Oreo Mysore Pak Recipe

How to Make Oreo Mysore Pak

Take a bowl. Add the Oreo cookies and crush them until they turn into fine powder.

Take another bowl. Add the gram flour and vegetable oil. Mix well.

Take a pan. Add the ghee. Heat until it melts properly.

Add the water, sugar, and saffron in a ceramic bowl. Whisk well, and let the mixture boil.

Add in the gram flour mixture. Blend well.

Add a spoonful of melted ghee, and keep mixing. Continue adding the ghee in parts and keep stirring.

Add 1/4 cup of the crushed Oreo cookies and mix well.

Prepare a baking tray. Add the mixture. Sprinkle on the remaining crushed Oreo cookies. Refrigerate for one hour.

Cut into pieces, plate, and top up each piece with an Oreo cookie.

Drizzle on chocolate sauce, and Oreo Mysore Pak is ready!

The Traditional Craft Behind Mysore Pak

Mysore Pak is supposed to have originated in the royal kitchens of the Mysore Palace in Karnataka, where a palace chef experimented with ghee, sugar, and gram flour. Since heated ghee must be added to the mixture at precisely the proper time to generate the light, porous structure that distinguishes Mysore Pak from denser sweets, timing is crucial to achieving its distinctive texture. With crushed Oreos incorporated into the traditional base, this Oreo Mysore Pak adds a whimsical, contemporary twist while maintaining the traditional method.

Pro Tips for the Right Mysore Pak Texture

1. When adding the ghee to the mixture, keep it hot. The mixture may become solid rather than light and porous, and cold or lukewarm ghee won't produce the same reaction. To ensure it is ready to pour gradually as needed, keep it warm on low heat nearby.
2. This is the primary visible indication that the Mysore Pak is ready to be poured: small bubbles form on the surface. If this window is missed, the final texture may be too soft or too harsh.
3. Once the mixture has been poured, do not press down. Instead of pressing it flat, let it settle and spread naturally in the tray. Pressing can compress the air pockets that give Mysore Pak its light texture. It can be evened out with a light shake of the tray.
4. Before you get to the last step of cooking, oil the tray and measure out the Oreo and saffron since Mysore Pak sets quickly. If you hesitate even a little, the mixture may begin to solidify in the pan rather than the tray.
5. It is challenging to cut clean squares or diamonds without cracking if the mixture is not completely solidified. The ideal time to score and cut it is typically a few minutes after pouring.

How to Store Your Oreo Mysore Pak

• The cooled pieces should be kept at room temperature in an airtight container away from heat sources and moisture. This prevents the texture from being excessively soft or firm.
• When refrigerated correctly, this confection can last up to a week. During the first few days, when it is at its most fragile, the texture is at its best.