Wednesday, 9 April 2014

Recipe - Mysore Pak

I don't really have a sweet tooth and neither does D nor DD. However, one of the rare sweets that we do relish is Mysore Pak. D and I enjoy all the versions, be it soft and smooth or crisp and crumbly. DD only prefers the latter. The former, he feels deserves the tag of halwa and not Mysore Pak 8-|

This has been my go to sweet for special occassions. Firstly, because it is super easy to make and secondly, because we all love it so much.

Through various attempts, I have made all the possible versions, including one where it just wouldn't set and we had to scoop it it out with a spoon (thanks to the extra water in the sugar syrup)!!!

However, experience has taught me that the trick lies in the ghee. The more the ghee, the more crispier it turns out.

Last week I made Mysore Pak for D's birthday and it turned out nice and crispy, melting in the mouth :)
So here is my recipe of my favourite sweet.

Mysore Pak


3/4 cup besan (chickpea flour)
3/4 cup ghee (yeah, I still go easy on the ghee)
1 cup sugar
1/2 cup water


Sieve the besan to remove any lumps and keep aside.

Heat the ghee and keep aside.

In a pan, heat 1/2 cup water. Add the sugar and stir till the syrup attains a thick consistency.

It should be a single thread consistency, like this

Now add the besan and stir continuously like your life depended on it :D

Keep  stirring to avoid any lumps from forming.

Now add the ghee slowly, stirring all the while.

You should find the mixture frothing up.

Keep stirring till the mixture starts leaving the sides of the pan.

It should be a ball like consistency. You can't tell from this pic, but it is quite dry.

Pour the mixture immediately into a greased plate.

Cut into desired shape and relish. 

This is what sin looks like :)

Traditionally, the quantity of ghee used is much more. Almost double the amount of the besan. That is what makes the Pak big and porous. Somehow, I still can't bring myself to use that amount of ghee/oil. But you may do so if you are comfortable using that much ghee.

In any case, do drop me a comment on how your Mysore Pak turned out :)


  1. Well I have a MAJOR sweet tooth so will try this out for sure! :-D I usually make besan ke laddoo/barfi with the reverse method- roasting the besan in ghee and then adding the sugar.

  2. Do try this out.
    I love besan ke ladoos...yummm!!!

  3. THAT is how a Mysore Pak is made? Considering how tasty it is, I thought it was some sort of a difficult to make delicacy or something :P, will try it someday for sure and comment about it here :D

    1. Hahaha...tis is one of the easiest mithais I have ever tried. You just need to follow the steps correctly :)
      yeah yeah please do!

  4. This looks literally mouth watering....great recipe dear...will try it out...thx for sharing...:-)

  5. this is looking so yumm!!! sweets always have precedence at my place. :)

  6. This looks so yummyy.. <3 and I like sweets too.. :Mouth-wateringg: