Mysore Pak | Ghee Mysore Pak | Diwali Sweets

5 from 4 votes

Mysore Pak | Ghee Mysore Pak | Diwali Sweets

Mysore Pak is a traditional Indian sweet that originated in the city of Mysore, Karnataka. Known for its rich, buttery flavor and crumbly texture, Mysore Pak is a popular dessert enjoyed throughout India. It is typically made with gram flour, ghee, sugar, and cardamom. The sweet is often served during festivals and special occasions

Prep Time5

Cook Time25

Total Time30

Course: Sweet

Cuisine: Indian, Karnataka, South Indian, Tamil Nadu

Servings: pieces

Calories: 173kcal

Author: Sowmya Venkatachalam

Equipment

Heavy Bottomed Pan

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

Instructions

Preparation

Prepare a tray by greasing it with a thin layer of ghee.

Make Ghee and Flour Mixture

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.
1 cup Gram Flour (Besan / Chickpea Flour), 1 cup Ghee (Clarified butter)

Make Sugar syrup

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.
2 cup Sugar, ⅓ cup Water

Making of Mysore Pak

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.
You can sprinkle a teaspoon of sugar on the patted mixture, then allow it to cool for a minute before cutting into square or diamond-shaped pieces
Your delicious Mysore Pak is finished and ready to serve!

Video

Notes

Tips for Making Mysore Pak

Use high-quality ingredients: For the best flavor and texture, opt for pure ghee, besan (gram flour), and granulated sugar.
Achieve the perfect consistency: The sugar syrup should reach a one-string consistency, meaning it forms a thin thread when lifted. This ensures a smooth and chewy Mysore Pak.
Avoid overcooking: Once the mixture starts to rise like boiling milk and a frothy layer forms, immediately turn off the heat. Overcooking can result in a crumbly texture.
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.
Store properly: Store the Mysore Pak in an airtight container at room temperature for up to a week. For longer storage, you can refrigerate it.
Experiment with flavors: While the traditional Mysore Pak recipe is delicious on its own, you can also experiment with adding cardamom powder, saffron, or a pinch of nutmeg for a flavor twist.

Nutrition