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    Home » Recipes » Sweets

    Mysore pak recipe | Traditional Mysore pak, Diwali sweets

    October 21, 2013 by Raks Anand 165 Comments / Jump to Recipe

    Mysore pak recipe with step by step pictures. Soft, melt in mouth Indian Diwali sweet with loads of ghee, traditionally made for the festival. Try this for Diwali and enjoy with you family, friends.

    mysore pak recipe

    Mysore pak is a sweet that is oozing with ghee, smooth and soft. I am not a great fan as well as I don’t hate it. Learn how to make this Sweet shop style at home with all the tips, tricks, FAQs about this answered in this post.

    During Diwali, making this sweet along other savory Diwali snacks will bring half the festive mood set right. Since this sweet is originated in the place called Mysuru, it is called so.

    Jump to:
    • Texture
    • Ingredients
    • FAQ's
    • Top tip
    • Recipe card
    • Stepwise method

    Texture

    When I was kid, I have seen my grandma and mom make this sweet few times. But it's not the same as we get in Sri Krishna sweets. In fact they never liked it that way and kind of offended abou it's taste.

    That's because, the one they make is crisp, not so hard but stiff Mysore pak, that has tiny hollows (they say it as கூடு- koodu) in Tamil. The process uses less ghee and some part of oil and cooking soda to bring that porous texture effect.

    That’s not so easy to get that texture with pores in middle. Also while that process, it oozes out the ghee, so they collect it too. I love that version than Mysurpa version.

    What I am sharing is soft version only, but I will sure update when I make my other version if I learn from amma.

    This version is also the authentic preparation of mysore pak, it will melt in your mouth once you pop in your mouth, of course with loads of ghee.

    I used the recipe from the cookbook mom gave, with little changes. I agree, it's not very perfect looking, but not bad for a first timer and also it tasted great! Vj just loved it and me too.

    mysore pak recipe

    Ingredients

    There are only 4 main ingredients needed to make this Mysore Pak.

    • Gram flour
    • Sugar
    • Ghee
    • Oil - Optional for texture

    See the recipe card for specific measurements.

    FAQ's

    Most asked question is why I use so much sugar, ghee, oil?

    I learnt the recipe as such from the cookbook, so I follow the as such. It claims that's necessary for the soft melt in mouth texture.

    Can I reduce sugar, ghee and oil?

    Yes you can reduce up to ½ cup sugar and skip the oil as well.

    Should I roast gram flour?

    Traditionally there is no such step to roast gram flour (besan)

    Why is my Mysore pak smelling raw?

    It is a must for the sugar syrup to reach one string consistency - the string should not break (it's called half string).

    The flour should get cooked together with syrup, ghee and oil.

    So make sure to add little by little in low flame as you stir.

    Keep ghee and oil hot/ warm to ensure the raw smell goes off as you add it and stir.

    If you do in high flame then you will end up in raw besan. If syrup is past the consistency also it will turn brittle soon and eventually the flour remains raw.

    The hot mixture with hot ghee and oil will get roasted as we do the sweet (in the process).

    Why do we add oil?

    Oil gives a lovely texture and flavor. That too peanut oil works best if you like that flavor.

    Top tip

    • To get browning effect in middle, you should make sure the mixture is hot and reaches the right consistency where the whole thing is frothy and you get a pleasing fragrance of roasted besan.
    • Pour into tray and only gently level it, do not press it too hard. Leave it undisturbed.
    • The mixture will be too hot and bubbly so please be careful while handling thought out.

    Let's workout after Diwali and enjoy these sweets☝. So let's make this traditional sweet for your family or for gift packing to your dear and near, for this Diwali. 😊

    Recipe card

    mysore pak recipe
    Print Pin
    4.84 from 6 votes

    Soft Mysore pak | Traditional soft ghee mysore pak

    Mysore pak recipe with step by step pictures Soft, melt in mouth mysore pak recipe with loads of ghee, traditionally made for Diwali.
    Course Sweets
    Cuisine Indian
    Prep Time 5 minutes
    Cook Time 30 minutes
    Servings 25
    Cup measurements

    Ingredients

    • ½ cup Gram flour/ Kadalai mavu
    • 1 cup Ghee
    • ¼ cup Oil
    • 1.5 cup Sugar
    • 1 tablespoon Sugar for sprinkling Optional
    Prevent your screen from going dark

    Instructions

    • Firstly, sift the gram flour to get rid of the lumps.
    • Keep a tray, greased ready.
    • Place sugar in a heavy bottomed pan, with 1 cup of water.
    • Boil until 1 string consistency. That is, if you check between your fingers, a string will form as shown in the picture. Swipe the back of the ladle u use in the syrup for checking.
    • Add the flour slowly stirring continuously. I used whisk for easy mixing. Mix until smooth. The flame should always be low or medium.
    • Side by side melt ghee, mix oil in it and keep ready. It should be warm or hot.
    • Start adding ghee slowly and add continuously like 2-3 tablespoon at a time.
    • Keep stirring until the ghee is absorbed by the mixture and then add the next batch of ghee and repeat until you finish the ghee. You can stop if the ghee is not taken by the mixture and it just oozes out.
    • At one stage, the the color changes to pale and frothy here and there, so be alert at this time and lastly the whole mixture starts frothy as shown in the picture.
    • Also there will be a pleasant cooked besan smell along with ghee smell. Add 2 teaspoon of sugar granules and mix quickly (optional).
    • When the whole mixture is frothy, bubbly, pour it to the greased tray and level it gently with a spatula. Do not press it, but make sure the mixture is levelled.
    • Sprinkle sugar if desired. Wait until warm and cut into desired shape. Let it cool down completely before transferring to the container. Or it will break.

    Notes

    • Keep flame always in medium to not to miss the stage.
    • If you want you can cut off the oil and add ghee alone.
    • If you further reduce the ghee quantity, the texture wont be same soft and melt in mouth kind. So its up to you.
    • I used two bread pans for spreading. You can use a small plate/ tray as per your convenience.
    • Adding sugar at last stage gives a great texture but its optional.
    • Use good quality ghee as the ghee lends the main flavor for this sweet.
    • I was impatient to wait until it completely cool down, so I got some imperfect pieces.
    • It is important to cook in medium flame for long time instead of cooking in high flame to ensure the gram flour is cooked to avoid besan smell. If you do it right, you will smell a pleasant besan flavor as it gets cooked in the process, towards the end.
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    Stepwise method

    1. Sift the flour to get rid of the lumps. Keep a tray, greased ready. Place sugar in a heavy bottomed pan, with 1 cup of water.

    step1

    2. Boil until 1 string consistency. That is, if you check between your fingers, a string will form as shown in the picture.

    Keep the flame in medium when the syrup is nearing its stage. Swipe the back of the ladle you use for stirring the syrup, for checking.

    one string consistency

    3. Add the gram flour slowly stirring continuously. I used whisk for easy mixing. Mix until smooth. The flame should always be low or medium.

    stir flour

    4. Mix oil and ghee, heat it to make it hot in another stove. Start adding ghee slowly and add continuously like 2-3 tablespoon at a time.

    Keep stirring until the ghee is absorbed and then add the next batch of ghee and repeat until you finish the ghee.

    add ghee

    5. At one stage, the the color changes to pale and frothy here and there, so be alert at this time and lastly the whole mixture starts frothy as shown in the picture.

    Also there will be a pleasant cooked gram flour smell along with ghee smell. Add 2 teaspoon of sugar granules and mix quickly (optional).

    pour into tray

    6. Pour it to the greased tray and level it gently with a spatula. Sprinkle sugar if desired. Wait until warm and cut into desired shape. Let it cool down completely before transferring to the container.

    cut Mysore pak

    Soft, melt in mouth Mysore pak is what you have now! Are you adding this to your Diwali 2013 to do sweets list!

    traditional-mysore-pak recipe
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    Reader Interactions

    Comments

    1. AparnaRajeshkumar

      October 21, 2013 at 7:20 am

      already melting in my mouth ! too good !

      Reply
    2. sailaja gollapalli

      October 21, 2013 at 7:27 am

      Its Yummy and Sooo Soft ....!!

      Reply
    3. Chiya

      October 21, 2013 at 7:29 am

      Too good !

      Reply
    4. Rumana Ambrin

      October 21, 2013 at 7:40 am

      That pics are making forcing me to try out this recipe.. looks so so delicious..

      Reply
    5. Priya

      October 21, 2013 at 7:51 am

      Looks lovely.. Please post the recipe of boondi laddoo if possible.

      Reply
    6. Lakshmi Shankar Iyer

      October 21, 2013 at 8:06 am

      Yummm

      Reply
    7. Raks anand

      October 21, 2013 at 8:15 am

      Sure its my next post 🙂

      Reply
    8. preethi s

      October 21, 2013 at 8:33 am

      Really i love your preparation and the way ur presented in site.. U r roking my dear Rak...

      Reply
    9. Shobana Vijay

      October 21, 2013 at 8:40 am

      Lovely and mouth watering

      Reply
    10. Sowmya Madhavan

      October 21, 2013 at 8:48 am

      looks great..i tried a krishna sweet type last year and gave it to my relatives back in india ..loved it..

      Reply
    11. madhusam

      October 21, 2013 at 9:07 am

      Hi
      Is this the koodu mydore pak or the other one

      Reply
    12. sandhya sekar

      October 21, 2013 at 10:00 am

      Hi Akka....

      epudi akka ellathaium ivlo supera pannuringa:)

      Reply
    13. sandhya sekar

      October 21, 2013 at 10:06 am

      Hi Akka....

      epudi akka ellathaium ivlo supera pannuringa:)

      Reply
    14. hemalatha dhanusu

      October 21, 2013 at 10:09 am

      yummy will surely try for diwali,now itself its tempting.You rock Raks.

      Reply
    15. Raks anand

      October 21, 2013 at 10:13 am

      No this is not koodu one. But in this same recipe, if you reduce ghee, sugar and add cooking soda, you will get the koodu. I dont have proper measurement for that.

      Reply
    16. prathibha Garre

      October 21, 2013 at 10:53 am

      That mysore pak looks so tempting raji....perfect for the festival

      Reply
    17. Sachin

      October 21, 2013 at 11:22 am

      its yummyyyyyyyyyyyyyyyyyyyyyyyy this diwali i am going to make this.. Thank for posting my childhood favorite sweets my mom generally makes this on every occasion.

      Reply
    18. Priti S

      October 21, 2013 at 12:01 pm

      looks so yum ...drooling ..just like SK

      Reply
    19. Vidya

      October 21, 2013 at 12:10 pm

      yummy, mouth watering...................................

      Reply
    20. Vidya

      October 21, 2013 at 12:10 pm

      yummy, mouth watering.........

      Reply
    21. ShravsCookBookBlog

      October 21, 2013 at 12:22 pm

      yummy mysorepak and lovely pics with sugar on top....

      Reply
    22. Elakkiya Chelvi

      October 21, 2013 at 1:07 pm

      Yummy........ Can u Plz give me Motichoor Ladoo Recipe

      Reply
    23. Mrunal

      October 21, 2013 at 1:47 pm

      Wow....it looks yum yum....it's my fav sweet.....n cudn't find here in NYC.....my friend sent your link and I'm thankful to her....will surely try this one....

      Reply
    24. Mrunal

      October 21, 2013 at 1:48 pm

      Wow....it looks yum yum....it's my fav sweet.....n cudn't find here in NYC.....my friend sent your link and I'm thankful to her....will surely try this one....

      Reply
    25. dassana

      October 21, 2013 at 2:06 pm

      delish mysore pak and a helpful post raks.

      Reply
    26. Leppi

      October 21, 2013 at 2:37 pm

      nice looking mysorepak....looks likesri krishna sweets mysorepak.....hey im lakshmi and i follow ur blog....really lov ur blog.....i am also blogging at Cookncackle.blogspot.in.....would be really encouraging if you would add my blog toooo.....

      Reply
    27. Anu Shoj

      October 21, 2013 at 2:37 pm

      wow perfectly done mysore pak....luv the clicks...
      cheers
      Anu
      Anu's Healthy Kitchen

      Reply
    28. Priya

      October 21, 2013 at 4:14 pm

      Thanks a lot;)

      Reply
    29. Resna Nishad

      October 21, 2013 at 4:32 pm

      look so soft and melting mysorepak.. I am drooling...

      http://resnastastyhome.blogspot.com/

      Reply
    30. Sarada Subramaniam

      October 21, 2013 at 4:40 pm

      Thanks a lot for posting this...I was searching for this.

      Reply
    31. Sarada Subramaniam

      October 21, 2013 at 4:44 pm

      Do we need to dry roast the besan flour?

      Reply
    32. Hamaree Rasoi

      October 21, 2013 at 5:17 pm

      I craved for this Mysore pak when I was in Bangalore. I would try this one out this weekend.
      Deepa

      Reply
    33. Shama Nagarajan

      October 21, 2013 at 5:18 pm

      well made raji...drooling

      Reply
    34. vinita

      October 21, 2013 at 5:19 pm

      I tried it 2day eve n was awesome. Some pieces broked out.may I know wer I went wrong? Also I tried sev, kara boondi n white murukku.all were hit.

      Reply
    35. Finla

      October 21, 2013 at 6:31 pm

      This is my all time favourite Indian sweet. yumm.

      Reply
    36. Gayathri Ramanan

      October 21, 2013 at 7:55 pm

      Soft and super tempting mysore pak.... mouthwatering clicks...

      Reply
    37. Veena Theagarajan

      October 21, 2013 at 11:02 pm

      looks so tasty and very soft.. Nice clicks too.. This is only Indian sweet my 1st son eats

      Reply
    38. Aruna Manikandan

      October 22, 2013 at 3:36 am

      Pakave romba supera irruku Raji 🙂

      Reply
    39. Recipe world

      October 22, 2013 at 7:55 am

      Perfect and yumm!

      Reply
    40. niranjani kumaravel

      October 22, 2013 at 8:20 am

      My daughter's fav sweet. Nice clicks

      Reply
    41. niranjani kumaravel

      October 22, 2013 at 8:20 am

      My daughter's fav sweet. Nice clicks

      Reply
    42. Raks anand

      October 22, 2013 at 8:28 am

      Thanks for the quick feedback. 🙂 Did you wait until it got cooled down. And u should cut it when it is warm and wait until it cools down completely. Otherwise, if you miss the last stage, it might get brittle but the whole thing will be brittle.

      Reply
    43. Kavitha

      October 22, 2013 at 11:11 am

      Really tempting.. Looks like sks.. Wil try for diwali.. Just 1 ques.. Generally how many mins does it take to get 1 string consistency?

      Reply
    44. Subha kumar

      October 22, 2013 at 3:45 pm

      Very yummy & tempting mysore pak. Awesome clicks Raji.

      Reply
    45. anusha praveen

      October 22, 2013 at 4:35 pm

      melt in the mouth Raji. What more should i say? But making this is darn tricky and you nailed it totally right!

      Reply
    46. Priya Suresh

      October 22, 2013 at 10:38 pm

      They are just melt in mouth..you got them prefectly Raji.

      Reply
    47. indianspicemagic

      October 22, 2013 at 11:56 pm

      Wow love the colour and texture. It is so perfect.

      Reply
    48. Raks anand

      October 23, 2013 at 4:52 am

      You cannot say time for making sugar syrup - there are lots of factors to consider from water quantity, flame (Heat), the vessel you use. So you have to keep checking. immerse your fingers in water and then check by swiping the back of the ladle and put in between your fingers as show in the picture.

      Reply
    49. Kavitha

      October 23, 2013 at 6:20 am

      Thanx for the reply..

      Reply
    50. Kavitha

      October 23, 2013 at 6:23 am

      Thanx for the reply..

      Reply
    51. Kavitha

      October 23, 2013 at 6:23 am

      Thanx for the reply..

      Reply
    52. Sarada Subramaniam

      October 24, 2013 at 1:46 pm

      Today I made this...came out nicely....thank you

      Reply
    53. Sathya Priya

      October 24, 2013 at 11:41 pm

      Lovely mysore pak.Oil,ghee in it can be reduced?.Just curious .Will it look like mysore pak?

      Reply
    54. Raks anand

      October 25, 2013 at 4:50 am

      Sure you can reduce, in this recipe 1 cup oil/ghee and 1 cup sugar.

      Reply
    55. Raks anand

      October 25, 2013 at 4:51 am

      Thank you very much for taking time to give your feedback

      Reply
    56. Kavitha

      October 25, 2013 at 6:33 am

      Writing this immediately after the preparation.. Definitely came out well... Only thing is it is not v soft thou i added fully ghee and no oil... What could be the reason... Otherwise it was perfect for the first timer... Thanx a lot...!

      Reply
    57. Sowmya Dinavahi

      October 26, 2013 at 4:36 pm

      Mysore pak looks delicious ... I love it raks.. will let u know once i try 🙂

      Reply
    58. Meeeeee

      October 26, 2013 at 6:45 pm

      Just 1/2 cup besan? Am making it now and felt besan quantity is less. Can you please confirm?

      Reply
    59. Pooja

      October 28, 2013 at 9:20 pm

      What is the oil used for in this recipe? I didn't see it mentioned.. only the ghee. And I'm also wondering about the besan quantity being just 1/2 cup.. it seems like very less compared to the oil and sugar quantities. Please confirm.. thanks!

      Reply
    60. annu prag

      October 28, 2013 at 10:03 pm

      I also doubt if 1/2 cup of gram flour is the correct measurement for making 25 pieces of sweets as it seems to be less. Please do confirm, Thank you.

      Reply
    61. jahnu

      October 29, 2013 at 1:22 am

      It is looking soooooooooooooooo yummy and delicious. Om!!!! The color, texture are so good.Very tempting. I am going to try this day after tomorrow. Thanks for the perfect recipe dear. WISH YOU AND YOUR FAMILY A HAPPY AND PROSPEROUS DEEPAVALI

      Reply
    62. Anonymous

      October 29, 2013 at 2:19 pm

      Hey Raks, this time I impressed not only my family but also the Gods in our mandir (they were bored with the occasional Gulab Jamoons or regular fruits I offer) with the Mysore pak recipe you shared. ThanQ 🙂

      Reply
    63. Hemalatha Sivaraman

      October 29, 2013 at 3:16 pm

      This comment has been removed by the author.

      Reply
    64. Hemalatha Sivaraman

      October 29, 2013 at 3:17 pm

      Hi
      Will Half cup of flour enough for 25 pieces .. can you confirm .. need to try this

      Reply
    65. Raks anand

      October 30, 2013 at 12:58 am

      Could be more ghee.

      Reply
    66. Raks anand

      October 30, 2013 at 12:59 am

      Yes the recipe I referred used the same

      Reply
    67. Raks anand

      October 30, 2013 at 1:01 am

      Yes the recipe I referred called for besan sugar and ghee ratio to be like that. That is one part besan and three parts ghee and sugar. And reg oil, I mixed oil and ghee while pouring. U can omit oil if u don't want

      Reply
    68. Raks anand

      October 30, 2013 at 1:01 am

      Since sugar is more sure it will give volume. I try and write the same.

      Reply
    69. Raks anand

      October 30, 2013 at 1:02 am

      Thank you 🙂

      Reply
    70. Raks anand

      October 30, 2013 at 1:03 am

      Yes yes yes sure.

      Reply
    71. annu prag

      October 30, 2013 at 1:59 pm

      Thank you for replying will try for sure, as it seems easy and yummy.

      Reply
    72. ScubaDoc

      November 01, 2013 at 2:18 am

      Raks,
      First of all, thank you very much a million times over! I have practically learnt cooking by following your posts, to the extent that I am considered a 'good' cook by my wife, daughter and friends. I just made Mysore pak yesterday, but with a slight deviation from your recipe. I used 2 cups of besan, 2 cups of sugar and 1 1/2 cups of ghee and ended up with 56 pieces. Not as sinful as Krishna sweets variety, but tasty all the same. Just thought I'd let you know how much I appreciate your posts. Thanks once again - [email protected] Delhi

      Reply
    73. Karpagam Srinivasan

      November 01, 2013 at 4:53 am

      I tried this one for the first time,came out really well.Thanks for your recipe and the attracting pics. Now this is my favorite recipe site to refer to if I need to make any item. Thanks!!!

      Reply
    74. Gokul Sharmila

      November 01, 2013 at 7:40 am

      Prepared this for the first time today... It came out really well.... My Diwali sweet is ready.. Thanks for sharing this recipe....

      Reply
    75. Gokul Sharmila

      November 01, 2013 at 7:40 am

      Prepared for the first time today.... It came out really well... My Diwali sweet is ready... Thanks for sharing this recipe...

      Reply
    76. gith

      November 02, 2013 at 7:49 am

      not the perfect one! there are no holes in it. but good try. the comments are absolutely right. the sree krishna ones are horrible.

      Reply
    77. Pooja

      November 03, 2013 at 2:55 am

      great, thanks! am making today.. once it's finished i'll send the photo to your fb for the tried and tested recipes album 🙂

      Reply
    78. Pooja

      November 03, 2013 at 2:56 am

      ok thanks! am making today.. will send the photo to your fb for the tried and tested recipes album 🙂

      Reply
    79. swathy

      November 03, 2013 at 12:57 pm

      superb receipe..i made this on the day before diwali...and took to office...everybody loved this....thank u

      Reply
    80. SHARMILEE J

      November 07, 2013 at 1:04 am

      Its my fav anytime....looks great!

      Reply
    81. Poornima Raju

      November 14, 2013 at 2:06 am

      I was so much waiting to have this fav of mine once I'm back in India, however u changed my mind. Tried this today, yumm. The color differed though but very nice and procedure explained is just perfect. Thank you so very much.

      Reply
    82. abhinaya

      November 20, 2013 at 12:10 am

      I tried your recipe today and made yummy mysorepak, it was so tasty, very soft and light yellow in color. Thanks a lot, keep posting more recipes.

      Reply
    83. Rajeshwari S

      December 06, 2013 at 12:49 am

      Hello Raks this is rajeshwari, your website is awesome, I tired most of the recipes from your website which turned out delicious, I do even cook well, but till now Mysore Pak I have not tired, today in tired as per the measurements mentioned by u, it turned out delicious, thanks a lot for correct measurements. I love your website

      Reply
    84. Akshatha Shaan

      December 08, 2013 at 6:49 am

      Hi Raks,

      There was some issue in te Mysore pak being set ... Though I kept it for an entire day ... What could have been the mistake i did while preparing

      Reply
    85. Akshatha Shaan

      December 09, 2013 at 8:20 pm

      Hi Raks,

      When I tried making it for the first time looked like it came up well but after input in a greased tray and left it to set it never set up and I couldn't cut it to pieces it was still semi solid .. What might have been the mistake I made during prep..

      Reply
    86. Raks anand

      December 09, 2013 at 8:24 pm

      Sugar syrup hasn't reached the consistency

      Reply
    87. puja

      January 21, 2014 at 3:06 pm

      Hi there dear,
      I don't know but mine is not yellow at all & also not like paste seems in photo hopefully it tastes nice I m from north india never even heard of this sweet well tried cause it's easy & seems really tempting in pic thanks for recipe next time may be more accurate one love ur website learn a lot abt north Indian food which I 've heard only from my mum as she spent her childhood in some place in Kerala

      Reply
    88. meha sharon

      January 31, 2014 at 12:49 pm

      thank you very much it came out well. superb recipe...............

      Reply
    89. Alapati Venkatesh Gupta

      February 18, 2014 at 6:22 am

      Just worked good...Too...Tasty....Thanks a lot

      Reply
    90. Anonymous

      February 22, 2014 at 7:29 am

      I tried but it turned out a disaster, kindly help where I got it wrong.
      It was fine till the 1 string consistency, I got it perfectly,
      then I started adding Besan & stirring continously,
      But as soon as I added the last tbsp of besan and stirred the mixture lost its consistency & became dry!!!! Even before I added ghee the mixture turned dry so I put ghee in the pan and the mixture started turning more dry and more brown in color.
      Where I went wrong, kindly advise

      Reply
    91. Saiteja Javvadi

      February 22, 2014 at 7:31 am

      This was brilliant! The recipe was easy, and the pictures really helped me out. The end result really melted in my mouth! I just found a brand new source of delicious recipes in this website! Bookmarked! Keep 'em coming!

      Reply
    92. Raks anand

      February 22, 2014 at 8:19 am

      Use little more water while making sugar syrup. also make sure the flame is steady medium.

      Reply
    93. puja

      March 02, 2014 at 9:16 am

      I m trying it 3rd time see wht happens honestly love to eat sweets.1st time was disaster, 2nd time over cooked hopefully this time helps leads to perfection.

      Reply
    94. cynthia

      April 05, 2014 at 3:50 pm

      Really turned out very well....
      Thanks ya

      Reply
    95. vinaya

      April 10, 2014 at 3:06 pm

      hi akka is basen flour to be fried?

      Reply
    96. Raks anand

      April 10, 2014 at 3:15 pm

      no the ghee we add will supress the besan smell while it gets cooked

      Reply
    97. KD's Kitcken

      May 05, 2014 at 2:33 am

      Hi raks today i made Mysore pak..It came out very well..I just tried..But it came out very well..Thank u so much for the receipe..u made my day..can u post pal khova & Thirunelveli halwa recipe..i jus waiting

      Reply
    98. sugumar

      May 15, 2014 at 8:03 am

      Super appu....

      Reply
    99. Mridula Malhotra

      May 20, 2014 at 4:43 am

      looks amazing thanks for this...i will try it tonight

      Reply
    100. Mridula Malhotra

      May 20, 2014 at 4:43 am

      looks fantastic cant wait to try it out tonight!

      Reply
    101. Anonymous

      June 17, 2014 at 6:52 am

      Hi yesterday i tried ths but not able to get proper output hmm

      so plz guide me any onewhn should add the gee n how long it should boil.. plz reply through 4evervinoth at gmail dot com.thanks

      Reply
    102. Anonymous

      June 17, 2014 at 6:52 am

      yesterday i tried out but its comes out bad condition...i don't know how much time required after mix of gee it suddenly all gee dry hmm

      Reply
    103. BaghamSS

      July 29, 2014 at 2:37 am

      Tried this today, it has come good in taste. Thanks very much for posting this recipe.

      Reply
    104. PARU

      August 23, 2014 at 10:14 am

      Hii

      Its luking yummy, want to try this.....
      Which oil u used?? Sunflower or ????

      Reply
    105. Anonymous

      September 15, 2014 at 12:40 pm

      Nice Recipe. Thanks

      Reply
    106. shoba rani

      October 13, 2014 at 6:49 am

      I tried just nw ad allowed it to cool. Bt i tasted some in vessel taste good bt its like rava. Wat went wrong. All d mysore pak in d plate wil be like rava oly ha plz reply

      Reply
    107. Raks anand

      October 13, 2014 at 6:57 am

      Usually the pan remains will be past consistency. I hope you got it right.

      Reply
    108. Rupali

      October 17, 2014 at 8:35 am

      In your recipe you didn't add oil. So at which stage it is to be added? ?

      Reply
    109. Rupali

      October 17, 2014 at 8:36 am

      In your recipe you didn't add oil. So at which stage it is to be added? ??

      Reply
    110. Raks anand

      October 17, 2014 at 8:39 am

      Please read 4th step. We mix oil and ghee

      Reply
    111. RevathySuresh

      October 18, 2014 at 1:06 am

      Hi
      Just now tried.. Came out Gud.. My 2 yr old kid loves it.. Tasted hot from d pan.. Waiting to cool

      Reply
    112. Sowmya AR

      October 21, 2014 at 12:55 am

      Hi, can you tell me which oil I can use ? can I use olive oil / sunflower oil ?

      Reply
    113. Raks anand

      October 21, 2014 at 12:57 am

      Sunflower oil

      Reply
    114. Corporate to Kitchen

      October 22, 2014 at 3:58 am

      Going to make this today. Looks very tempting & yummy

      Reply
    115. Shailaja Prasad

      October 29, 2014 at 10:27 am

      I tried it today and it has come out just perfect. thanks for the reciepe.

      Reply
    116. Shailaja Prasad

      October 29, 2014 at 10:27 am

      Tried today and my son loved it a lot. it has come out just perfect. thanks Raks for sharing this reciepe. all these days i was thinking Mysore pak is very difficult.

      Reply
    117. rahinas navaz

      January 19, 2015 at 1:01 pm

      i tried ur many reciepes i like the way u explain

      Reply
    118. rahinas navaz

      January 19, 2015 at 1:03 pm

      today i tried this but it not came well when i try to take from the vessel it become hard i cant get pouring consistency how much time needed after mixing besan please reply

      Reply
    119. rahinas navaz

      January 19, 2015 at 1:03 pm

      i tried this today but it become hard when i try to take from the pan it become hard after putting besan how much time need to stir please reply

      Reply
    120. rudhra

      April 09, 2015 at 10:49 am

      wont it get lumpy if we add flour in the hot sugar ???, i always go wrong there 🙁

      Reply
    121. nithya

      April 23, 2015 at 10:52 am

      I just now did I added all in the same proportion other than ghee added just one cup and no oil it is grainy in consistency Wat should I do now to make it soft

      Reply
    122. Raks anand

      April 23, 2015 at 10:54 am

      May be the sugar syrup got past the right consistency. not sure if one can troubleshoot it.

      Reply
    123. Subramani Sasi

      August 16, 2015 at 8:21 am

      It is very nice

      Reply
    124. Subramani Sasi

      August 16, 2015 at 8:21 am

      It is very nice

      Reply
    125. Shweta Bharat Chandwani

      September 30, 2015 at 2:34 am

      Hi I tried but the Colour is very pale like off white and lots of ghee was separated while cooking... Is that ok

      Reply
    126. Mahesh

      November 05, 2015 at 11:27 am

      It came out nicely. Thanks for the receipe

      Reply
    127. Ashwini

      November 07, 2015 at 4:32 am

      How rectify if it becomes chewy? ?

      Reply
    128. Shylaja V

      November 07, 2015 at 4:33 am

      Hi Raji,

      It came out so well... I tried so many times and all the time it was failure.. This time I tried the exact measurement of yours... It's so melting n tasty...no one believed that I made that �� Thanks.

      Shylaja Venkatesh

      Reply
    129. Jans

      November 08, 2015 at 2:42 am

      It turned out awesome. Thanks for recipe

      Reply
    130. jyothi.k.prabhu

      November 09, 2015 at 2:17 pm

      Hi raks i tried this but it din come out well there was the raw smell of besan nd it became very hard ..

      Reply
    131. Unknown

      November 11, 2015 at 9:58 am

      Hi raji, tried this came extremely good, I have added one more step in between that's I fried the flour for 2 mins.

      Reply
    132. sakthivel c

      January 27, 2016 at 12:54 am

      I tried just know the consistency is so good but tastes some raw taste of flora . What to do to avoid that .?

      Reply
    133. Raks anand

      January 27, 2016 at 12:57 am

      Did you tasted after sometime? Still the same? For the given ghee, the flour gets roasted as we stir. So stir until slightly it gets starting golden colour here and there.

      Reply
    134. Nagashree

      March 05, 2016 at 5:11 am

      how much is 1/2 cup for kadalai maavu? is it 120g or 100 gms. how can u measure dry ingredients by volume? should the proportion be so accurate? coz, besan will waigh slightly diff when it is tightly
      packed in 1/2 cup and when loosely packed

      Reply
    135. Raks anand

      March 05, 2016 at 5:18 am

      Hi, I do not use kitchen scale as I am used to cup measurements. Its easy, quick and user friendly 😉 Coz all indian kitchen can easily have cups than kitchen scale and quickly measure.
      And all my recipes has loosely packed ingredients, unless otherwise it is mentioned as tightly packed. that is, when you take it from the container, measure as such (leveled, unless otherwise it is mentioned heaped) My 1 cup holds 240ml of liquid for your reference.

      Reply
    136. Shar Chandu

      May 03, 2016 at 12:28 pm

      My son loves mysore pak his grandma made.. and it was a hit and miss... so I adapted it for what US homes usually have: an oven, or a toaster oven.. After creating the soft slurry mix of besan, ghee, sugar and jusr enough water, pour that into a baking tray (metal or glass) lined with Al foil if you wish. Now, bake at 350 deg F till that flavor, softness/crispness is optimal: this is a slow process so you can watch it readily unlike on the stove. Minor delta: add saffron or cardamon seeds to the slurry for aroma!

      Reply
    137. Kalyani Chanda

      June 28, 2016 at 7:09 am

      Hi Raks...I tried your recipe today but it got totally dried up..can u plz tell me what could be the reason..plz reply asap

      Reply
    138. Raks anand

      June 28, 2016 at 7:18 am

      Keep the heat always in medium, never on high.

      Reply
    139. Adrian Szkwarek

      July 15, 2016 at 12:08 am

      What is it, i see something like it first time in my life!! Looks so good!

      Reply
    140. Nithya Lakshmi

      October 27, 2016 at 11:42 pm

      Thank you for sharing d wonderful n easiest way of making mysorepak. Hav been making dis for diwali from last year.. comes out really well everytime i make.. pls keep posting rrecipe for first timers.. thanks a tonne.. advance diwali wishes to u n ur family..

      Reply
    141. sandhya

      October 30, 2016 at 1:00 am

      a big thanks for such an easy n stepwise explanation of mysorepak,I just followed it
      and mine has come out so well...thanks again n happy deepawali...finally I have understood the science behind a good mysorepak:-)

      Reply
    142. Bhavani Panchavati

      March 04, 2017 at 2:07 pm

      For the first time I could make mysore pak following your recipe. Otherwisw it always got burnt. Thank you

      Reply
    143. Harini

      August 12, 2017 at 1:15 am

      Hi dear... made the sweet today.. taste was heaven.. only thing s it was not soft fully. Though it melted in mouth. I used only ghee. And i used non stick heavy bottom. So had a tough time adding ghee and mixing. It was not getting mixed easily. Thank you

      Reply
    144. kannan c

      October 19, 2017 at 10:17 am

      nice blog,good recipe tips, click the below links to see the video for make mysore pak
      Mysore Pak
      Mysore Pak recipe
      How to make Mysore Pak

      Reply
    145. kannan c

      October 19, 2017 at 10:17 am

      nice blog,good recipe tips, click the below links to see the video for make mysore pak

      Mysore Pak
      Mysore Pak recipe
      How to make Mysore Pak

      Reply
    146. Dharan M

      October 19, 2017 at 10:17 am

      nice blog,good recipe tips, click the below links to see the video for make mysore pak,
      Mysore Pak
      Mysore Pak recipe
      How to make Mysore Pak

      Reply
    147. Dharan M

      October 19, 2017 at 10:17 am

      Good blog, nice recipe tips, click the below links to see the video for make mysore pak,

      Learn to make Mysore Pak, get the full recipe here. If you want to know how to make Mysore pak quickly then this vedio is apt for you. Just follow the instructions and enjoy yummy Mysore pak.

      Mysore Pak
      Mysore Pak recipe
      How to make Mysore Pak

      Reply
    148. Dharan M

      October 19, 2017 at 10:17 am

      Good blog, nice recipe tips, click the below links to see the video for make mysore pak,

      Learn to make Mysore Pak, get the full recipe here. If you want to know how to make Mysore pak quickly then this vedio is apt for you. Just follow the instructions and enjoy yummy Mysore pak.

      Mysore Pak
      Mysore Pak recipe
      How to make Mysore Pak

      Reply
    149. Dharan M

      October 19, 2017 at 10:17 am

      nice blog,good recipe tips, click the below links to see the video for make mysore pak,<Mysore Pak
      Mysore Pak recipe
      How to make Mysore Pak

      Reply
    150. Anupama Varadarajan

      December 12, 2017 at 1:32 am

      I nailed it! It came out very soft and fluffy!! ����Thanks Raji! You are a life saver��

      Reply
    151. zen

      January 21, 2018 at 10:54 am

      Hi Raji, should we measure the ghee after melting? Last time i used a cup of ghee (in solid form), but it did not come out good. pls clarify.

      Reply
    152. Raks Kitchen

      January 21, 2018 at 11:13 am

      Yes, always measure in liquified form

      Reply
    153. Revathy Reva

      April 30, 2018 at 3:05 pm

      Hiee I tried yo Mysore Pak recipe bt my Mysore Pak was full of sugar crystals where I hv done wrong

      Reply
    154. Unknown

      June 28, 2018 at 1:08 am

      I tested it. That very good, I like it and I'm not from Indian

      Reply
    155. Sudha

      October 10, 2018 at 3:30 pm

      Vow Raks. Yday, I tried exactly as you have mentioned (after a failed attempt for last diwali with a different recipe) and it came out very very nice and yummy. it became a super hit in family.
      I roasted the flour before sieving with a tspoon of ghee ( I was afraid of the raw smell).

      Your recipes are always my favorite which is my savior most of the times as well.

      Thank you, keep up the great work,

      Reply
    156. Raks Kitchen

      October 10, 2018 at 3:42 pm

      Thanks a lot for ur feedback 🙂 So happy to know!

      Reply
    157. Ishwarya Krishnan

      November 08, 2018 at 11:05 pm

      Hi raks.. my mom tried this recipe. Came out so well. She was asking me if she could send some to u 😀 (she does not know abcd of internet) we also tried 5 min microwave version of mysorepak from another blog.. though it didnt taste as good as traditional one, we loved it. Wondering why u havent posted the microwave version thus far.. pls post it. Would love to see ur version too. Thanks in advance : D

      Reply
    158. Kaushik

      March 13, 2019 at 7:53 am

      Hello mam. Yesterday I tried to make Mysore Pak using Ur recipes but for some reason it has come very solid and hard to bite. What can be done???

      Reply
      • Raks Anand

        March 13, 2019 at 2:14 pm

        Now, there is no fix for it sadly. Did you reduce ghee? FOr the amount of ghee it should not be hard. One more reason for hardness could be sugar syrup past the stage. Make sure to keep the flame in medium throughout the process. Also try to use heavy bottomed pan for even heat distribution.

        Reply
    159. Prasanna

      October 27, 2019 at 3:53 am

      Hi Raks,
      I'm a big fan of your style of cooking. Thus deepavali gave a try on Mysore pak by referring yours and it came good. The shapes, texture and consistency came out well. I live in USA and got exact taste of SKS. Thank you so much for the recipe. Planning to do one more batch again.

      Reply
      • Raks Anand

        October 27, 2019 at 6:07 pm

        Thank you so much!

        Reply
    160. Reshma Rahul

      June 15, 2020 at 12:13 am

      5 stars
      Thank u for this recipe. Today I tried this it came out very well superb

      Reply
      • Raks Anand

        June 15, 2020 at 11:54 am

        Thanks a lot 🙂

        Reply
    161. Janani

      November 12, 2020 at 6:38 am

      My first ever try on mysore pak which turned soooooo gud is all becos of u, my athukaar was kindal adichufyn me dat i wudnt b able to do it,,, but I DID ITTTT am so happy the way it came out, thank u sooo sooooo muchh. Wish i cud post the pictures.

      Reply
      • Raks Anand

        November 12, 2020 at 5:16 pm

        I am so happy to know too, yay You can share with me through my instagram or facebook or gmail too [email protected]

        Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

    More about me →

    Popular

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