Name: Mysore Pak | Ghee Mysore Pak | Diwali Sweets
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 cup Gram Flour (Besan / Chickpea Flour) (1 cup = 250 ml); 1 cup Ghee (Clarified butter); 2 cup Sugar; ⅓ cup Water (to make sugar syrup)

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Mysore Pak is a rich and popular sweet in southern India. Many people buy it from sweet shops during festivals, thinking it is difficult to make at home. However, it is a simple and easy sweet that can be made in under 30 minutes, resulting in 20-25 pieces. This rich and delectable sweet is perfect for sharing with friends and relatives. I learned this recipe from a friend who makes it frequently and always bakes it to perfection.

I have already shared the recipe for Krishna Sweets Mysore Pak in my blog, which is rich in ghee and melts in your mouth. This version has a slightly firmer consistency but is still soft and melts in your mouth. In this version, we use less ghee but still achieve a crunchy and tasty Mysore Pak.

This is one of the simplest methods to make Mysore Pak. In the traditional method, ghee is added in batches. In this version, we mix the ghee and flour at once and then add it to the sugar syrup. This makes it quick and easy, even for beginners

Table of Contents

How to get Perfectly tasty Mysore Pak?

Ghee with Besan : Traditionally, we first prepare the sugar syrup and then gradually add besan to it, followed by adding ghee in regular intervals. In this method, we instead add besan to hot ghee. This process creates a smooth ghee-besan mixture that can be easily added to the sugar syrup, resulting in a smooth-textured Mysore Pak.
Sugar Syrup - The sugar syrup should have a one-string consistency. If it becomes too thick, adding a small amount of water can help dilute it back to the desired consistency.
Final Frothy Layer - When a frothy or foamy layer forms on top of the mixture and the whole mixture begins to rise like boiling milk, immediately turn off the heat and pour the Mysore Pak onto a greased plate. Continuing to cook after the frothy layer can cause the entire Mysore Pak mixture to crumble and become unusable.
Pat the Mysore Pak gently: After pouring the mixture onto the greased tray, pat it down gently with the back of a ladle. This helps to create a smooth and even surface.
Let it cool completely: Allow the Mysore Pak to cool completely before cutting it into pieces. This ensures that it holds its shape and doesn't crumble.

Recipe Card

Method to make Mysore Pak

Prepare a tray by greasing it with a thin layer of ghee.
Heat a pan, add ghee, and allow it to melt. Gradually add besan flour, stirring continuously to prevent lumps. As the besan mixes with the ghee, the mixture will begin to rise like milk. When it starts to bubble up and rise, similar to boiling milk, turn off the heat and remove the pan. Set the mixture aside. Overcooking can cause a burnt ghee smell.

In another pan, add 2 cups of sugar and add water to soak the sugar. Once the sugar is dissolved, stir nicely until you get a one-string consistency. This means that when you take a drop of syrup and rub it between your thumb and pointer, one string should form. You can refer to the video for a visual demonstration of this consistency.

Once the sugar syrup reaches a one-string consistency, slowly add the besan-ghee mixture, stirring continuously until the besan, ghee, and sugar are fully combined and incorporated.
The mixture will gradually thicken and begin to roll up, no longer sticking to the sides of the pan. A frothy or foamy layer will form on top, and the entire mixture will rise like boiling milk. At this point, immediately turn off the heat and pour the mixture onto the tray. Gently pat it down with the back of the ladle.