Mysore pak is a sweet that I am not a great fan, also I don’t hate too. When I was kid, I have seen my grand mom and mom make this few times. But its not the same as we get in Sri Krishna sweets – that is oozing with ghee, smooth and soft. The one they make is crisp, not so hard but stiff mysore pak, that has tiny hallows (they say it as கூடு- koodu) in tamil. The process uses less ghee and some part of oil and cooking soda to bring that koodu effect. That’s not so easy to get that texture with koodu. Also while that process, it oozes out the ghee, so they collect it too. That’s how it turns stiff and crispy. I love that version than Sri Krishna sweets mysurpa.
This version is also the authentic preparation of mysore pak, it will melt in your mouth once you pop in your mouth, of course with loads of ghee. I used the recipe from the cookbook mom gave, with little changes. I agree, its not very perfect looking, but not bad for a first timer and also it tasted great! Vj just loved it and me too. Lets workout after Diwali and enjoy these sweets. So lets make this traditional sweet for your family or for gift packing to your dear and near, for this Diwali 2013!
Soft, melt in mouth Mysore pak is what you have now! Are you adding this to your Diwali 2013 to do sweets list!