Mysore pak recipe – Most popular South Indian sweet recipe with video and step by step photos. Mysore pak is a classic traditional sweet dish which is said to have been originated in the kitchen of Royal Mysore palace. This aromatic and delicious sweet is prepared using besan/ chickpea flour, sugar and ghee. Commercially sold mysore pak also uses a small amount of oil to get a unique texture.
To make mysore pak, one need not possess any special skills but understanding the method is crucial to getting the perfect texture. A correctly made mysore pak is light, slightly crunchy, not hard, edges with crumbs and the cube has a porous texture with a delicious aroma. It should not have traces of ghee over it and should not release ghee when eaten.
To get the right texture, the ratio of the ingredients used is very important. I suggest not to alter the recipe if you are keen to get the same texture as seen in the pictures. The mysore pak recipe I have shared here is to make a small batch that yields about 12 medium sized pieces. Even a beginner or a first timer will be able to handle this quantity with ease.
This recipe can be doubled or tripled but stirring a large batch would be a real arm work as it requires constant stirring and one needs to be quick. So I usually make 2 batches on the same day as it is easy to handle small batches.
Do use a heavy kadai or pan with a good strong spatula for stirring. About 3 to 4 years ago, I had made this in a brand new prestige omega plus nonstick handi. The entire coating completely came off to the mysore pak. Even a cast iron pan didn’t work well for me as it is hard to control the heat and the mysore pak got overcooked towards the end. So a heavy bottom steel pan, pressure pan or a kadai works well.
Video of mysore pak recipe
Mysore pak recipe
- 1 cup besan / chickpea flour
- 1 ¾ cup sugar (prefer organic)
- ½ cup water
- 1 cup ghee (pure good quality ghee)
- ½ cup oil (preferably peanut oil, I used organic cold pressed) (refer notes)
- 2 tbsps oil, 2 tbsps ghee
- To make mysore pak, please follow the step by step instructions after the recipe card.
There will be no oil smell in the mysore pak if you use good quality oil.
For health reasons, I suggest using peanut oil as it has a high smoke point. While we heat the oil and ghee, it may smoke up sometimes.
The addition of peanut oil infact enhances the aroma of mysore pak.
How to make mysore pak – step by step photos
1. Sieve besan well twice. Set this aside dividing to 3 parts. Make sure there are no lumps in the flour.
2. Grease a small pan well and set aside. I used a mini loaf pan.
3. Burner 1 – Begin to heat ghee and oil in a kadai or pot on a low to medium flame. We need hot ghee and oil to add to the bubbling besan and sugar syrup later as and when needed.
4. Burner 2 – Add sugar to a kadai along with water.
5. Boil it on a medium heat stirring often until a one string consistency is achieved.
6. To check one string consistency, take a small portion of the sugar syrup in between your thumb and index finger. Move the fingers apart, you should be able to see a single string formed.Take care as the syrup will be too hot.
7. Make sure your oil and ghee are getting hot.
8. Add 1/3 rd portion of the besan to the bubbling sugar syrup. The flame has to be medium and the sugar syrup bubbling well at this stage else the mysore pak turns flat and not porous. Stir until all the flour blends well with the sugar syrup.
9. Add the next 1/3 rd portion of flour and repeat adding the last part too following the same process.
10. At this stage there should be no lumps and the flour should have blended well with the sugar syrup.
11. Add in 1 ladle full of hot ghee & oil to the besan mixture. Immediately the oil and ghee must sizzle, meaning it is hot enough. Make sure the ghee is really very hot otherwise increase the flame of burner 1 to keep ghee & oil consistently hot. Quickly stir well until all the ghee has been absorbed.
12. Repeat adding the ghee in parts and repeat stirring until the ghee is well absorbed each time.
13. As you keep adding the ghee, every time it has to sizzle, then stir well until absorbed. If you do not have enough ghee and oil left in the kadai on burner 1, then you can add 2 tbsp more each of oil and ghee and heat it quickly. I did not use any excess.
14. At one stage, you will see the mixture just begins to leave the pan.
15.Quickly add some hot ghee and stir. Do not add a lot at this stage as it will leave out the excess.
16. When the mysore pak is about to finish, the mixture will become very thick, with lot of pores or bubbles. No more adding ghee at this stage otherwise it will ooze out the excess. The mixture will leave the pan completely within few seconds.
17. Be very very quick and transfer to a greased pan. With the help of a greased spoon, level the top.
18. Set aside for 10 to 15 mins. Invert it on a board. Cut to desired sized pieces.
Cool mysore pak completely and store in a air tight jar. It keeps good for 10 days at room temperature.