Celebrations in India are always accompanied by an array of scrumptious sweets originated from various parts of the country . One such delicacy that is fondly relished by everyone, is the popular Bengali sweet ‘Rasgulla’. Rasgulla or Rosogolla is a soft, spongy, guilt-free delicacy made using curdled milk. This recipe is all about preparing Rasgulla in a pressure pan, slightly deviating from open pot method as done traditionally.
One of the popular traditional sweets of India, ‘Boondi Laddu’ is prepared during festivals like Diwali, Ganesh Chaturthi, Navarathri and other special occasions. Also, a quintessential sweet in South Indian weddings as ‘Seer Bhakshanam’.
Mysore Pak is one of the most popular sweets in South India. It is one of the mainstay in weddings (as a part of Kalyana Seer) and as well as in festivals like Diwali. Since everyone in my family have a pronounced sweet tooth especially for the traditional ones, I make this sweet frequently. Whenever I ask my husband and my daughter for a choice of sweet to be made, their option is always ‘Mysore pak’!
How to make Mysore Pak?
The traditional Mysore Pak looks golden brown in colour, slightly crumbly with a honey comb texture. Over the past few decades, we have a new version of Mysore Pak that is extremely soft & smooth in texture, oozing with pure desi ghee and just melts in our mouth. Many of us could guess that I’m mentioning about ‘SKS Mysurpa’, from the most famous sweet shop ‘Sri Krishna Sweets’ in South India.
my recipe lies halfway between the traditional one and the SKS Mysurpa. This is
one of the quick and easy methods too!
Mysore Pak version calls for roasted besan, sugar and lots of desi ghee. In
such sweets, the more ghee you add, the softer it becomes. So to reduce the
amount of ghee without compromising the flavor and taste, I have added a small
proportion of milk
powderto make it softer and melt in the mouth.
Mysore Pak is soft in texture, delicious in taste, but not oozing with ghee!!
Mysore Pak is one of the most popular sweets in South India. It is one of the mainstay in weddings (as a part of Kalyana Seer) and as well as in festivals like Diwali. My recipe lies halfway between the traditional one and the SKS Mysurpa. This is one of the quick and easy methods too!
Keyword Diwali Sweets, Traditional Indian Sweets
Prep Time 5minutes
Cook Time 25minutes
Author Delicious Galore
Heavy Bottomed Kadai or Pan
Dry roast the besan over low medium flame till nice aroma emits, without changing its colour. Seive the flour to remove the lumps if any.
In a thick bottomed kadai, add sugar and water, bring it to boil. Stir the sugar until it dissolves . Allow to boil till it reaches a soft ball consistency.
Sprinkle besan and milk powder gradually over the syrup, stirring continuously till it blends well with the syrup.
Once it thickens slightly, add hot melted ghee 2 tbsp at a time. Keep stirring over a medium flame.
When the besan mixture starts frothing with lots of bubbles and leaves the sides, transfer it immediately to a greased plate.
Level it evenly using a flat bottomed cup and let it cool. Cut it into desired shapes. For the above given quantity, we get 20 medium sized pieces.
The sugar syrup consistency and the final stage are important to get the Mysore Pak soft. If these are overdone, it will become hard.