Jaggery Mysore Pak

Jaggery Mysore Pak is a classic Indian sweet made from jaggery, ghee, and chickpea flour. It is a dense, fudgy dessert with a rich, caramelized flavor. Mysore pak is often served during festivals and celebrations, and is a popular choice for gifting.

The origins of Mysore pak are unclear, but it is believed to have originated in the Mysore region of Karnataka, India. The dessert is said to have been created by a palace cook who was tasked with creating a sweet that would be both delicious and affordable. The cook experimented with different ingredients and techniques, and eventually came up with a recipe that was both simple and flavorful.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 250 grams jaggery
• 1/2 cup water
• 1/2 cup ghee
• 1/4 cup chickpea flour
• 1/4 tsp cardamom powder
• 1 tbsp raisins
• 1 tbsp cashews
• 1 tbsp almonds

Instructions

1. Grease a baking tray with ghee.
2. In a heavy bottomed pan, combine jaggery and water and bring to a boil.
3. Reduce heat and simmer till the jaggery syrup reaches one string consistency.
4. Remove from heat and add ghee. Stir until the mixture thickens.
5. Add chickpea flour and cardamom powder. Stir continuously.
6. Cook until the mixture thickens and starts to leave the sides of the pan. This may take 7-8 minutes.
7. Spread the mixture in the greased baking tray. Smooth the top.
8. Top with raisins, cashews, and almonds.

Why It Works

• Jaggery adds a deep, caramelized flavor to the Mysore pak.
• Ghee gives the Mysore pak a rich, nutty flavor and a smooth, velvety texture.
• Chickpea flour helps to thicken the Mysore pak and give it a fudgy texture.
• Cardamom powder adds a warm, aromatic flavor to the Mysore pak.