Mysore Pak recipe melt in mouth sri krishna style ghee mysore pak creates a soft mysore pa. This is a very popular sweet during diwali. Along with my kaju katli and besan barfi this sweet is a family favorite too.
Mysore Pak Recipe
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 a 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.
About Ghee 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.
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. This is how my mom makes her mysorepak.
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.
I have shared quite a few mysore pak recipe. I have shared my mom's mysore pak recipe, Ghee mysore pak recipe, Microwave 5 mins mysore pak recipe as well.
How to Make Mysore Pak Recipe at Home
1) Dont heat ghee or oil till super hot. You have to warm it lightly.This step is for getting the raw smell out of the gram flour.
2) You can even toast the gram flour lightly to remove raw smell. but i didn't have any raw smell at all.
3) Dont add too much sugar. 1 cup was perfect.
4) Getting the sugar consistency is very important. One string consistency.
5) Keep cooking only the mentioned time. else the mysorepak will over cook.
6) Once the mix gets thick,. turn off the heat and stir for 1 min.. THIS STEP IS CRUCIAL.
7) The mysore pak mix has to be smooth. That gives the smooth texture.
Pro Tips for Soft Mysore Pa
I am stressing it enough. Don't over cook. When the mix gets thick. Turn off the heat and keep mixing for 1 mins till it leaves the side. This will give you the melt in mouth texture.
- Don't heat ghee or oil till super hot. You have to warm it lightly.This step is for getting the raw smell out of the gram flour.
- You can even toast the gram flour lightly to remove raw smell. but i didn't have any raw smell at all.
- Don't add too much sugar. 1 cup was perfect.
- Getting the sugar consistency is very important. One string consistency.
- Keep cooking only the mentioned time. else the mysorepak will over cook.
- Once the mix gets thick,. turn off the heat and stir for 1 min.. THIS STEP IS CRUCIAL.
- The mysore pak mix has to be smooth. That gives the smooth texture.
Hope you will give this a try and let me know how it turns out for you. Look at that texture my friends. It is melt in mouth delicious.
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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📖 Recipe
Sri Krishna Sweets Mysorepak
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 it for 15 mins.
- UNmould and slice and serve.
Video
Notes
2)You can even toast the gram flour lightly to remove raw smell. but i didn't have any raw smell at all.
3)Dont add too much sugar. 1 cup was perfect.
4)Getting the sugar consistency is very important. One string consistency.
5)Keep cooking only the mentioned time. else the mysorepak will over cook.
6)Once the mix gets thick,. turn off the heat and stir for 1 min.. THIS STEP IS CRUCIAL.
7)The mysore pak mix has to be smooth. That gives the smooth texture.
Easy Homemade Mysore Pak Recipe Pictures
1)Grease a square pan with ghee and set aside.
2)Heat ghee and oil in a kadai. Don't heat it too much. Just warm is enough.
3)Take gram flour in a bowl.
4)Pour the ghee and oil mix in. remove ½ cup of the ghee mixture in a bowl.
5)Whisk till smooth.
6)Remove ½ cup of oil mix in a bowl.
7)Take sugar in a kadai.
8)Add in ½ cup of water
9)Mix till sugar melts
10)Bring it to a boil
11)Cook till one string consistency
12)When you take some sugar syrup between your finger and try to strech it. It will form a string like consistency.
13)Now it is done
14)Pour the gram flour mix
15)Mix well
16)once it is completely mixed
17)Add in the remaining ghee
18)Mix well
19)Like this
20)Now keep cooking till the mixture gets thick
21)It will take around 5 mins
22)Now turn off the heat. THIS STEP IS CRUCIAL.
23)Keep stiring for 1 min
24)as you stir it will get thick
25)Like this.
26)Pour it into the greased pan.
27)Spread evenly
28)cool it for 15 mins
29)unmould.
30)slice
31)serve
32)enjoy.
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