Traditionally Mysore pak is made using more sugar and more ghee. I have posted the traditional Mysore pak recipe as well. This recipe is super easy with 3 ingredients in equal portions. I have tried the same recipe by replacing sugar with Palm jaggery. This is a super easy recipe, you can make this Mysore pak in just 20 minutes. Mysore pak is traditionally made during weddings as well. We also make Mysore pak paruppu thengai too. The traditional mysore pak will little hard and the texture will be porus. This one is super soft and melts in the mouth . Also check out
Traditional Mysore pakKarupatti Mysore pakCollection of Diwali sweets recipes
METHOD:
Keep a tray greased with ghee. In a pan, preferably non stick add a tsp of ghee and roast the besan in a medium low flame till it emits a nice aroma. It will take 10 minutes. Though the original recipe doesn’t have this step ,as far as i have made the google search most of the recipes have included this step.
Once done sieve the flour nicely. This step is a must as it will give a smooth texture to the mysore pak.
Mix this sifted besan with 3/4th cup of ghee and make a smooth paste out of it. Ghee should not be hot.
In a deep wide pan,preferably non stick, add the sugar and add 1/2 cup of water. Once sugar gets dissolved stop stirring and boil till this reach one string consistency. You can check the one thread consistency of the syrup between the thumb and the index finger. Once it reaches the right consistency, add the ghee and besan paste which we mixed together. The consistency is more important else you will get hard or crumbled mysore pak.
Now keep the flame in medium low and stir continuously adding the remaining 1/4 cup ghee at frequent intervals. Stir it nicely till it leaves the sides of the pan and doesn’t get stick to the bottom.
At this stage transfer it to the greased plate. It will spread smoothly. Cut it into pieces with a knife or a pizza cutter when it is warm.
The entire process took just 20 minutes and as mentioned in the original recipe after adding the besan mixture to the sugar syrup it took less than 10 minutes for the mysore pak to get ready.Note:
One string consistency is a must and be careful not to miss it out . At last also, when the mixture doesn’t gets stick to the bottom transfer it to the greased plate. If it over cooked even for few minutes mysore pak will not be soft.
ThanksJayashree
ThanksJayashree
I tried this recipe just now and it turned out to be simply awesome n very soft as you said.. This is the first time I am making it.. Tomm is my hubby’s birthday and this is gonna be a surprise sweet for him… As you said it took very less time and I was able to make it having my 1 year playing around with me…
Thanks a lot for the recipe and the pics were very much helpful..
Regards,Suja
I made mysore pak just now following this recipe.. It was simply awesomatic… Very Soft tooo…Thanks a lot for your step wise instructions and pics.. they were very helpful…Its gonna be a surprise sweet for my hubby’s birthday tomm.. I was able to make it quickly too, as u said, having my 1 year old playing around…Am sure my hubby gonna like it 🙂
Thank u soo much..
Regards,Suja
Tried this yesterday… It came out perfect.After trying many recipes, this one turns to be easy and tasty.Thank you
just now tried the same waiting it for getting cool hope i’l get the same as ur’s
as said I made the pieces it came out well but at the corners it is hard I think I should have added the besan ghee mix before a minute I guess rest it tastes so good..
thanks
This is the first time am trying mysore pak, to my surprise and shock, it came out great, it was melting in mouth mysorepak. Thank you jeyshri. Also, i somehow found the 1 string consistency. Good work.
Thank you very much. I enjoy your posts.
The mysorepak came out well but I also get the besan flour taste and the bitterness of the flour at the end. Also, the roasting, even in low flame, starts to brown the flour. I could not get the glowing yellow colour that you get. What did I do wrong?
I have one doubt regarding ratio of INGREDIENTS,
My mother is telling 1:3 ratio to make this but yours is 1:1 why so much difference.
Madhuram
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