Mysore pak or Mysore paak must be one of the most popular sweets in Karnataka. It is one of my all time favorite sweets. But there are different kinds of Mysore pak available in market. When I was a kid, they were always long rectangular shaped(as in this picture). They used to be solid, very porous, melt in the mouth kind of sweets. But these days we get them either like semi solid ones with dripping ghee or even if they are solid ones, they don’t have pores in them, so they are too hard, they are very light in color (almost the color of besan). Somehow I don’t like this variety. Though both are still Mysore paks and there are many fans for both types, but I like only the first one.
Since this is my hubby’s favorite too, I asked my aayi if she knew how to make these. She said when she was just married, she used to make these very regularly. When she was here, she even wanted to give me a demo, but somehow we never got to make this at that time. She gave me the exact steps to make this. She also said after sometime she had stopped making these at home since they were readily available in markets and also she clearly knew the response to any sweets at our home.
So after keeping this recipe without being tried for about 4-5months, I thought it is high time to give it a try. Since there are just 6 days left for Diwali, I thought this is the best time. Frankly, I didn’t have much hopes when I started. Even though I have 100% faith in my aayi’s recipes, I have a natural talent for messing up the dishes. These got ready in about 45mins and I had got one of the best Mysore paks, just the way I loved them. They were very porous, light, solid, crunchy. I have cut them in the shape available in bakeries, the color also came out perfect.
If I say I am on 7th sky, it won’t be wrong. Two days straight, I have been very happy. Yesterday, I had a major breakthrough in my project and I almost danced in front of everyone. My boss, who always thinks I am a quiet girl, started laughing when I was jumping with joy. Today, even though a mere sweet is nothing compared to that success, I am too happy, just can’t express in words 
.
This is my first entry to Vee’s Diwali special JFI. I did a lot of circus today to take pictures with one hand while I was mixing the contents with other hand. So pardon the poor quality of most of the photos.
Ingredients:
1 cup gram flour(besan)
1 cup sugar
1 cup ghee
1/2 tea spn cardamom powder
Normally 2 cups of ghee for 1 cup flour is used, I think that makes the texture still better. But I am very satisfied with the texture for amount of ghee I used.
Method:
Heat 1 tea spn ghee and add gram flour.
On a medium flame, fry till nice aroma comes out of it and it turns slightly brownish. Take care not to burn, it burns easily, so make sure to keep stirring it. Take it out on a plate and keep aside.
Mix sugar with 1/2 cup water and bring it to boil, keep mixing with a spoon.
When it is boiling, and you can see rapid boiling, add the fried four and mix (do not wait till it forms syrup).
Now add 1 tbl spn ghee at a time, keep mixing all the time. When all ghee is done, keep mixing continuously. If you stop mixing for a min, you will see the mixture has lots of air in it and when you start mixing again, the air goes off.
When the mixture starts leaving edges and looks a bit dry, add cardamom, mix well and pour it into a greased plate and flatten immediately.
Keep the plate tilted at an angle, this way, all the extra ghee comes out of the Mysore pak and you get very dry pieces. Cut into desired shapes.
Makes about 12-14 pieces
Preparation time : 45mins
PS: These are some very important notes to keep in mind
- If the flour remains half fried(roasted), it gives a different taste. So make sure not to skip the first step of frying/roasting it well.
- The plate where you pour the mixture should be greased with ghee and kept ready before you even start heating the water because you cannot spend time on greasing it when the mixture is ready to be poured. You have to work very fast at this point.
- Always keep the plate at an angle to remove extra ghee.
- Never try to make this dish on a high flame, it gets burnt very easily, so start with a cool, patient mind 
.
- Cut into pieces when it is still warm. When it is completely cooled, it crumbles very easily.
- Take out from the heat when the mixture looks quite dry and looks like froth. If you take out early, it wont get solid after cooling. This step comes only with practice.
If you enjoyed this article, please consider sharing it!
94 Responses to Mysore pak
Leave a Reply
Sponsored
Sponsored
Hallo Shilfa,
Your Pictures are very good like the real taste..emmm..delicious.
I’ll try to make Mysore pak or Mysore paak with my wife.
Thanks for the Ingredients and methods.
HI Shilpa,
Gr8 Recipe, I tried it exactly as you had said. This is my first venture and it came out gr8. I dont even remember my grandmom’s way of making, as to how it should look when its done!! Gr8 pics and excellent discription. my mysorepaks are wafer thin tho!! cos i used a large plate and pressed it real well ;( but tastes good nevertheless!!!!! thanks a million!!!
Hai, nice presentation. It’s easy to follow your procedures for beginers. Would appreciate if you post a receipe for “MYSORE PA ” the soft one which is very famous at present.(Krishna sweets-Chennai)
Shilpa garu,
Thank you for the recipe. I have tried to make it and got very good results from the first attempt.
I will continue to improvise and make festivals more fun.
I am planning to try to use 30% more sugar and 50% more ghee the next time and distribute the sweets
Thank you
HAI THIS IS ONE OF MY FAVOURITE SWEETS YUMMY MYSORE PAK……….THANKS 4 D TIPS
YUMMYYYYYYYYYYYYYYYY MYSORE PAK MY FAVOURITE YUM,,, I WILL MAKE THIS KNOW ITSELF. THANKS 4 D TIPSS
Hay dear
You made it perfectly. But what I do, I heat the oil (hall oil half ghee) on another stove this oil should be real hot . and this hot oil+ghee mixture I pour spoon by spoon in to besan + suger combinatoin which I cook on another stove . So what I am doing hear I am working with two Kadhais and two stoves at a time
1) for Besan + suger mixture on low flame in (big kadhai) and
2) Ghee + oil mixture on high flame (on kadhai of any size
You have to finish the whole oil pouring in less than 30 second .
This method will cut you risk of half cooking of besan.
Thakyou
My wife is trying this right now…
…she will tell you how this cameout…:)
Hi Shilpa,
Tried the Mysore pak it came out really well. But it does not have the porous like thing i mean the honeycomb structure as it has come out in your picture. It had hardened quite well. I mean the melt in mouth kind. Did i have to keep it for a longer time
One of my friend recomended your step by step receipe. I tried your Mysore pak and Patholi.
Both turned out very good.
Thanks
Hey i tried it… came out well will let u know how my husband liked it in the evening. Bye!
This is my second attempt … FIrst attempt ended like halwa … Thanks to your great recipe I could make mysore pak exactly as my husband likes it for this Diwali .. Though I doubt it would last until Oct 27th 2008
Also 1 tip for novices like me .. Don’t be overly concerned about the besan flour clumps. As u pour more ghee, they disappear …
perfect prasentation, thank you so…..much. I tried it and it came very nicely.
Dear Shipa, the recent trend inmysor pak that is too soft as it melts on the mouth is like this, for 1 cup of besan, 1 3/4 cups of sugar and 1 3/4 cups of pure ghee. The simplest way is too heat the ghee, in low flame, add the besan and make it to a batter consistency. Add this paste in which the raw smell of besan is gone to 1 consistency sugar syrup, Within mts when the mixture leaves the sidea of the pan , pour on a greased tawa and cut into pieces. Here ther isno risk of the besan turning into tiny balls after putting into sugar syrup.
Thanx a lot, Shipa you are widening my avenues in kitchen
I add a pinch of baking soda towards the end of its final stir. I feel it gives it the proper texture. I think your sugar looks as if it is more to hard boil? if so …bring it one stage lower. Let me know.
Hi,
As i prepared mysore pak as you have mentioned here.
But it has become very soft around and hard in centre, but still i feel it has not cooked properly or its overcooked, if i eat i feels that raw smell from that.
Hi Shilpa,
I make mysore pak regularly, my only problem is which type of pot to use. By your pics I assume you used non-stick pan… Back in India my mom uses brass (ittadi in telugu).. Appreciate your reply..
Thanks and congrats on your success…
Rama
Shilpa: You van use any thick bottomed pan.
I tried and it came out very well. Delicious !
After a huge failed attempt trying Vah Rah chef’s YouTube method, I googled and found your site. My first attempt using your method yielded wonderful mysore pak! Thank-you kindly.
aapki patience ko mera salam…..Great
I just read your sumptous and mouth watering receipe.
Thanks for sharing it with everyone.
Regards,
Sajay.
Pune
wel i tried this ..at first al went k…. but while addin the ghee nd mixin the ghee is still floating on top… long time i was stirrin… then it became dark brown in color… so i took it off with the ghee floating on top…i drained the ghee and cut it into squares. it s hard wel wil have it like a sweet. but wot s wrong??/ i melted the ghee for 2 cups??? s tht k or where it went wrong??
If it hardened well and you could cut into pieces, then it was expected result.
One of the best presentation on Mysore Pak in the web. I also understand that yu know your end product so well. I still feel that the sugar is less in recipe as we always use besan and sugar in 1 : 2.5 ratio. Any way I’m trying it out now. Will get back to you with the results.
Looks good, I will try it soon.
Thanks a lot for the recipe. Came out pretty well on the first try, although my taste-buds would probably require a little more sugar.
Dear Aai,
I liked your recipe a lot i will definatey try this one , Thanks a lot.
Dear aai,
i liked your recipe i will definately try this one, i hope it comes out well.
Thanks Shilpa,
My son ( 10 years) loves Mysore Pak and he grabbed every sweet box we received for Diwali in search of Mysore Pak. My younger son ( 8 years) was always left with the other mithai.
I will make Mysore Pak at home this Sunday. The comments everyone one have given further motivate me to try this out since my boys are fastidious.
thanks sandra
Thank you so much for this recipe. I made yummy mysore pak today.
The step by step pics were very helpful. Loved it. Thanks once again.
Thanks shilpa. Its an excellent receipe. I tried it for the first time and came out excellent,. Only thing missing was the porous texture otherwise it was excellent. I like the points at the end which is very useful for first timers.
Thanks
it came out well but it dint get solidify…my gran says i might have added besan early..i added when the bubbles started coming…or did i take it out of the heat bit earlier?
Hi there! Thanks for this seemingly easy recipe. Quick question, can you kindly post a version that is microwave friendly AND soft? I don’t care for hard Mysore Pak:-( Thank you!!!!!!
thanks a lot for the recipie. i just made it and it turned out well. Only change was i mixed equal parts of oil and ghee.
ur yummy mysore pak make my hubby very happy….thanx a lot
Fantastic recipe…..ive tried it twice and it came out really well!!Fantastic pictures,explanations and tips.iam constantly surprised that people like you exist,people who take so much effort to spread your knowledge.Thanks!!
But cardamom is mostly not used in mysore pak! It tastes a lot better without the cardamom. Please do try it and i would suggest an 50% increase in ghee and 25% increase in sugar. The correct phase to take it out is to take the mixture in the ladle and pour it back. It should fall back and will create ripples like how milkmaid or thick chocolate syrup would fall. Hope u like my tips.
hi shilpa,
i have read ur dis recipe n i m now going to try dis n lets hope it eill turn out well….. fingers crossed….
Hi,
You have a lovely blog.I tried this microwave mysore pak and it was a success, i found this recipe in the hindu newspaper.You can give it a go.
Here is the recipe:
Microwave Mysore Pak
Ingredients
Besan powder: half cup
Powdered sugar: 1cup
Ghee: half cup
Milk: 2 tsp
Method
Melt ghee in a microwave for one minute on high. Now mix all the ingredients in the melted ghee. Mix well. Microwave the mixture for three minutes. Remove the mixture in between and mix well. You can see bubbles forming on the mixture. This is the right consistency. Now remove and mix nicely and pour over a greased plate. After 10 minutes cut into pieces. Remove after it cools completely.
It worked marvellously well. Everyone at home were in awe of the wonderful mysore paks that came out! Thank you so much!
I tried this recipe and ended up with really delicious Mysore Pak. The sweetness level and flavor were spot on, though the texture was just a little bit hard. Thanks for putting up the recipe. It was such a welcome treat to have this Diwali. Happy Diwali to you.
It came out very well.I roasted the flour for 20 min (was it too long??) ,but added few more table spoons of sugar .But later I found that this addition was unnecessary as the sugar then on higher side .I didnt get the honeycomb structure but got the soft mysore pak.Anyway I am too happy to got it right after trying a failed attempt of another recipe one year back.Thank you so much ….
Hmmmm…….my hubbys favourite sweet. I don’t know why but I am always a bit less ambitious to try mysore pak. Deep in my mind I have this feeling that I will screw it up. It is always a delight to read your blog, that’s why I keep coming back.
It seems quite easily explained ecipe. I will surely try this at home!