Divya Pramil from Youtoocancookindianfood.blogspot.com posted a very interesting challenge. She divided the Indian subcontinent into two geographical teams – North Indian, and South Indian – in a cook off where members of each team will recreate a dish that is hosted by one member of the opposition team each month. Bloggers have been placed in the team based on the region they belong to. So people from South India will learn to cook North Indian cuisine, while members from North will try their skills at South Indian preparations.
Those who are not aware of the fine nuances of Indian cooking, let me give you a rough sketch. India has always been exceptionally diverse when it comes to food. Divided culturally and politically into 35 States and Union territories, many factors shaped the cuisine in each of these states. Climate, soil type, religion, tradition, culture, tribal influence, invasions from all over the world, spice trade, silk route – the influences are mind boggling. Believe it or not, each state has an unique culinary expertise to boast of, and they can differ from their neighboring state like chalk does from cheese. For example, in the North, the tribes in the State of Nagaland have nothing in common with the folks in Punjab – not one thing. Similarly, down South, Goa and Tamil Nadu differ in food preparation almost as much, if not more.
While each state differs fundamentally in the type of cuisine they make, still, Indian cuisine has come to be broadly classified into two generalized groups: North and South. While states within both North and South can totally differ from each other in the type of cuisine they champion, still, there are significant similarities within the majority of those states to justify a broader classification. For example, most Northern States eat spicy but mildly hot food and wheat is the staple carb. People down south like a lot more heat in their food and prefer rice and rice crepes called dosa that has come to define South Indian cuisine. North is identified with rich royal cuisines of the Mughals (Butter chicken anyone?), while South is conspicuous by its absence and so on.
On to the challenge. To start with, folks from Northern group, which I belong to, have been challenged by the Southern team to make a traditional South Indian sweet called Mysore Pak. Divya from Divya’s culinary journey posted the first challenge. I have never made this before, or even tasted it, so it was a learning experience for me. What I found was that it was awfully easy, and so delicious that it disappeared within hours.
What you need:
ingredients for Mysore Pak
- ½ cup Gram flour (Besan)
- ¼ cup Oil (I used olive)
- 1 cup sugar
- ½ cup water
- ½ cup ghee and a little to grease the dish
- Pistachios for garnish
- Grease the dish with a little ghee and keep aside
- Combine oil and besan into a smooth paste
- In a pan or a skillet, heat sugar and water. Boil until you get a one string consistency. (Check by dripping syrup droplets in a small bowl of water. It’s ready when it floats and does not dissolve.) This will take about 5-7 minutes. Keep stirring.
- Once the syrup is ready, add the gram flour (besan) mixture. Stir well.
- Now add ghee, little at a time. Keep stirring.
- At this time, the mixture will cook very quickly and become thick. This will take another couple of minutes. Stir, stir, stir.
- When the oil starts leaving sides, pour it into the greased dish.
- Spread crushed pistachios on top evenly.
- Let it cool down and harden. This hardens in five minutes.
- Cut into desired shape and serve. You can store the rest till it’s all gone.
- Adjust the sugar according to taste. Next time, I am going to add ¾ cup instead of 1 full cup. I might have to adjust the water accordingly.
- I wanted ½’ thick squares, so I used 6X8 Pyrex baking dish. For thicker squares, use a smaller dish. Don’t use too large a dish or the squares will come out flat and thin and crumble easily.
Linked to:
I’ve never had this before but I’d love to try. The brush that you used for coating the dish looks interesting!
Nami | Just One Cookbook recently posted..Grilled Sanma 秋刀魚の塩焼き
I love that brush too. I bought it from T.J Maxx 5-6 years back and adore it. I especially love the adjustable ring around it, makes it easy to rest in any size bowl.
Try the sweet, it’s delicious.
Remended me of Diwali days. And I can actually smell that delicious aroma while these sweets gets made.
I can’t eat them anymore, but I know they are great ones!!!!!
It’s perfect for Diwali. Definitely not healthy though
Awesome work Minnie really hats off to your effort looks perfect and also a really good and organised post
Kothu Kari Kulambu / Minced Lamb Curry / Kheema Curry
You Too Can Cook Indian Food
Divya Pramil recently posted..Kothu Kari Kulambu / Minced Lamb Curry / Kheema Curry – No Tomato Recipe
Thank you Divya, you made my day :p
Perfectly made Mysore pak. Love the pistachio used for decoration..
Thanks Divya, it’s a great recipe. Thanks so much for sharing it.
Anyone that knows me knows that I love Indian desserts! They’re so delicious and so different from Western desserts. I think I tend to prefer the richness of the North Indian curries-it seems to be what we get a lot of here too
Lorraine @ Not Quite Nigella recently posted..Rainbow Salad
Being from north, I guess I am partial to North Indian curries too. But I have a few south Indian friends who make killer curries. And their biryani….ooooooo…..I can’t wait to post about that someday.
This is what I call an adventure. Good luck! I can see that start is awesome
Marta @ What should I eat for breakfast today recently posted..Blue cheese souffle
Thank you Marta!
OMG! I am drooling here. Wonderfully made Mysore Pak Minnie. Great presentation.
Sanoli Ghosh recently posted..DRY ALOO GOBHI (SPICED POTATO CAULIFLOWER)
Thank you Sanoli! Welcome to my blog. I think we have a bong connection here :p
Awesome job…love the decoration…it really came out well for you…
TamilarasiSasikumar recently posted..Kaalan Varutha Curry / Mushroom Curry
Thank you Tamilarasi :p
I have never made this before! Thank you for sharing a wonderful recipe and the link up.
Ansh recently posted..Pan Grilled Snapper with Orange Sauce
Thanks Ansh :p I love the link up party. It’s really a good one, very informative.
Wow! Superb Mysore Pak..Nice Clicks..
Thanks Asiya :p
oh la la shall i whistle for this
or is there whistle emoticon
this is heavenly and cant believe u made it first time
awesome delicious a one
meena recently posted..Cucumber raita..
hahahahaha!! You crack me up Meena. But thanks so much!!
Awesome Minnie
First time I’m visiting your blog. You really impressed me with my favorite sweet. It looks perfect. Simply love your way that you write up with pictures 
I liked your fb page but I don’t know how to connect you with google circles…
http://yashodhaskitchen.blogspot.com/2012/10/microwave-milk-kova-paal-kova.html
Thanks so much Yashodha!! Thank you for your lovely words. I will send a google invite.
Awesome Minnie First time I’m visiting your blog. You really impressed me with my favorite sweet. It looks perfect. Simply love your way that you write up with pictures I liked your fb page but I don’t know how to follow you.. I couldn’t find anything like that
http://yashodhaskitchen.blogspot.com/2012/10/microwave-milk-kova-paal-kova.html
Reminded me of my grandmom who prepares awesome mysorepak… We put it in our mouth and it melts…
I liked your personal touch on the decoration.. It gives a different look… 
Thanks Anu!!! I am glad this reminded me of her. I loved it. I will try the only ghee recipe you suggested earlier sometime and let you know the difference.
Minnie recently posted..Mysore Pak
perfectly made…..very nice presentation….lovely clicks…
bhavna recently posted..Pumpkin Halwa(kadoo ka Halwa)
Thank you Bhavna!
Minnie recently posted..Mysore Pak
Minnie, what a great idea! I met with a woman who grew up in Mauritius and whose father is Indian. She’s lived all over the world but spent some time in India learning her father’s culture. She lives in Brisbane now and hires herself out for cooking classes in peoples’ homes where she teaches how to make a complete Indian meal. I can’t wait to try it.
Your Mysore Pak looks really interesting. I’m glad you liked it and I want to try it too.
Maureen | Orgasmic Chef recently posted..Bacon, Asparagus & Cheddar Quiche – guest post
Wow! That sounds like one interesting lady. I love that idea.
Minnie recently posted..Menu Finds with Weekend Gala Extravaganza Dinner Party #6
Hey Minne… such lovely n wonderful work dear… love it very much… mouthwatering pak…
VIRUNTHU UNNA VAANGA
vijayalakshmi dharmaraj recently posted..HOME MADE PANEER – FIRST ATTEMPT
Thank you Vijaya for your kind words :p
Awesome….Sweet looks very soft n perfect…Love this!!!! Very clear explanation..
priya satheesh recently posted..Plate Potato Fry
Hi Priya, thanks so much! Yes, it came out really smooth and melted in mouth.
thank u Minnie for Mysore Pak recipe…..Its my fav……by look of it, its easy to make.
Thanks so much Trupti!! Yes, it is very very easy to make.
Loved this one to the core, i still remember, the moment someone use to bring sweet box, the moment it was opened the only piece we use to search us Mysore pak..
The recipe looks so easy, need to try it at least once….
Thanks a lot…
Hi Ahmed! Good to see you here
Thanks so much. It is such a great sweet. Thanks for stopping by.
Thank You Dii for ths One!
Now it being my Fav, I can deffo beg my mom to make it this Diwali:)
Awesome! Let me know how it turned out :p
Oooh yummy!! I keep looking for gluten-free recipe for my mum – she’s going to love it for sure!
Wonderful!!
Typo above! Meant to write ‘recipes’.
Sounds like a fun challenge! Where is Hyderabad fitting in? It’s usually considered South but has all the food from both North and South.
I am not a fan of Indian sweets so believe me when I say, I haven’t tried this! Maybe I can make some for my Dad
You did a great job Minnie, it looks really good.
Coffee and Crumpets recently posted..Raspberry Custard Tartlets
Yes, Hyderabad would be South,no doubt. But Hyderabdi food is ohhh!! soooooo goood!!
Thank you for this interesting and informative post. The recipe looks very tasty. I’ve pinned it to my sweets board and can’t wait to give it a try.
Beth @ Aunt B’s Kitchen recently posted..Beet Risotto
Thanks Beth! And thank you for pinning it :=)
wow minnie first time to your place..lovely blog dear
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Siris Food Flavours
Thank you Siri :p Welcome to my blog. Heading over to yours now.
So simple!! It will be fun to see the other recipes, I’m a sucker for S Indian food, especially Dosas !
Claire recently posted..The colour of autumn – it’s warming up !
Thank you Claire
I adore dosas, though that is one thing that never come out right for me. But I have fabulous friends who feed me dosas whenever I feel like, hehehe!
This looks really yummy! Thank you so much for sharing at Mom On Timeout. Hope to see you back tonight!
Trish – Mom On Timeout recently posted..Guacamole Witch Tortilla Bowls {Recipe}
It was a pleasure Trish :p
Lovely pics there.
Very inviting
Thank you Pallavi
For christmas I am making this one.
kitchen queen recently posted..Baked Mozzrella Sticks
It’s really good, I loved making it.