Mysore-Pak-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-6426\" title=\"Making Mysore Pak\" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/Making-Mysore-Pak-1.jpg\" alt=\"\" width=\"475\" height=\"359\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/Making-Mysore-Pak-1.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/Making-Mysore-Pak-1-265x200.jpg 265w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/Making-Mysore-Pak-1-210x158.jpg 210w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/p>\n<ul>\n<li>Using a sharp knife, cut into square or diamond shapes.<\/li>\n<\/ul>\n<p><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/mysore-pak3-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-6427\" title=\"mysore pak\" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/mysore-pak3-1.jpg\" alt=\"\" width=\"475\" height=\"491\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/mysore-pak3-1.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/mysore-pak3-1-193x200.jpg 193w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/p>\n<ul>\n<li>Enjoy the melt in your mouth mysore pak and the mesmerizing aroma of ghee.<\/li>\n<\/ul>\n<p><strong>Tips:<\/strong><\/p>\n<ul>\n<li>You can double or triple the ingredients to make more.<\/li>\n<li>To make perfect shapes without breaking, allow the mysore pak to cool down for 20 minutes. It will harden as it rests for a while.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<div class=\"easyrecipeWrapper mceNonEditable\">\n<div class=\"easyrecipe mceNonEditable\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/Mysore-Pak-good-1.jpg\" \/>\n<div class=\"item ERName\">Mysore Pak \u2013 Delicious Indian Sweet<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Dessert<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">Indian<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thasneen<\/span><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT45M\">45 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT45M\">45 mins<\/time><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">Gram Flour or Besan- 3\/8 cup (half of 3\/4th)<\/li>\n<li class=\"ingredient\">Sugar- 1 1\/2 cups<\/li>\n<li class=\"ingredient\">Ghee, hot and melted- 1 cup<\/li>\n<li class=\"ingredient\">Water- 1 cup<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Sieve the gram flour without any lumps and keep it aside.<\/li>\n<li class=\"instruction\">Add the ghee to a bowl and melt it in the microwave or stovetop, keep aside.<\/li>\n<li class=\"instruction\">Grease a cake pan or glass bowl with ghee. Have the pan ready.<\/li>\n<li class=\"instruction\">Combine sugar and water in a large non-stick saucepan, place over medium heat &amp; let the sugar dissolve in water.<\/li>\n<li class=\"instruction\">Keep stirring the sugar water until it forms thick consistency and fine threads start to form, has to be cooked for about 15 minutes. Don&#8217;t let the sugar syrup turn brown in color.<\/li>\n<li class=\"instruction\">While stirring the sugar syrup, be careful not to spill the syrup on your hands as it&#8217;s very hot.<\/li>\n<li class=\"instruction\">Add 1\/2 cup of hot melted ghee to the sugar syrup and continue stirring for 3 minutes.<\/li>\n<li class=\"instruction\">Add the gram flour and keep stirring breaking any lumps that are formed. The mixture will thicken as we cook it, so keep stirring.<\/li>\n<li class=\"instruction\">Add the rest of the ghee-1\/2 cup to the mixture slowly &amp; stir continuously.<\/li>\n<li class=\"instruction\">Very important, have to keep stirring.<\/li>\n<li class=\"instruction\">When you add ghee the mixture will sizzle.<\/li>\n<li class=\"instruction\">Continue stirring till the mixture just starts to dry.<\/li>\n<li class=\"instruction\">Don&#8217;t wait till it gets too dry or brown.<\/li>\n<li class=\"instruction\">Pour the mixture &amp; evenly spread the top. The mixture will start to set right away.<\/li>\n<li class=\"instruction\">Let cool down for 20 minutes, that&#8217;s when it will set well.<\/li>\n<li class=\"instruction\">Using a sharp knife, cut into square or diamond shapes.<\/li>\n<li class=\"instruction\">Enjoy the melt in your mouth mysore pak and the mesmerizing aroma of ghee.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div>\n<div class=\"ERNotesHeader\">Notes<\/div>\n<div class=\"ERNotes\">You can double or triple the ingredients to make more.[br]To make perfect shapes without breaking, allow the mysore pak to cool down for 20 minutes. It will harden as it sits.<\/div>\n<\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<div class=\"easyrecipeBelow mceNonEditable\"><input class=\"ERInsertLine mceNonEditable\" type=\"button\" value=\"Insert line below\" \/><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Insanely delicious sweet of Karnataka, India&#8230; When I get the craving I make sure to succumb to it. I&#8217;ve been craving for Mysore pak for many days and it was on sunday evening I finally decided to give it a shot in my kitchen. Making\u00a0Mysore\u00a0pak is not a completely new thing to me, I had &hellip; <\/p>\n","protected":false},"author":1,"featured_media":6418,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,870,472,27,939,479],"tags":[478,37],"class_list":["post-6415","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","category-diwali-sweets","category-gluten-free","category-indian-cuisine","category-pongal-recipes","category-sweets","tag-mysore-pak","tag-sweet","course-dessert-2","cuisine-indian-cuisine"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/6415","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=6415"}],"version-history":[{"count":0,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/6415\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/6418"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=6415"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=6415"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=6415"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}