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.
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.
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
Soft Mysore pak | Traditional soft ghee mysore pak
Ingredients
- ½ cup Gram flour/ Kadalai mavu
- 1 cup Ghee
- ¼ cup Oil
- 1.5 cup Sugar
- 1 tablespoon Sugar for sprinkling Optional
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.
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.
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!
already melting in my mouth ! too good !
Its Yummy and Sooo Soft ….!!
Too good !
That pics are making forcing me to try out this recipe.. looks so so delicious..
Looks lovely.. Please post the recipe of boondi laddoo if possible.
Yummm
Sure its my next post 🙂
Really i love your preparation and the way ur presented in site.. U r roking my dear Rak…
Lovely and mouth watering
looks great..i tried a krishna sweet type last year and gave it to my relatives back in india ..loved it..
Hi
Is this the koodu mydore pak or the other one
Hi Akka….
epudi akka ellathaium ivlo supera pannuringa:)
Hi Akka….
epudi akka ellathaium ivlo supera pannuringa:)
yummy will surely try for diwali,now itself its tempting.You rock Raks.
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.
That mysore pak looks so tempting raji….perfect for the festival
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.
looks so yum …drooling ..just like SK
yummy, mouth watering……………………………..
yummy, mouth watering………
yummy mysorepak and lovely pics with sugar on top….
Yummy…….. Can u Plz give me Motichoor Ladoo Recipe
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….
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….
delish mysore pak and a helpful post raks.
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…..
wow perfectly done mysore pak….luv the clicks…
cheers
Anu
Anu's Healthy Kitchen
Thanks a lot;)
look so soft and melting mysorepak.. I am drooling…
http://resnastastyhome.blogspot.com/
Thanks a lot for posting this…I was searching for this.
Do we need to dry roast the besan flour?
I craved for this Mysore pak when I was in Bangalore. I would try this one out this weekend.
Deepa
well made raji…drooling
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.
This is my all time favourite Indian sweet. yumm.
Soft and super tempting mysore pak…. mouthwatering clicks…
looks so tasty and very soft.. Nice clicks too.. This is only Indian sweet my 1st son eats
Pakave romba supera irruku Raji 🙂
Perfect and yumm!
My daughter's fav sweet. Nice clicks
My daughter's fav sweet. Nice clicks
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.
Really tempting.. Looks like sks.. Wil try for diwali.. Just 1 ques.. Generally how many mins does it take to get 1 string consistency?
Very yummy & tempting mysore pak. Awesome clicks Raji.
melt in the mouth Raji. What more should i say? But making this is darn tricky and you nailed it totally right!
They are just melt in mouth..you got them prefectly Raji.
Wow love the colour and texture. It is so perfect.
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.
Thanx for the reply..
Thanx for the reply..
Thanx for the reply..
Today I made this…came out nicely….thank you
Lovely mysore pak.Oil,ghee in it can be reduced?.Just curious .Will it look like mysore pak?
Sure you can reduce, in this recipe 1 cup oil/ghee and 1 cup sugar.
Thank you very much for taking time to give your feedback
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…!
Mysore pak looks delicious … I love it raks.. will let u know once i try 🙂
Just 1/2 cup besan? Am making it now and felt besan quantity is less. Can you please confirm?
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!
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.
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
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 🙂
This comment has been removed by the author.
Hi
Will Half cup of flour enough for 25 pieces .. can you confirm .. need to try this
Could be more ghee.
Yes the recipe I referred used the same
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
Since sugar is more sure it will give volume. I try and write the same.
Thank you 🙂
Yes yes yes sure.
Thank you for replying will try for sure, as it seems easy and yummy.
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
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!!!
Prepared this for the first time today… It came out really well…. My Diwali sweet is ready.. Thanks for sharing this recipe….
Prepared for the first time today…. It came out really well… My Diwali sweet is ready… Thanks for sharing this recipe…
not the perfect one! there are no holes in it. but good try. the comments are absolutely right. the sree krishna ones are horrible.
great, thanks! am making today.. once it's finished i'll send the photo to your fb for the tried and tested recipes album 🙂
ok thanks! am making today.. will send the photo to your fb for the tried and tested recipes album 🙂
superb receipe..i made this on the day before diwali…and took to office…everybody loved this….thank u
Its my fav anytime….looks great!
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.
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.
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
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
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..
Sugar syrup hasn't reached the consistency
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
thank you very much it came out well. superb recipe……………
Just worked good…Too…Tasty….Thanks a lot
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
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!
Use little more water while making sugar syrup. also make sure the flame is steady medium.
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.
Really turned out very well….
Thanks ya
hi akka is basen flour to be fried?
no the ghee we add will supress the besan smell while it gets cooked
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
Super appu….
looks amazing thanks for this…i will try it tonight
looks fantastic cant wait to try it out tonight!
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
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
Tried this today, it has come good in taste. Thanks very much for posting this recipe.
Hii
Its luking yummy, want to try this…..
Which oil u used?? Sunflower or ????
Nice Recipe. Thanks
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
Usually the pan remains will be past consistency. I hope you got it right.
In your recipe you didn't add oil. So at which stage it is to be added? ?
In your recipe you didn't add oil. So at which stage it is to be added? ??
Please read 4th step. We mix oil and ghee
Hi
Just now tried.. Came out Gud.. My 2 yr old kid loves it.. Tasted hot from d pan.. Waiting to cool
Hi, can you tell me which oil I can use ? can I use olive oil / sunflower oil ?
Sunflower oil
Going to make this today. Looks very tempting & yummy
I tried it today and it has come out just perfect. thanks for the reciepe.
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.
i tried ur many reciepes i like the way u explain
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
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
wont it get lumpy if we add flour in the hot sugar ???, i always go wrong there 🙁
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
May be the sugar syrup got past the right consistency. not sure if one can troubleshoot it.
It is very nice
It is very nice
Hi I tried but the Colour is very pale like off white and lots of ghee was separated while cooking… Is that ok
It came out nicely. Thanks for the receipe
How rectify if it becomes chewy? ?
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
It turned out awesome. Thanks for recipe
Hi raks i tried this but it din come out well there was the raw smell of besan nd it became very hard ..
Hi raji, tried this came extremely good, I have added one more step in between that's I fried the flour for 2 mins.
I tried just know the consistency is so good but tastes some raw taste of flora . What to do to avoid that .?
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.
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
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.
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!
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
Keep the heat always in medium, never on high.
What is it, i see something like it first time in my life!! Looks so good!
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..
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:-)
For the first time I could make mysore pak following your recipe. Otherwisw it always got burnt. Thank you
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
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
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
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
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
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
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
I nailed it! It came out very soft and fluffy!! ����Thanks Raji! You are a life saver��
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.
Yes, always measure in liquified form
Hiee I tried yo Mysore Pak recipe bt my Mysore Pak was full of sugar crystals where I hv done wrong
I tested it. That very good, I like it and I'm not from Indian
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,
Thanks a lot for ur feedback 🙂 So happy to know!
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
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???
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.
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.
Thank you so much!
Thank u for this recipe. Today I tried this it came out very well superb
Thanks a lot 🙂
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.
I am so happy to know too, yay You can share with me through my instagram or facebook or gmail too [email protected]