Mysore Pak is such a unique name. When I was a kid, I thought that this South Indian sweet came from Mysore and it was a type of Pak (betel nut in Tamil).
Later I realized that it nowhere close to the Tamil ‘Pak’. Well forget the history. If you’ve eaten one of these sweet cubes more than once you’d have see that there are more than one version of it. Either it is hard or it is too soft (like the popular Krishna Sweets version).
I decided to post this video from Youtube after more than a year of posting a recipe for Mysore Pak in this blog. A gentleman called Srivatsa had commented of an easier way of making it and therefore, here it is. He shows you the best possible way of making wonderful Mysore Paks.
You can also find lots of other traditional Sweets from Indian Food Kitchen main site.
Note: Indian Food Kitchen Blog is not the owner of this video. This has been republished via Youtube.com with permission. The clip is about 5 minutes long and a broadband connection is recommended for smooth viewing
5 comments ↓
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I love Mysore Pak, Will this come out like soft (ones from Krishna Bhavan)?
I honestly don’t know, Mythili…I din’t produce the video. It. maybe depends on how thick the syrup is..
Looks yummy but High in Saturated Fat!
@Craig - You are absolutely right, it’s high in fat (because of the ghee). That’s why it’s eaten only on special occasions such as festivals or during weddings.
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