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Mysore pak recipe – Traditional mysore pak recipe | Diwali sweets

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1-traditional-mysore-pak recipe
Mysore pak recipe with step by step pictures Soft, melt in mouth mysore pak recipe with loads of ghee, traditionally made for Diwali. Try this mysore pak for Diwali and enjoy with you family and friends.
Mysore pak is a sweet that I am not a great fan, also I don’t hate too. When I was kid, I have seen my grandma and mom make this few times. But it’s not the same as we get in Sri Krishna sweets – that is oozing with ghee, smooth and soft. 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 koodu effect. That’s not so easy to get that texture with koodu. Also while that process, it oozes out the ghee, so they collect it too. That’s how it turns stiff and crispy. I love that version than Sri Krishna sweets mysurpa.
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. Lets 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. 😊

mysore-pak-traditional

Mysore pak recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweets
Prep Time: 5 mins    |  Cook time: 30 mins    |  Makes: 25 pieces

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

traditional-mysore-pak recipe

Ingredients

Chickpea flour/ Kadalai mavu – 1/2 cup

Ghee – 1 cup

Oil – 1/4 cup

Sugar – 1 & 1/2 cup

Sugar for sprinkling – 1 tblsp

*Sure this measure gives 25 small pieces of mysore pak for 1/2 cup besan because there is 3 times more sugar and ghee. 
*If you feel the ghee is more, you can skip the 1/4 cup oil.

How to prepare mysore pak step by step method:

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

    2. mysore-pak-step 1

  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 u use in the syrup for checking.

    3. Step2-mysore-pak

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

    4. Step3-mysore-pak

  4. Mix and keep oil and ghee ready. Start adding ghee slowly and add continuously like 2-3 tblsp at a time. Keep stirring until the ghee mixes and then add the next batch of ghee and repeat until you finish the ghee.

    5. step4-mysore-pak

  5. At one stage, the the colour 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 tsp of sugar granules and mix quickly (optional).

    6. step5-mysore-pak

  6. Pour it to the greased tray and level it 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.

    7. step6-mysore-pak

Notes

    • Keep flame always in medium to not to miss the stage.
    • If you want you can cut off the oil and add ghee fully.
    • If you 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 flavour for this sweet.
    • I was impatient to wait until it completely cool down, so I got some imperfection.

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

mysore-pak recipe

Reader Interactions

Comments

  34. 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

  46. 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

  48. 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

  52. 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

  84. 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

  96. 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

  112. 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

  118. 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

  122. 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

  124. 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

  134. 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

  144. 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

  162. 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

  166. 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

  170. 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

  174. 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

  180. 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

  182. 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

  186. 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

  194. 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

  202. 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

  204. 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

  212. 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

  242. 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

  256. 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

  266. 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

  268. 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

  270. 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

  272. 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

  280. 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

  282. 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

  286. 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

  310. 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

  314. 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

  316. 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

    • 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

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