Mysore pak

Mysore pak or Mysore paka is a traditional sweet (Figure 1.6.1) that was developed at Mysore (Mysuru), Karnataka. The product is available on the shelves of sweetmeat shops and malls, and frequently served at social and religious functions. The advantages of Mysore pak are the simple process of preparation, and its attractive taste having the flavour of ghee and roasted gram. The ready-to-eat sweet melts immediately when it is placed in the mouth. The texture of the product is similar to a buttery cookie. Some preparations of Mysore pak lead to a brittle product. The texture is often mild tough and brittle, while some varieties are soft and leathery. The amount of added ghee has an important role on the taste and texture of Mysore pak. Replacing sugar with the artificial sweetener stevia is possible.

Mysore pak has a light yellow to brown colour due to the use of roasted gram flour. The fat content is usually between 15 and 25%, though higher fat-containing samples are also available. Shelf-life is about 10 days in ambient conditions. Good packaging material and stored in a low-temperature environment can offer a shelf-life of 1-2 months.

Raw materials
The three main ingredients used for preparing Mysore pak are ghee, Bengal gram (besan) flour, and sugar. The optional ingredients are pieces of pistachio, cashew nut, baking soda, and honey. The product is sometimes flavoured with various essences like cardamom and rose.

Method of preparation
Raw gram flour is dry-roasted at a low flame on a hot surface till a roasted flavour is identified; colour changes marginally and the raw gram flavour disappears (Figure 1.6.2). In some methods of preparation, besan flour is roasted in ghee. Lumps, if formed, need to be sieved and bigger lumps/particles are powdered and mixed with the remaining roasted flour. Molten ghee is added to the flour and mixed well to obtain a free-flowing liquid mix. Concentrated sugar syrup is prepared and heated. The flour-ghee slurry is then added gradually to the hot sugar syrup (having a string-like consistency). The process of slow heating is continued and stirring is practiced to avoid the formation of lumps; ghee is again added while mixing. When the mix attains a thicker consistency, the same is poured into ghee-smeared containers to avoid sticking with containers, and the top layer of poured mass is levelled manually and the product is allowed to solidify. After a few hours (2-3 hours), the product solidifies and is then cut into desired size and shape, and removed from the container.  Mysore pak is generally cut into cubes or cuboids or as thin slabs; it sometimes has a porous honeycomb structure.  

The use of specialty fats with no trans fat can be used to prepare Mysore pak. A blend of palm oil fraction and rice bran oil is suitable. The appearance, texture and sensory attributes of the product prepared with this specialty fat are comparable to those prepared with vanaspati (hydrogenated fat). Processing conditions, such as syrup strength, mixing time and temperature of fat have a substantial influence on fat absorption and texture of Mysore pak. Thus, altering processing parameters and relative proportions of ingredients can develop a wide range of textural properties of the product.