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 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.
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.
There are only 4 main ingredients needed to make this Mysore Pak.
- Gram flour
- Oil - Optional for texture
See the recipe card for specific measurements.
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.
- 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. 😊
Soft Mysore pak | Traditional soft ghee mysore pak
- ½ cup Gram flour/ Kadalai mavu
- 1 cup Ghee
- ¼ cup Oil
- 1.5 cup Sugar
- 1 tablespoon Sugar for sprinkling Optional
- 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.
- 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.
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.
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.
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.
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.
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).
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.
Soft, melt in mouth Mysore pak is what you have now! Are you adding this to your Diwali 2013 to do sweets list!