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Mysore pak
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 :D.
- 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.
Hey shilpa,
November 3rd, 2007 at 8:22 pmyumm… go. Looks very perfect A+. I will try this soon…
Thanks
Wow…these look perfect, exactly as we get in shops..
November 3rd, 2007 at 8:55 pmShilpa…Perfect and yummy mysore pak. I am going to try this tomorrow exactly the way you mentioned. It looks perfect like the onces avble in native place. The best i have eaten till date are ones from Karkala, specially ordered. Let me see if i can beat their taste and the porus ness. Thanks a ton shilpa for posting this a few days before Diwali.
Shilpa: Aruna, let me know how they turn out. I was thinking to start Diwali postings 2 weeks in advance. But due to one reason or other, it kept on getting postponed. I am happy atleast I have started with it now.
November 3rd, 2007 at 9:50 pmShilpa, thanks for the step by step pictorial recipe of such a wonderful sweet. Also congratulations on your project breakthrough!
November 3rd, 2007 at 10:03 pmHey Shilpa,
This is one of my favourite sweets. My grand mom also used to make it very often. She also made the harder type of the Mysore pak. Today, I was anyways thinking of cooking something tasty during this weekend for the festival season. Your recipe came at an excellent time. Will definitely try it tomorrow.
Thanks!
November 4th, 2007 at 1:09 amYummmmmm…….
Shilpa, you got me drooling on the beautiful pics!! This is one sweet which
November 4th, 2007 at 2:08 amis liked by all at my place. Thanks for the tips.
Shilpaaaaaa…wow…this one is my fave, hub’s and my bro’s fave! must make it now-that its come from you!!n i know exactly by what u mean by porus ,mouth melting ones! sadly they stopped after a while! tks for giving lovely stepwise expln and for taking efforts to post photos!they help as a guide in texture, shall revert with feed back! Congrats on ur success in project! nothing better than kind of sweets..Mysore Pak!!
November 4th, 2007 at 2:11 amyour account on the changing faces of Mysore pak is so true:) i remember in my aunt’s wedding (times when there we no caterers and we employed cooks who cooked for all functions in our family)only this type of mysore pak was served. but these days people prefer only the soft version (i believe cashewnut paste and even khoya is mixed to get this… but that’s not true mysore pak). My mom taught me first only the old version.. the mixture gets porous and that’s when it’s ready to be poured onto a thali… but these days she also makes the soft version:( good that you’ve revived the original form:)) Happy Diwali to you, Shilpa
November 4th, 2007 at 4:08 amLove the step by step recipie. My favourite indian sweet
November 4th, 2007 at 6:11 amHi Shilpa,
So enjoy!
November 4th, 2007 at 7:00 amThe Mysore pak looks very delicious and authentic. With your very detail notes and pictures i am going to try it for diwali. Will let u know how it turns out. Thanks a lot for the wonderful recipe!
And congrats dear on your project breakthrough! Happiness is very good thing
Cheers
Latha
I made Mysore Pak too.I followed Latha’s (YUM blog)recipe which a has a fabulous color and texture. It was good although I find very hard to take them out on the right time!! Your’s looks great. Enjoy!:)
November 4th, 2007 at 7:41 amLooks divine!!!
November 4th, 2007 at 8:08 amghee and besan are a magical combo. thanks for the recipe, shilpa.
November 4th, 2007 at 9:12 amHey Shilpa,
You can’t imagine how excited i am that you are talking about the soild, porous Mysore Pak! really, thats how i ate it as a child! We have a similar sweet in Punjab villages called Messoo (i think it was born from Mysore Pak)-which still is sold as solid, porous sweet (that is if its sold anymore)…..the new Mysore Pak is tasty, but its not Mysore Pak, rather more like barfi! Thanks a ton, for getting the real deal back to limelight! This is making me dance! i associate lots of sweet memories of my childhood enjoying Messoo on special days, like the day exam results would be announced…..Thanks a lot, again!
November 4th, 2007 at 9:46 amHey! congratulations! on the breakthrough with the project at work and also making the mysore pak. I think I will work up the courage to try making it someday soon!
Hope your Diwali prepartions are coming along well.
November 4th, 2007 at 10:49 amPERFECT!!! Even I love the solid-crunch type of mysore paak! THe soft one is too full of ghee for my liking!
November 4th, 2007 at 11:13 amI should so like to try this!!! I am thinking maybe Laxmi Poojan will be an ideal day for trying this!!
Thank U so much!
HAPPY DIWALI to both of u!!!
Shilpa Mysore pak looks prefect, nice step by step presentation.
November 4th, 2007 at 11:55 amMysore Pak..the ultimate cooking challenge and you seemed to have mastered it Shilpa!
Me too like the solid, porous ones. That was the only mysor paak I knew till Nandini marketed with that soft-gheeish version.
Happy Deepavali to You and Your Family.
November 4th, 2007 at 1:21 pmOh Shilpa, this is one of my favorite sweets, but I haven’t tried making it yet- a bit nervous about it turning out well I suppose. But, with your step-by-step guide with photos you’ve made it look easy, and the result is perfect! I just made a large batch of ghee so I have no excuse now do I?
November 4th, 2007 at 5:01 pmAnd a big congrats on your breakthrough design! And may the bugs be few…
November 4th, 2007 at 5:10 pm“AWESOME”!!! the pics are lovely and still drooling the porous, perfect mysore pak..:)
November 4th, 2007 at 6:00 pmI love this sweet…and in the same way u like it too.. porous ones. But i like the other ones too..the ghe dipping variety…anything which is sweet, i love it no matter in what form
Thanks for sharing this authentic recipe Shilpa. Will bookmark this for sure.
Happy Deepavali !
November 4th, 2007 at 6:39 pmShilpa, the step by step pictures are great and mouth watering. Congrats on your project breakthrough
November 4th, 2007 at 8:41 pmHey and Congratulations on your project achievement! Wish you many many more successes, dear!
November 4th, 2007 at 9:23 pmi prefer this than the krishna sweets mysore pa we get this is the exact way my mom tot me
November 5th, 2007 at 5:46 amshilpa great. i ll try it now
November 5th, 2007 at 6:04 amShilpa, tks got 12 yummy pcs..now reduced as hubby ate them. Complimented too that these were good! (Very rare occurrence!)Thks again for all your ‘Circus’ ie. photos
they paid off well!
November 5th, 2007 at 8:08 amits one of my favourit sweet. But i too prepare this in different ratio. Its comes soft and soomth to our mouth. same as Nandini and kesaridas Mysorepak.
Ratio is 1 cup gram floor (raosted)
1 cup water
2 cup sugar
2 cup Ghee.
I used to live in Boise. all my friends used to this way.. My friends try this way also.
its not a easy to prepare this recipe as its has trouble to exprect . Good try .. mouthwater….. i will to prepare this for dwali……….
November 5th, 2007 at 2:26 pmI love visiting your website every now and then. your descriptions are very clear and simple. Only suggestion is if you could mention the number of servings for your recipes in teh future.
November 5th, 2007 at 2:47 pmKeep up the good work!
Sorry! you can ignore my earlier comment on the servings. this recipe mentioned 12-14 servings at the tail end. i overlooked it totally
November 5th, 2007 at 2:50 pmheh shilpa - I concur; growing up, we used to have a lot of mysore-pak and it was all porous as you described and very ‘crumbly/crunchy.’ The one we get nowadays are very ’solid sweet ghee.’ My cousins just brought some from India and I was having a piece after dinner - yes, solid ghee - and it was giving me a headache.
The ones you made look delicious! Congrats! and for the work breakthrough too!
November 6th, 2007 at 8:24 pmshilpa - wonderful reciped. thank you .but i tried this today ,, but erroneously removed it from flame a tad too early i think before it became hard and poured it onto the greased plate ,… now its just not hardening up . Do i reheat this , or is it justa wasted effort :(do hope i can fix it shilpa ..:((
Shilpa: Priya, I don’t think now it can be saved :(. But you can try. Watch for froths in the mixture next time…that time it is almost done.
November 6th, 2007 at 11:25 pmI have to try this sometime. I’m a Mysore Pak fanatic. Usually i’m too busy to make anything elaborate so I have a cool shortcut I use to make instant mysore pak in the microwave. got it from some site. Try it. Its AMAZING!
lightly fry one cup besan flour on a tawa withiut oil. Combine it with i cup ghee in a microwavable dish and heat on high for a minute. Add 2 cups of powdered sugar and heat on high for 2 minutes. Now add 2 tbsp milk, mix well and heat on high for a minute. Pour on a greased dish and let it set. Voila! Instant gratification. It tastes awesome too.
November 7th, 2007 at 11:46 amHi Shilpa,
I am an avid but silent visitor to aayisrecipes since a long time. I love the recipes you post and also the pictorial step by step preparation method.
November 8th, 2007 at 10:13 pmI always thought mysore pak is a difficult sweet to make at home. But today I made it, for a Diwali potluck party, by following your recipe. It took me less than 45mins (Thanks to all your efforts and pics) and believe it or not got it good on the very first try. It tastes like a professional’s handiwork and everyone loved it. So I just wanted to thank you for posting this easy recipe. Keep it coming.
Wish you and your family a very Happy Deepavali!!!
Hi shilpa,
The pictures are amazing & mouth watering.I was thinking of preparing a easy sweet dish for lakshmi puja.So,i saw ur blog & just prepared,it has come very well.Now,even i can say to my family that i can prepare mysore pak.
November 9th, 2007 at 6:56 amHappy diwali
Shilpa… Firstly i must thank you for posting such a illustrative step by step process of making mysoorpak. I made it last evening. It was out of the world. I got 10 pieces all finished.
Your recipe beat Karkal mam’s mysorepak ( I used to eat only the one my pacchi send from Karkala made by one ranpo, who sells it throughout the year)
November 9th, 2007 at 5:53 pmHi Shilpa,
I’m a newcomer to your recipe site - I chanced upon it while googling for an ambat recipe, and have kept coming back again and again, whenever I need a typical amchi recipe. I came straight to your blog while planning ahead for Diwali, and very eagerly tried the mysore pak - many thanks for posting it in such detail, with the photos telling me exactly when to do what!
But I’m sorry to say, my mysore pak just did NOT come out right… basically it didn’t get bubbly and porous when set - turned into a flat burfi kind of shape, and it took nearly six hours to dry!!!
I blame the ghee I was using (maybe I’m wrong?!) The ghee was quite porridgy in consistency, so perhaps the proportions were all wrong. And there was definitely an unusual, strong flavour to the final product, which could only have come from the ghee.
If you, or any of the other regulars on the site can tell me what I might have done wrong, I’d appreciate the advice. And if it WAS the ghee, I’d like to share this with the other amchis living in Europe (mine was bought in Amsterdam) - I was using a tin of ‘Khanum’ ghee, so do bear my experience in mind if that’s the only one available to you too!
November 12th, 2007 at 8:41 amWe did Mysore pak first as per recepie given and found it the difficult recepie very easy in nice test and enjoy self satisfaction.
November 14th, 2007 at 10:31 amHowever I am very much thankful to Shilpa.
For making our Diwali very sweet.
Happy Diwali!
Hi Shilpa….
Thanks very much for this wonderful..
lip-smacking recipe…
Will definately give it a try
Cheers,
November 20th, 2007 at 7:48 amKrupa
For Namrata: Yes, I have had that experience and think i may be able to point out to one or two areas to look at: you had probably taken it off the heat a little too early .. you see the end point is very critical. remove it before time and it becomes guey like you mention.. and take it out late and it becomes concrete ..the smell could be because of the ingredients.. nothing else .. and btw.. i have posted a video of an easy way of making it on youtube .. maybe it will be of some use to you
November 23rd, 2007 at 6:15 pmhttp://www.youtube.com/watch?v=zJ4dil9KGNA
Hi shilpa,
Thank you very much !!!!!!!!!! This receipe is so goooooodddddd and i tried for this diwali it came out very good in 1st short so even i was jumping like u
thanks!!!!!! sorry for posting comments so late today my friend asked me receipe and i remem. to post comment thanks.
Sunanda
December 5th, 2007 at 12:29 pmHi Shilpa,
I prepare mysore pak yesterday for sankranthi…But did not come properly.Can you help me….
I had 1cup of besan,sugar and ghee ….the same measurements as u mentioned.
1. When i put the mixture in plate ,the mixture become too dry and within 5 mins the mixture become too dry as result it become all powder .
2. I did not get that yellow color also….instead I got a light yellow (I had roasted the besan colourly )
So can you tell why my pieces where breaking and colour aslo.
REgards
Manjula
Shilpa: Manjula, may be next time you can take them out little early. I think it got cooked more. About color, I have no idea :(.
January 15th, 2008 at 11:05 pmHi.
My recipe is similar to yours except that I used 1 and quarter or ghee where as u have used 1cup.The recipe is good and thanks for the tips as it helps the first timers a lot.Good luck in ur journey to trying new recipe’s . I definitely will try this recipe.The picture looks too tempting……
Namitha
February 20th, 2008 at 9:24 amPlease give a proper way to make mysore pak.i made and it did not turn out please send me soonest.
thnak you
February 24th, 2008 at 10:41 pmusha
thanks for the receipe, it was so clear that even a kid can do, earlier i use to have problem with single strand pakam[ i dont know exactly what it is i never saw some one preparing sweets related to pakam in my home.
but ur receipe was so good and clear , that even a fellow like me can do it thank u very much , iam very happy that my sweet came out good and delecious.thank u
February 29th, 2008 at 5:21 pmthanks for the receipe,it was easy with all those photos, i have a doubt regarding last step, all ghee started comming out at the end, so i thought it was the right time and switched off the gas, was i right r wrong please let me know, thanks.
but my sweet tasted good and i got nice pieces,please clarify my doubt.
February 29th, 2008 at 5:56 pmhi i tried ur maysore pak …its too sticky.and dosent have the porous luking texture
March 9th, 2008 at 1:44 amHi Shilpa,
April 23rd, 2008 at 7:21 amThanks a lot for the excellent recipe. I tried it out today, and first time removed the mix too early from the heat, so it didn’t solidify on cooling. However, the 2nd time I waited longer till the extra ghee “perspired” out of the mix. I waited a bit more and only then removed it and let it set.
Hi again,
Just to add…. I took the first (failed) attempt, and reheated it till I got the “frothy” look, and let it set. It cooled and hardened beautifully, but the texture isn’t as crispy as the time when I got it right from the beginning…. Just so that people like me know that you don’t have to waste all those ingredients if you don’t get it right the first time.
However, the 2nd one I made(which I heated for more time and waited till I got the frothy/curdled look looks and tastes just beautiful.
Thanks again Shilpa
April 23rd, 2008 at 9:30 pmHey i found ur recipe so pictorially well presented that i have made it my favourite site to visit.. got to chk out the entire site right now…
May 15th, 2008 at 6:46 amHallo 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.
July 19th, 2008 at 7:15 pm