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28 August 2014

Mysore Pak | Step by Step Recipe | Indian Sweets Recipes

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Mysore Pak

Popular South India sweet usually made during festivals.
Prep Time: 10 minutes
Cooking Time: 20  minutes
Makes: 12 to 16 pieces
  1. Besan / Chickpea  flour / Kadalamavu - 1 cup
  2. Ghee - 1 cup
  3. Vegetable oil - 1/2 cup
  4. Sugar - 1 cup
  5. Water- 1/2 cup

  • Grease a tray ( i used 5" x 5" cake tin)with ghee and keep aside.Sift the besan flour through a fine sieve to remove any lumps.Keep aside.
  • In a pan heat ghee and oil together until it is smoking hot.Reduce the flame to low and let it heat.
  • In another pan  add sugar and water.Mix well until combined.
  • Cook this sugar mixture over medium low flame until it reaches single thread consistency.To check this , take a drop of sugar syrup between your thumb and index finger and pull gently ,if a single thread is be formed the sugar syrup is ready.( Note: the sugar syrup will be very hot.)
  • Once the sugar syrup is ready,add the sifted besan flour in batches and mix well until combined.Cook over medium heat for about  1 minute, stirring continuously.( Note:From now on ,till the final step you will have to stir this mixture continuously.)Now increase the heat of ghee- oil mixture to medium high.
  • Add a ladle full of hot ghee-oil mixture to this.Now the besan mixture will turn frothy.Keep stirring continuously until the ghee-oil mixture is completely absorbed and  it turns smooth again.
  • Again add a ladle full of hot ghee-oil mixture and mix well until it is completely absorbed and the besan mixture turns smooth again. Similarly continue adding the hot ghee-oil mixture in batches until all of it is used up.
  • Cook this ,stirring continuously until it starts to leave the sides of the pan easily.Soon this mixture will turn frothy and porous.
  • When the mixture turns frothy and porous switch off the stove and immediately transfer this into the greased tray.Gently level the surface using a greased knife or spoon.
  • Let it cool for about 10 minutes and then cut into desired shapes.Allow this to cool completely before removing from the tray.
    • Single thread consistency of the sugar syrup is very important to obtain the perfect texture.
    • In the final step,make sure the besan mixture is frothy and porous while transferring it into the tray.If you transfer the mixture before this stage, mysore pak will turn out soft and will have a raw taste.If you over cook the mixture ,it will crumble easy and you will not be able to cut it into squares .You may have to use a spoon to eat it, but  it will taste great for sure!!!
    • The top and the bottom surface of the mysore pak will cool easily ,while the middle portion remains hot for quite some time.Therefore the center portion gets cooked further and gets a slightly dark colour.
    • Check this video for detailed procedure.


    1. Perfectly done... Looks just like store bought..

    2. ente daivame.. making mysore pak at home that's a hell lot of engergy.. super cook.. well done really looks delicious.. my Husband is a lover for this pak both hard and soft(ghee pak)

    3. good recipe. .. gosh way a difficult task.. hats off to d sweet masterz

    4. I halved this recipe and made it accordingly...I achieved the one string consistency and it was perfect till i add the first batch of ghee oil mixture...when i add the second batch the mixture didn't absorb ghee and it becomes brown and hard...can u tell what would be the reason?
      Thanks in advance...

      1. I m sorry it did not work well for you.
        It is very important that you cook the mixture over medium heat,stirring continuously. I guess the heat was too high and mixture got burned.
        How much ghee -oil mixture did you add in the first batch ? a ladle full or more??
        also,i ve given a link to the video explaining the process in the NOTES section.Kindly check that out ,im sure it will clear your doubts.
        Do let me know.


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