Krishna Sweets Mysore Pak is one of the most popular Sweet Variety in Tamil Nadu. The Mysore Pak literally melts in mouth. The richness of ghee makes this so delicious. We can easily make this delicious Mysore Pak at home. Learn here how to make this recipe with step by step pictures and video!!
Mysorepak, is a traditional burfi variety made for many occasions especially for Diwali. The main ingredients are Besan, sugar and Ghee. For marriages, Mysorepak is one of the most important sweet packed in goodie bags. The texture of the Mysorepak served in marriages are rough and they are crispy. Krishna Sweets Mysorepak is one the most popular sweet variety in Tamilnadu. The texture of that mysorepak is so smooth and the sweet melts in our mouth. The ghee ratio added in this version of making Mysorepak is much more than the conventional crunchy Mysorepak. It is simple and easy to make ghee melting Krishna Sweets Mysorepak at home itself. We can make this burfi so quickly within 20 mins and so handy to share with friends and family!
Another version of Mysorepak with much less Ghee and much easy preparation is given in this recipe – Easy Mysorepak Recipe
Tips for making Mysorepak:
Sieve the besan to make sure there are no lumps. This will help in getting smooth texture.
Single consistency of sugar can be tested, by rubbing a drop of sugar syrup between our thumbs and pointer finger and when you open the fingers, a single thread/string will be formed.
When we add besan to sugar syrup, make sure to stir continuously to ensure there are no lumps.
Add ghee in intervals. Each time stir continuously till all the ghee are absorbed.
Finally when all ghee are absorbed, a frothy layer forms and the whole mixture tend to rise like a boiling milk. That is the right consistency. Switch off the flame and pour in grease tin. If you keep cooking ,the mixture will crumble.
Cut into desired shape when the mysorepak mixture is still warm. Do not cool off completely.
Krishna Sweets Mysore Pak Recipe | Mysorepa Recipe
Course: Sweet Varieties
Cuisine: Indian Recipes, South Indian Recipes, Tamil Nadu Recipes
Equipments Needed
Heavy Bottomed Pan
Tray/ Cake Tin
Prep Time: 5 minutesminutes
Cook Time: 40 minutesminutes
Total Time: 45 minutesminutes
Servings: 8people
Calories: 250kcal
Author: Sowmya Venkatachalam
Krishna Sweets Mysore Pak is one of the most popular Sweet Variety in Tamil Nadu. The Mysore Pak literally melts in mouth. The richness of ghee makes this so delicious. We can easily make this delicious Mysore Pak at home. Learn here how to make this recipe with step by step pictures and video!!
½CupGram Flour (Besan / Chickpea Flour)1 Cup - 250ml
1½CupsSugar
1¼CupGhee
1CupWater
1tbspCrystal SugarOptional for dressing
Instructions
Sieve the gram flour in a siever to get a smooth gram flour without any lumps.
Melt the ghee and keep it ready. We can also add 1 cup of ghee and 1/4 cup of oil instead of using full ghee.
Take 1 cup of water in a heavy bottomed pan and add sugar to it and keep it over gas stove
Stir continuously the sugar syrup till we get a single thread consistency. Keep the flame medium when we are about to get single thread
When we rub a drop of sugar syrup between our thumb and index finger, it should form a single thread as shown in the picture given below
Slowly and continously add sieved gram flour and with a whisk or spatula continuously stir the syrup so that the gram flour is mixed nicely with the sugar syrup. It is important that you stir continuously to make sure the lump is not formed. Continue adding the gram flour and mix nicely to avoid any lumps.
Once the gram flour is completely mixed with sugar, add 3 tablespoon of melted ghee as a first batch and stir with the whisk till the ghee is fully absorbed by the gram flour mixture. It is important that we stir slowly and continuously to make sure that the ghee mix nicely with the gram flour. The ghee will blend nicely with the flour and you no longer see ghee layer separately from the flour.
Add the next batch of ghee (3 table spoon). Follow the same process mentioned in the previous step. Continue adding ghee batch by batch till all the ghee is finished and the ghee is nicely mixed into the gram flour syrup
Continue stirring, we can find the mysorepak mixture gets thicken and starts leaving the edges of pan. The mixture becomes slightly pale and we get a nice aroma of ghee and cooked besan. We can see froth all over the mixture
The mysorepak mixture rolls like a ball and doesn’t stick on the sides of the pan. This is the right consistency to remove from flame. Remove the mysore pak from flame
Add the mysorepak mixture to the greased box and spread the contents evenly and gently pat to smooth the mixture
Allow the mysorepak to cool off a little. When they are slightly warm, take a plate and place the box upside down so that mysore pak fall gently as a bar. Sprinkle the sugar on top of it for dressing.
Now cut the mysorepak mixture into square/diamond/rectangle shapes using knife
Now the delicious mouth-watering mysorepak is ready to serve.
Video
Nutritional Info
Nutrition Facts
Krishna Sweets Mysore Pak Recipe | Mysorepa Recipe
Amount Per Serving (1 piece)
Calories 250Calories from Fat 162
% Daily Value*
Fat 18g28%
Carbohydrates 20g7%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.
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Instructions with Step by Step Pictures:
Sieve the gram flour in a siever to get a smooth gram flour without any lumps.
Melt the ghee and keep it ready. We can also add 1 cup of ghee and 1/4 cup of oil instead of using full ghee. Take 1 cup of water in a heavy bottomed pan and add sugar to it and keep it over gas stove
Stir continuously the sugar syrup till we get a single thread consistency. Keep the flame medium when we are about to get single thread
When we rub a drop of sugar syrup between our thumb and index finger, it should form a single thread as shown in the picture given below
Slowly and continously add sieved gram flour and with a whisk or spatula continuously stir the syrup so that the gram flour is mixed nicely with the sugar syrup. It is important that you stir continuously to make sure the lump is not formed. Continue adding the gram flour and mix nicely to avoid any lumps.
Once the gram flour is completely mixed with sugar, add 3 tablespoon of melted ghee as a first batch and stir with the whisk till the ghee is fully absorbed by the gram flour mixture. It is important that we stir slowly and continuously to make sure that the ghee mix nicely with the gram flour. The ghee will blend nicely with the flour and you no longer see ghee layer separately from the flour.
Add the next batch of ghee (3 table spoon). Follow the same process mentioned in the previous step. Continue adding ghee batch by batch till all the ghee is finished and the ghee is nicely mixed into the gram flour syrup
Continue stirring, we can find the mysorepak mixture gets thicken and starts leaving the edges of pan. The mixture becomes slightly pale and we get a nice aroma of ghee and cooked besan. We can see froth all over the mixture
The mysorepak mixture rolls like a ball and doesn’t stick on the sides of the pan. This is the right consistency to remove from flame. Remove the mysore pak from flame
Add the mysorepak mixture to the greased box and spread the contents evenly and gently pat to smooth the mixture
Allow the mysorepak to cool off a little. When they are slightly warm, take a plate and place the box upside down so that mysore pak fall gently as a bar. Sprinkle the sugar on top of it for dressing. Now cut the mysorepak mixture into square/diamond/rectangle shapes using knife
Now the delicious mouth-watering mysorepak is ready to serve.
Mami. I followed the same steps but I got powdery mysorepak with perfect taste and cant make pieces can you pls let me know what should I correct so I can try again.
Hi, Sorry for hearing about it. The moment we get froth everywhere in the mysorepak mixture, we need to remove from flame and pour it in a greased plate. If we delay even a minute, it would become brittle. Please dont give up and try again
Hi Mami, just a quick question – am a little confused by the proportions. The amount of sugar mentioned seems too much for half a cup of gram flour. Wouldn't the mysore pak be overly sweet? Can you please clarify? Also, approximately how much time does it take to reach the one string consistency for the sugar syrup? Please reply. Thanks.
Hi Aparna, as we are adding more ghee and mixing with the gram flour the sugar mentioned above would be the appropriate proportion. in a low flame it will take 10 minutes approximately to get a single thread consistency
Mami it was really really perfect and wonderful I can't believe I did it.
Thanks a ton. Extremely besh besh.
But then at the last it started kind of spitting so I immediately removed from flame It has come out superb but let know which is the correct moment to take it off
Thanks and nice to hear that you loved it. The moment, the mixture starts getting frothy when you stir, then immediately switch off the flame and then stir in for another few seconds with the heat of the pan and then pour it in the greasy plate. After the froth starts immediately, within few minutes, the mixture tends to break so we need to be quick to remove the mixture from flame.
Your Mysorepa recipe was even better than the Krishna Sweets Mysorepaa. Absolutely stunning. Tried this as a first sweet for Deepavali and it came out very well in the correct blend. Thank you so much for your wonderful recipes and all the Good work you are doing through it. The Mysorepaa brought some sweet memories especially when you are Home away from Home.
Mami, If you add 1/2 cup of milk to the mixture before thickening, it will taste more nice & melt in your mouth. Its a tip from my sis-in-law Mrs.Uima
Awesome recipe! Came out perfectly. Thank you so much.
Mami.
I followed the same steps but I got powdery mysorepak with perfect taste and cant make pieces can you pls let me know what should I correct so I can try again.
Thanks
Hi, Sorry for hearing about it. The moment we get froth everywhere in the mysorepak mixture, we need to remove from flame and pour it in a greased plate. If we delay even a minute, it would become brittle. Please dont give up and try again
Hi Mami, just a quick question – am a little confused by the proportions. The amount of sugar mentioned seems too much for half a cup of gram flour. Wouldn't the mysore pak be overly sweet? Can you please clarify?
Also, approximately how much time does it take to reach the one string consistency for the sugar syrup? Please reply. Thanks.
Hi Aparna, as we are adding more ghee and mixing with the gram flour the sugar mentioned above would be the appropriate proportion. in a low flame it will take 10 minutes approximately to get a single thread consistency
hello mami, I tried it today and it has come out very well. It tastes very good. Just that I did not get that brown color. thank you very much.
Maami, you are too good. You are an online "Samaithupaar" book version.
Happy Deepavali maami.
Mami the photos look awesome! Good work!!
Hi Mami,
Lakshmi Suresh here (Australia). I made it again today for my friend. Came out very well. Feeling very pround. Thanks.
Mami it was really really perfect and wonderful I can't believe I did it.
Thanks a ton. Extremely besh besh.
But then at the last it started kind of spitting so I immediately removed from flame
It has come out superb but let know which is the correct moment to take it off
Thanks and nice to hear that you loved it. The moment, the mixture starts getting frothy when you stir, then immediately switch off the flame and then stir in for another few seconds with the heat of the pan and then pour it in the greasy plate. After the froth starts immediately, within few minutes, the mixture tends to break so we need to be quick to remove the mixture from flame.
Aunty your mysore pak looks tempting….but can i ask u something…i would like a crunchy one with pores in it…what should i do???
Hi Maami,
Your Mysorepa recipe was even better than the Krishna Sweets Mysorepaa.
Absolutely stunning. Tried this as a first sweet for Deepavali and it came out very well in the correct blend.
Thank you so much for your wonderful recipes and all the Good work you are doing through it.
The Mysorepaa brought some sweet memories especially when you are Home away from Home.
Many Thanks,
Vijula
came out very well maam…thank u so much…wish I cud send the pics/…..
Superb taste!! It came out very well!! My daughter who is not fond of sweets feasted on it!! Thank u very much!!
Hello,
Been following your posts and tried Mysore pak for the second time, came out perfect.
Thanks for the awesome method.
Hi Sister, plz tell me the shelf life of this sweet.
We can keep it for 2 weeks