Is your Mysore Pak hard and brittle like candy? Learn how to get the soft, fudgy, melt-in-your-mouth texture of authentic 'Mysurpa'.
1 Answer
Your Mysore Pak is likely hard due to overcooking the sugar syrup or using too much gram flour. Achieving the perfect soft texture requires precise temperature control and ingredient ratios.
Detailed Explanation:
The key to a soft, melt-in-your-mouth Mysore Pak lies in carefully controlling the sugar syrup consistency and the amount of gram flour used. Here's a breakdown of the process:
Sugar Syrup Consistency: The sugar syrup should reach a one-string consistency. This means when you take a small amount of syrup between your thumb and forefinger and pull them apart, a single, thin string should form. Overcooking the syrup will result in a hard, brittle Mysore Pak.
Gram Flour Ratio: Use the correct ratio of gram flour to sugar and ghee. Too much gram flour will make the Mysore Pak dry and hard. A typical ratio is 1 part gram flour, 1 part sugar, and 1 part ghee (by weight). Adjust slightly based on your preference, but avoid excessive gram flour.
Ghee Temperature and Addition: Heat the ghee separately and add it gradually to the gram flour and sugar mixture. The ghee should be hot but not smoking. Adding it slowly allows the gram flour to cook evenly and absorb the ghee properly, resulting in a softer texture.
Cooking Time: Avoid overcooking the mixture. Cook until the mixture starts to leave the sides of the pan and becomes slightly thick. It should still be relatively soft and pliable. Overcooking will lead to a hard, brittle texture.
Cooling: Allow the Mysore Pak to cool slightly in the pan before cutting it into squares. Cooling it completely in the pan can also lead to a harder texture.
Pro Tip:
Use a heavy-bottomed pan to prevent the sugar syrup from burning and to ensure even heat distribution. This helps in achieving the correct consistency and prevents the Mysore Pak from becoming hard.