Last Updated on July 21, 2021 by Chef Mireille
Mysore Pak – Gluten Free Indian Fudge can be made soft or firm. Check out this firm version almost like a cookie, but with a melt in your mouth fudge effect.
This week I have been presenting traditional Indian sweets. Mysore Pak is one of the amazing desserts often enjoyed during Holi.
Holi is a Spring festival celebrating the arrival of spring. It is enjoyed by spraying colorful powders on each other and enjoying delicious snacks. Sweets especially play an important role when celebrating holi. I actually grew up celebrating holi annually.
Holi is also celebrated in Caribbean/South American countries with large East Indian descended populations like Trinidad, Jamaica, Guyana and Suriname, where my family is from…although we call it phagwah.
Here in NYC in the Richmond Hill/ South Ozone Park area of Queens, there is a large Trini/Guyanese community. Every year there is a large phagwah festival where holi colors are celebrated. Additionally, in recent years, a holi festival has also been organized in Manhattan. Even if you don’t celebrate holi, it is a fun day of cultural exploration. They will have vendors selling various Indian sundries like bangles, earrings, shawls, etc. They will usually have some artists doing henna painting if you would like.
Due to the increase in both Indian and Caribbean populations in NYC, celebrating holi has become quite common here and many restaurants and bars/lounges host special holi events both the weekend before and the weekend after holi. If you can’t get to India, celebrating holi although I know is not quite the same, can still easily be done in NYC!
IN THE MAKING – HOW TO MAKE MYSORE PAK
The texture reminds me of Dulce de Leche. Dulce de Leche has become a flavor popular in many things like cookies and ice cream, but it actually is a sweet confection from Dominican Republic, which is equal parts of milk and sugar cooked until thickened and then left to dry to a consistency similar to fudge but a little drier.
I always find it so interesting to discover how foods can be similar across cultures so Mysore Pak is the Indian version or Dulce de Leche…or vice versa!
What can you have with your Mysore Pal? Thandai is an amazing flavored milk beverage also often enjoyed during holi. This drink is so delicious and you will find yourself loving to have a glass…even when it’s not holi time!
Mysore Pak – Gluten Free Indian Fudge
- 2 cups ghee
- 1 1/2 cups chickpea flour
- 2 cups sugar
- 1/2 teaspoon ground cardamom
- 1/2 cup water
- Grease well a round dish or thali.
- Heat 2 tablespoons of the ghee in a large skillet and toast the besan until golden and fragrant. Pass through a sieve, to make sure there are no lumps.
- Add cardamom powder and mix.
- In a small saucepan, melt the rest of the ghee and keep simmering on a low flame.
- In a saucepan, melt the sugar and water until you have a thin syrup with one string consistency when pulled between your thumb and forefinger.
- Reduce heat to low and add half of the toasted besan and 1/4 cup of the ghee. Cook, stirring constantly until ghee has been absorbed and there are no lumps. It will be the consistency of peanut butter.
- Now add the rest of the besan and another 1/4 cup of ghee. Cook, stirring constantly, until ghee has been absorbed.
- Repeat until all the ghee has been used and the mixture starts to leave the side of the pan.
- Transfer to greased dish and spread in an even layer.Let cool for 5 minutes and then slice. Let cool completely.
- Remove from dish and serve.
Ready to make Mysore Pak – Gluten Free Indian Fudge – I would love to see your photos! Tag me on Instagram @chefmireille #theschizochef with your pics!
Wow,you rock Mir, they came out extremely prefect. Wonderful efforts.
Looks good Mireille… Ghee is the key component of this dish and makes it melt as soon as you put it in the mouth….. 🙂 🙂
Mysore pak is my favorite you did very weill.
Love this a lot,yummy!!
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Mysorepak is not that much easy to prepare… Indian people itself can't get right at the first attempt… U really rock…. Came out very well…
thanks…I did pretty good then since this was my first time 🙂
It's really looks yum.. too rich with full of clarifying butter
The consistency looks perfect! The consistency varies from place to place. Here in Tamil Nadu, you get 'sink your teeth and it melts in your mouth' kind, where as back in Kerala the consistency is close to a cookie. I mean, you can break it into two pieces easily.
Anyway, great effort and the pictures are making me drool!
I guess I made the Kerala version then!
ALWAYS FAN FOR THIS PAK MYSORE PAK..
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kudos to u that u tried a sweet that is difficult to make.
Tradionally Mysore Pak is porous with two tone colors brown to golden yellow. If more ghee is used the texture changes from soft crumbly to soft melt in the mouth.There r speciality stores in Mysore which sell both varieties.
this recipe gives the closest texture.
Wow Mireille. Mysorepak is one of the trickiest things to prepare but it seems that you nailed it. Great looking burfi. 🙂
Ah here is all the mention of Dulce de Leche, as I said that is more of palvoka. And yes Mysore pak comes in two versions, one hard and soft. By the looks of yours, it's surely soft..:) It's wonderful feeling that you attempted out of your comfort zone..
wow wow wow!!! A sweet that even some Indians are scared to make!!!! and you did it!!! Appreciate your passion to cooking!!!
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Wow Mireille.. Mysore pak looks awesome and you have got it perfect in your first try itself.
I shy away from making it because I'm worried that I won't be able to get to the fudge consistency and might end up with a brick.
Wow the m.pak looks absolutely delicious and wish could grab a piece.
I have made Mysore Pak long back. but I just made it, after reading this post, came to know about the soft and the bit hard one. The Mysore Pak looks delicious
yes the firmer one is made more in Kerala. I need to update this post with new pics and when I do this time I plan on making soft one.
Mysore pak is one of the trickiest sweets ever. Beautifully made Mir.
thank you – I plan on remaking it soon to update these pics!
Mysore pak has turned out so perfect. Its not that easy to get the consistency right. You’re right, with festivities approaching we’ll have an excuse to indulge in sweet dishes.
thanks – I need to make it again soon so I can get the consistency even better!
I love Mysore Pak but never manage to get the honeycomb texture. You have mastered it !!
I am still apprehensive about trying Mysore pak at home.. your’s looks so perfect.. Just right for the festive season!!
I am always willing to try anything – at least once. Try it and I am sure yours will come out fantastic!
Amazing. You are too good Mir. These mysore pak looks out of the worls and I always like the firmer version rather than the mysore pa which is melt in the mouth
thanks – yes this version was so delicious though I still want to try the softer version just to see the difference!