Mysore Pak recipe - A popular South Indian sweet which is a melt in mouth dessert made with ghee, gram flour and sugar. Made using unique method and few techniques to create a soft ghee mysore pa. This is a very popular sweet made during Diwali. Along with my kaju katli and besan ladoo this sweet is a family favorite.
Mysore Pak
One of my all time favorite homemade sweet is Mysore pak. I always wanted to make the melt in mouth barfi like soft Mysore pak. But I have never got a proper recipe. Finally yesterday I found a recipe in an old newspaper. The trick is to not cooking the gram flour mix too long. It has to be taken when it is still smooth. I made it and wow I was surprised with the results.
Mysore Pak a time involving sweet and of course lots of ghee involving sweet. I make them occasionally, say during festival season like Diwali. But sometime I crave for that and when i finish making it and have a small piece, the sugar and ghee content stops my craving immediately and i feel satisfied.
About Mysore pak
Mysore pak is a besan burfi which is made with gram flour, sugar, and lots of ghee. The texture of mysore pak should be very soft, fudgy and melt in mouth texture. It is also known as mysore Pak, mysore pa, ghee mysore pak, nei mysore pak and milk mysore pak.
Most of us think mysore pak can be little tricky to make but not at all. It is one of the easiest sweet you can make. The texture of the mysore pak vary each time with the measurements of the ingredient which you use and how long you are cooking them.
Mysore pak makes a delicious must make dessert for any occasions. These melt in mouth morsels of heaven is everyone's favorite including me. But making it can be a process. It is pretty complicated and needs lots of patience time. More over getting the texture right is crucial.
Ingredients
Gram Flour - use good quality gram flour (besan) for getting the texture right. Sieve gram flour so it is lump free, Toasting the gram flour in ghee gives nutty aroma.
Sugar - granulated sugar is used in making mysore pak. Cook sugar with water till it reaches one string consistency.
Ghee - use desi ghee or clarified butter for flavour and taste.
Similar Recipes,
Kalakand
Coconut Burfi
Figs Burfi
Khoya Burfi
Beetroot Burfi
Different Methods for Making Mysore Pak
Nice Mysore Pak (Ghee Mysore Pak) - This method is made with gram flour, ghee, cooked together with sugar syrup. The mixture is cooked till soft and barfi like texture. The texture is soft and melt in mouth.
Traditional Mysore pak - is made in a little different method. Ghee is heated in a separate pan till very hot. Gram flour is mixed with sugar syrup in a separate pan. The hot ghee is ladled in and kept on mixing. The process goes like, one person keep mixing the gram flour and another person keeps adding the ghee. So it is a two man's job. At one stage it gets frothy thats when the mixture is poured in mould.
Milk Mysore pak - this is mysore pak has milk added which is soft in texture.
Koodu Mysore pak - There is another version where they add baking soda in mysore pak which creates a hole like porous texture in mysore pak. The sweet is little hard in texture too. It is called as koodu mysore pa.
Step by Step Pictures
Pre-Preparation
1)The first step in making mysore pak is to prepare the mould in which you are going to set the mysore pak once it is cooked. Grease a square mould generously with ghee and set aside.
2)Heat ghee and oil in a kadai or sauce pan. Don't heat it too much, just heat till it gets warm.
3)Once the ghee and oil is heated enough. Remove ½ cup of the ghee oil mix in a separate bowl.
Take gram flour in a bowl. Pour in hot ghee mix in the gram flour and whisk till smooth and lump free.
4)Mix gram flour with ghee till lump free and smooth. The warm ghee oil mix will heat the gram flour mixture just enough to remove the raw smell from the besan.
Reserve the half cup of the ghee and oil mix in a separate bowl, we will be using it later in this recipe.
Making Sugar Syrup
5)We are going to make sugar syrup. I am using a non-stick kadai. This is the kadai we will be cooking mysore pak.
Take 1 cup of sugar in a kadai. Pour in ½ cup of water.
6)Mix sugar and water together. The sugar will melt first and starts to boil. Cook on low heat until sugar melts. once it is melted, increase the heat and cook on high heat.
7)Cook the syrup till it reaches one string consistency.
8)To check that consistency take few drops sugar syrup between your fingers and it should form a string when your press between them(check image). Or you can add few drops of sugar syrup in a bowl of cold water, the sugar syrup wont get dissolved. Or you can take the sugar syrup in a spoon and invert them, the last drop falling from the spoon forms a string like consistency.
Making Mysore Pak
9)Pour the gram flour, ghee and oil mixture in the sugar syrup.
10)Mix the gram flour mixture into the sugar syrup evenly.
11)Once the gram flour is mixed, it will start to thicken.
12)Once it starts to thicken, Add in the remaining ½ cup of ghee which we have reserved earlier.
13)Once the ghee is added, continue to stir and cook till it starts to thicken even more. Cook on medium heat and keep mixing.
14)At one point the mixture will be thick and starts to leave the sides of the pan like this. This will take around 5 minutes of cooking.
Getting Mysore pak Texture
15)At this point, Now turn off the heat. THIS STEP IS CRUCIAL. We are going to mix the mysore pak mixture for 1 minute non-stop after the heat is off.
16)Now the heat is off, we are going to continue mixing the mixture after the heat is off. This step is very important in getting the texture. You have to mix constantly. Keep mixing for 1 minute the mixture will thicken even more.
17)Now the mixture will start to leave the sides of the pan and will be thick like a barfi mixture.
18)As you can see the texture is more mass like. It is shiny, smooth but thickened more. This is the step we are looking for. You have to transfer the mixture to the greased mould immediately at this stage.
Cooling Mysore Pak & De-moulding
19)Transfer the mixture to greased mould.
20)Spread the mysore pak mixture in tray. Allow it to set in the mould for at least 1 hour before inverting.
21)Use a knife to release mysore pak from mould. Take it in a baking tray.
22)Slice into pieces and serve.
23)Look at the melt in mouth texture.
24)Serve.
Expert Tips
About Gram Flour (Besan) - Sieving gram flour is important, it will get rid of the lumps. When making mysore pak, you have to toast the gram flour lightly to remove raw smell.
Ghee- Use good quality cow's ghee for making mysore pak. It adds good flavour and aroma. You can use half ghee or half oil for making mysore pak.
Sugar Consistency- Getting the sugar to one string consistency is very important. To check that consistency take few drops sugar syrup between your fingers and it should form a string when your press between them(check image). Or you can add few drops of sugar syrup in a bowl of cold water, the sugar syrup wont get dissolved. Or you can take the sugar syrup in a spoon and invert them, the last drop falling from the spoon forms a string like consistency.
No Over Cooking - Keep cooking mysore pak only the mentioned time. Once the mix gets thick, turn off the heat and stir for 1 min. The mysore pak mix has to be smooth. That gives the smooth texture.
📖 Recipe Card
Mysore Pak | Mysore Pak Recipe (How to Make Soft Mysore Pa)
Equipment
- Cooking pot
- Micorwave
Ingredients
- 1 cup Gram Flour | Besan
- ¾ cup Oil
- ¾ cup Ghee
- 1 cup Sugar
- ½ cup Water
Instructions
- Take gram flour in a bowl. Heat ghee and oil lightly. Remove ½ cup of the mix into a bowl. Add remaining mixture into the gram flour and whisk till smooth.
- Take sugar and water in a nonstick pan. Heat it and let the sugar melts. Once it is melted. Bring it to a boil. Cook till one string consistency is reached.
- Now add the gram flour mix and mix well. Once it is mixed well, add the remaining ghee and mix well. Cook till the mixture gets thick and smooth. Cook on medium low heat for 5 mins till it gets thick and bubbly.
- Now turn off the heat and keep mixing for 1 min. It will get nice and thick. Now pour this in greased mould. Spread evenly.
- Now cool this for 30 mins. Un mould, slice and serve.
Video
Nutrition
Must Try Recipes for Diwali
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @aarthi198689@gmail.com and I'll help as soon as I can.
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Priyadharshini
Sis I tired just now....came out awesomely will share u pic
Afia
Aarthi sis how many grams of gram flour???? And how many ml water and ghee and oil????? Please tell meee
Aarthi
Take a cup and use that same cup to measure every ingredients. Thats it.
Afia Afiq
If you tell all the ingredients in grams it will be very useful to is..for coreect measurements for ir revcipe please tell me in cup????
Aarthi
For this recipe. Use the same cup to measure all the ingredients.
Jayashree Jairam
Thans a ton the recipe was perfect my Mysore pak came out perfect
Reema
Aarthi sis what is the measurement of oil and
Ghee in ml????
Aarthi
For this recipe. Use the same cup to measure all the ingredients.
Vipin Ravi
Tried the recipe, it came out really well. I used cocunut oil being a mallu. It had a coconut oil aroma but taste was awesome. It would had been good if u could have mentioned the type of oil to be used because Sri Krishna sweets Mysore Pak doesn't have a cocunut oil aroma.
Thanks for the recipe.
Aarthi
use flavourless oil like refined oil. coconut oil would be so strong.
Deepa
Thank you aarthi!
Excellent recipe.. I'm a damn fan of krishna sweets mysurpa.. this recipe came out as it is...
Congratulations on your great commitment towards cooking. I'm a regular followers of your blog and vlog.
Saiva
Hi I tried this recipe , precisely how you have given. The mysurpa has dominant oil aroma and not ghee taste.. used good quality ghee.. Still.. disappointed.. expected a nice ghee mysurpa, being a coimbatorean, disappointed. Thanks for the recipe..
Angelah Lincy
Amazing Recipe. Never got it this perfect. Followed your recipe to T. Turning off the stove and cooking for last 2 mins is the key.
Saranya Venkatesh
Wow!! Just tried..perfect outcome..recreating krishna sweets mysurpa..thanks much..kudos to u
Akshaya
Tried it and came out awesome and all were awestruck thanks for the recipe
Haritha Ramakrishnan
I tried it today and it came out well...The credit goes to u... Thanks for sharing the recipe..😍🥰
Vaishali
Hi Aarthi sister.... I tried your recipe yesterday... It came out very well.. I have to tell you for sure that your blogs helps as alot in these lockdown for our carvings and your step by step pictures are very useful while am in cooking this recipe I can overview your pictures for the correct texture of the recipe without a mess delay... I also watch your YouTube videos..but I never seen ur blog... Honestly you are doing a great job as your step by step pictures guide us to get the correct consistency of the recipe...I know it's really hard to take pictures while doing a recipe but though it every time you nailed it.... Keep well and Do well aarthi sister....
Deepika v
Hi, i tried this recipe - after i added the remaining oil mix in the end, color turned brown & more like it was split. Anything which i might be doing wrong ? Please suggest.
Isha
Hi Aarthi akka,
I tried your recipe after seeing from your vlog... It came out really very well like krishna sweets.... I'm not a great fan of Mysore pak as it will be too sweet.. but the one I prepared with your recipe broke that.. I became addicted to this Mysore pak... I'm just a beginner in cooking.. your recipes are very easy to try.. BTW my dad loves it so much and keeps on eating it.. can't resist it.. Thank you akka..
Risha
In the video u said 1 cup of ghee nd ½ cip of oil but in the blog its wrong...Why???? And how much ml of oil and ghee ?????
Narmadha Karthik
Hi Arthi..I tried ur ghee mysurpa . came out well..first time tried..the texture and softness everything.. Thanks for ur receipe...
Subhashini Muthusamy
Hi aarthi
Guess I undercooked the Mysore Pak..it's is really so soft and semi solid in consistency after cooling..can I do something about it
Aarthi
You can try adding it back into the pan and cook longer. But I am not 100% sure if you will get the texture properly.
Sinduja
Hi aarthi, your recipe is very good. Good job.
Peter Henshaw
Can you put cardamom in this?
Aarthi
Yes you can add 1/2 tsp of cardamom powder
Caroline Stephen
Great and easy to follow recipe. Thank you.
Shruti
Hi Aarthi
Thank you for the wonderful recipe. I followed it and it tastes great. But the consistency is that of halwa. Where could I have gone wrong? Would be good to know, Thanks
Aarthi
i think u have have to mix even more time so the texture changes to a burfi than halwa.
Archana
I try this Mysorepak comeout very well thank you for your recepie
Sathya
Can we use completely ghee instead of oil..
Aarthi
yes u can
Kakisha
Hi! I have 2 questions:
1. Is it okay to tweak the oil and ghee ratio. For example 1 cup ghee and 1/2 cup oil?
2. You have mentioned about roasting the gram flour? I assume its dry roasting? For how long?
Thanks
Aarthi
yes u can adjust but it is best to use the required amount of fat for the proper texture.
Roasting is dry roasting for 1 to 2 mins.
Vathsala
Tried this Recipe...it was awesome ...superb ...my kid loves Mysore pak ..hope he likes...but this recipe came out very well
Sai kiran
Mysore Pak is my all-time favorite sweet, I would love to eat evening time when I'm back home from school, have you tried. Thanks for the recipe
Shalini
Hi Arthi,will the sugar ratio of 1:1 to besan will give required sweetness,generally for mysore pqk its 1 1/2 & 2 ratio is used,pls clarify,thanks.
Aarthi
yes it will provide the sweetness
Parvathy
Thank you very much for the detailed recipe. I tried it making mysorepak for the first time and was so worried but I followed your instructions and it came out perfect! The only changes I made were to dry roast the gram flour a bit because I was worried about the raw smell, and adding a tiny bit of cardamom powder
Darsini
Can we get recipe for Malt mysore pak or Horlicks mysore pak please?
Vidjea Cogoulane
Hello I’ve tried but it’s still too soft ( like jelly …) how to change the texture please
Janaki Raghavender
I used this recipe and made the most delicious melt-in-the mouth mysurpak today - thank you so much for sharing this super recipe Aarti ji. Well explained and easy. 🙏🏻