Jun 3, 2013

Ghee Mysorepak / Besan Barfi / Chickpea Flour Fudge

Whenever we have unexpected guest in our house, the first sweet which my mom do is mysorepak, apart from kesari. It is one of the staple recipe. The reason behind that is because it is so easy to make and calls only for 3 ingredients gramflour, sugar and fat. Nothing can get easier than that.

But many stay away from making this because it is a kind of tricky sweet. Within seconds the recipe changes from soft texture to brittle. But if you keep few things in mind you can always make a perfect mysorepak. My mom makes this in a entirely different method. But i am gonna show you the easiest way of making it. But i will definitely post the traditional way of making this recipe soon.

This recipe is so easy to make, just remember 1, 2 and 3. You need one part of gram flour, two part sugar and three part fat. The only thing which you need to remember is keep stirring and stirring. Make sure that you check the notes section before making this recipe. I hope you will love it and let me know if you try it someday.

Preparation Time : 5 mins
Cooking Time : 20 to 25 mins
Makes : 15 to 20 bars
Recipe Source: Cilantro Online


Gram Flour / Chickpea Flour / Besan - 1 cup
Sugar - 2 cup
Ghee / Clarified Butter - 2 cup + more for greasing tray
Oil - 1 cup
Water - 1/2 cup


First step is to grease a tray or whatever pan you are going to set this with ghee or any fat. Grease it liberally.

Take ghee and oil in a sauce pan and heat it up. When it is slightly hot, take it off the heat and add in gram flour. Mix well and set aside.

Now in a heavy bottom pan, you can use a non stick pan too. Heat it on medium heat.

Add sugar and water in it and mix well. Stir well so the sugar is completely dissolved.  Bring this to a boil and let it reach one string consistency. It wont take much time at all, just 3 to 4 mins.

Now add in the gram flour mixture into the sugar syrup and mix well.

Keep on cooking and stirring till it gets thick.

Keep on stirring, this is a must.

Afer 5 to 8 mins it will get even more thick.

At one stage the mixture will get foamy and frosty. At this stage switch off the flame and immediately transfer this to the greased tray.

Don't press or do anything. Leave it aside for 15 mins or untill set.

Cut into desired shape and serve.


1)Use a heavy bottom pan or non stick pan, So nothing gets stuck.

2)You have to stir the mixture continuously. Don't leave the mixture alone without stirring.

3)When the mixture foams up, you have to immediately take it off the heat and transfer the mixture or else it will get over cooked.

4)Grease the tray which you are going to set the mysorepak very well.

5) Always cook this on medium heat, so you can control the consistency.

6) Use the same cup to measure out the ingredients.

Take your three ingredients

Grease your dish well with ghee
Heat ghee and oil

When it is hot, remove from heat

Add gram flour in it

Mix well

Take a heavy bottom kadai

Add sugar in it

Pour in some water

Stir to mix

Boil it

Pour the gram flour mixture

Mix well with the syrup

Stir, Stir

and Stir...

The texture with slowly change

Keep mixing

Now you can see, it is thickening up slightly

Stir well...

It will get even more thick

And foam up like this..This is the stage

Pour it immediately in the tray

Empty it completely

Dont press or disturb the pan

When it is set cut into rectangles



  1. seems quite simple with step by step clicks.. will definetly try this some time.. however i've bookmared some of your recipes too.. :)

  2. My preparation is similar to urs, very perfectly made mysore pak, love the fresh soft ones before it hardens.

  3. looks so yummy ............. will make this for sure ..........

  4. love this sweet and especially the soft version, todays post : http://cooksjoy.com/blog/

  5. Hi Aarthi,

    It looks amazing. A quick question, when we are adding the besan into sugar syrup will it bubble a lot... Is there any reason that you did not use Non stick kadhai?

  6. I can never resist Mysore Pak and this looks too good!

  7. @Sowjanya AlokNo it wont bubble, no i had a heavy bottom pan on hand so i didn't use non stick. You can use non stick.

  8. I tried it out with little quantity and it turned out to be awsome!!!!
    Thanks For Such An Easy And Detailed Review :)

  9. Hi Arthi,

    I really like your blog. I have even bookmarked it.

    I tried Mysore pak and it was delicious. My husband liked it so much. Even my friends like it too.

    Thanks alot for sharing this receipe.

    All the best.


  10. Arti,

    Can you please advise what if besan turns out more in taste once mysore pak is done. Do we have any option to get the taste proper.. please advise ASAP...


  11. @PriyaI didn't get you..Can you write a little more clearly.

  12. @Manju Ajithsunflower oil. you could use any oil

  13. Thank you so much for the easy to follow recipe for this awesome sweet.I tried it.It came out good but there was one problem.There was too much oil floating after it set so I had to throw the oil away.

  14. Really tough one. Eventhough i stirred for more than 15min,found besan is not cooked properly.
    I mailed u asking doubt while preparing. Thank u aarthi for replying soon. I appreciate ur instant response.
    My bad luck, only today u r posting microwave mysorepak. I will try that next time.

  15. Liked the way you explained... Visit my space too

  16. Roasted gram flour or fresh gram flour?..plz I want to make it....mouth watering...m.

  17. This sounds amazing but not for the diet conscious. I am so tempted though to indulge. Thanks for sharing.

  18. Hi arti thank u for sharing this recipe. Although when i tried it came out really nice but at the last step my mixture wasn't foamy. Are we supposed to cook it at high flame?

  19. @Anonymousyes it has to cook on medium high heat

  20. wat is gram flour? pls say in malayaalam

  21. Hi aarthi. I tried this recipe. It came out very well. But while eating, the raw smell of the gram flour comes. For this What to do ?

  22. @Anonymousthat mean u haven't added gram flour to hot oil. U can roast it a little if u feel raw smell.

  23. Hi aarthi today I tried mysorepak it became sticky like javvumittai whether I have over cooked please say what mistake I have committed

  24. @Anonymousu have under cooked it..If u feel it is sticky when u poured it into the tray, just pour it back in the kadai give another good mix, it will turn frothy and foamy. now pour it back in a tray

  25. Hi akka it was sticky and the next day it was soft I don't know what miracle has happened

  26. You are my Guru.. I learned to cook from your site only.. keep doing this wonderful job.. all the very best.. I luv ur site vry much. And I cnt stop checking it daily.. Thank u soo much.

  27. Tried this day before yesterday. mine is a flop. mysore pak didn't set at all. oil and ghee was just floating. :(

  28. Ve one doubt...after pouring into d tray ..whether u kept in microwave oven or kept aside ...

  29. Hi sissy, I'm your big follower and tried many of your recipes. Your flavour suits well.but dis tympanum I tried it out mysorepak but big flop..I used groundnut oil as u mentioned any oil. The combination made it flop receipe so followers pls don't use groundnut oil for this.

  30. aka, gee romba rateu ka
    so, one cup gee and one cup dalda or one cup sun drop oil use pannalama

  31. Mysorepak not getting set .its been 2hrs .its like gooey.what is the mistake i have done.can i alter it?

    1. u haven't cooked enough. keep cooking more

  32. Hi aarathi
    can u tell me which besan flour to use mysore pak ? i tried deep brand every time some raw smell while preparing anything?or tell me process how to do flour in home ?

    1. u have to roast it well till nice aroma comes from it


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