Mysore Pak is a famous and traditional South indian sweet that originated in Mysore, Karnataka. It is known for its rich, melt-in-the-mouth texture made with chickpea flour (besan), ghee, and sugar. Though traditionally from mysore, the Coimbatore mysore Pak variation is particularly famous for its softer, melt-in-your-mouth texture compared to the firmer, dense mysore Pak. It's a popular dessert in South India, especially during festivals like Diwali, Sankranti, and other special occasions.

Here’s the step-by-step recipe to prepare Coimbatore mysore Pak at home!

Ingredients:

· Chickpea flour (Besan) – 1 cup

· Ghee (Clarified Butter) – 1 cup (preferably homemade for richness)

· Sugar – 1 cup

· Water – 1/4 cup

· Cardamom powder – 1/2 teaspoon

· Cashews or almonds (optional) – A handful (for garnish)

· Saffron strands (optional) – For color and fragrance

Step-by-Step Instructions:

1. Prepare the Ghee:

· Heat the ghee: In a large pan, melt 1 cup of ghee. Keep it on low heat to ensure it doesn’t burn. You need enough ghee for the mysore pak to absorb and attain that rich texture, so be generous with it.

2. Roasting Besan:

· Roast the besan: In a separate non-stick pan, add 1 cup of chickpea flour (besan) and dry roast it on low heat for about 4-5 minutes. Stir constantly to avoid burning. The besan should release a slight nutty fragrance, and you’ll know it's done when it becomes aromatic and changes color slightly. Set it aside.

3. Prepare the sugar Syrup:

· Make the sugar syrup: In the same pan, add 1 cup of sugar and 1/4 cup of water. Stir well until the sugar dissolves completely. Let it boil on medium heat until it reaches a 1-string consistency (when you drop a bit of syrup between your thumb and forefinger, it should form a single thread).

Tip: You can test the consistency of the syrup by taking a small amount on the back of a spoon and letting it cool slightly. If it forms a single thread when touched, it's ready. If it’s too thin, let it simmer for a bit longer.

4. Combine ghee, Besan, and sugar Syrup:

· Mix besan and ghee: Now, gently pour the roasted besan into the sugar syrup, stirring constantly to avoid lumps. Once the besan is mixed well, add the melted ghee little by little to the mixture, stirring continuously. Add about 2 tablespoons of ghee at first, and keep adding the rest gradually while stirring. This is the crucial step for the soft texture of the mysore Pak.

· Continue stirring: The mixture will begin to thicken. Keep stirring it continuously and add more ghee until the entire amount is incorporated. The ghee will get absorbed slowly, and the mixture will start to come together and thicken into a soft, lump-free mass.

5. Add cardamom and Nuts:

· Add cardamom powder: Once the mixture has thickened and started to pull away from the sides of the pan, add 1/2 teaspoon of cardamom powder for flavor.

· Garnish with nuts (optional): You can also add cashews or almonds at this point, either chopped or whole, for added texture and a crunchy bite. Stir them in.

6. Set the mysore Pak:

· Transfer to a greased tray: Immediately pour the hot mixture into a greased tray or plate (a square or rectangular one works well). Spread it evenly and smoothen the top with the back of a spoon. Let the mixture cool down for 5-10 minutes.

· Shape the mysore Pak: Once slightly cool, mark lines using a sharp knife where you want to cut the pieces. You can cut them into diamond shapes, square pieces, or any shape you prefer.

7. Let It Set:

· Cool and set: Allow the mysore pak to cool completely at room temperature for about 30 minutes to 1 hour. It will set firmly but will still remain soft and melt-in-your-mouth.

8. Serve and Enjoy:

· Serve: Once the mysore pak has set, you can cut the pieces completely and serve them as a delicious, rich dessert during diwali, special occasions, or whenever you're craving something indulgent.

Tips for Perfect coimbatore mysore Pak:

1. Consistency of the sugar syrup: Achieving the right consistency of sugar syrup is critical. If the syrup is too thin, the mysore pak will turn out sticky. If it’s too thick, the texture won’t be smooth. Aim for 1-string consistency.

2. Use of ghee: The key to soft and smooth mysore pak is to add the ghee gradually and let it be absorbed into the mixture. Don’t rush this step.

3. Roasting besan well: Make sure you roast the besan properly to get rid of the raw flavor. It should smell slightly nutty but should not brown.

4. Stir continuously: Stirring continuously is essential to ensure that the mixture doesn't form lumps or burn at the bottom of the pan.

5. Let it cool before cutting: Allow the mysore pak to cool slightly in the pan and set before cutting. This will ensure you get perfect pieces that won’t break.

Conclusion:

Coimbatore mysore pak is a rich, indulgent, and soft sweet that makes for a perfect diwali treat. With its melting texture and the nutty flavor of ghee and chickpea flour, it’s a beloved dessert in South India. Follow the steps carefully, and you’ll be rewarded with a delicious, homemade treat that’s sure to impress your friends and family!

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