I have lost count of the different types of Mysorepak that i have prepared over the years . the authentic Karnataka style, or the shop style, wedding Mysorepak which is both light , porous , with a honeycomb effect and yet melt in the mouth and not oozing with ghee is my favorite . it has light bite of the fried besan which is so outstanding in taste .
While growing up in Karnataka, i had no clue that Mysorepak were of so many types ! After coming to Tamilnadu i was stunned to se the so many varieties ranging from ghee Mysorepak, very soft melt in mouth mysorepak , cashew Mysorepak and coconut mysorepak to name a few.
I have tried most of the varieties but this one happens to my favourite so i give the recipe as below . Basically this is the milk mysorepak as it has milk powder and besan combined . i feel the addition of milk powder is the reason i got this amazing brownish colour and the caramel like taste . please dont ask me if milk can be skipped, you can , but make sure to add besan the same qty in place of milk powder , in which case no need to boil sugar in milk , instead use about 1/2 cup water to melt sugar , and see how it goes as long as you follow the recipe and method , probably the colour will be lighter but you will get an amazing mysorepak .