Ingredients needed
You can use any cup for measurement for this recipe.
Bengal gram flour/kadalai mavu/ besan -1 cup
Sugar – 2 cups
Ghee – 1 3/4 – 2 cups
A tray greased with ghee
Preparation
Sieve besan and dry roast it until slightly hot to touch. Spread it on a paper and let it cool.
Keep all the things ready including the greased tray.
Method
Melt ghee and keep it over a bowl of water in low flame as the ghee should be hot while adding.(see picture)
What is one string consistency? – take a little sugar syrup, cool it and stretch the syrup between the thumb and index finger, if it forms a thin string, it is the correct stage.
It will start bubbling and when the besan mixture starts to leave the sides of the pan, remove from flame and pour it into a greased tray or plate.
Allow it to cool. After it cools a little, cut into desired shapes. Then remove the pieces gently after it is cooled completely.
This mysore pak was very soft, tasty and melted in our mouth. How about preparing this easy mysore pak recipe for your near and dear ones this Diwali.
Find more Diwali Recipes
Important points
Use fresh ingredients only. Avoid using old stock bengal gram flour.
The whole process should be done in medium flame and stirring continuously is very important.
Another variation (my friend’s recipe)
Instead of 2 cups of ghee, you can use 3/4 – 1 cup of ghee and 1 cup of refined oil.
If you like this post, kindly consider linking to it or sharing it with others or like us on Facebook or follow me on Twitter or join me on Google Plus to keep up to date with Padhuskitchen
Rekha
October 27, 2012 at 6:22 pmabsolutely delicious.. very inviting clicks..
http://www.indiantastyfoodrecipes.com/
Anjali Bapna Shukla
October 27, 2012 at 6:29 pmVisiting you after really long and super glad to see such a brilliant recipe. I have always been a big fan of Mysore Pak and now I know how I can go about it. đ
Subhashini
October 27, 2012 at 7:13 pmGood that you started preparation of Diwali. Even I have started. Maysore Pak looks excellent.
Suman Arthy
October 28, 2012 at 1:17 amDear can I reduce the amount of ghee?
Swathi Iyer
October 28, 2012 at 2:16 amMysore pack looks perfect.
geeta
October 28, 2012 at 7:14 pmVery interesting recipes.I tried the mysorepak with refined oil.came out excellent.thanks for the diwali preparation well in advance.
Kannada Cuisine
October 29, 2012 at 2:37 amLooks good.
On the contrary, this is the authentic Mysore Pak :), the harder version is made that way because it is cheaper and therefore economical to make and serve a crowd.
Deepthi
October 31, 2012 at 5:39 amI tried making this and it came out excellent. I reduced the amount of Ghee to 1.5 cups. Thanks for the wonderful recipe.
Suchithra Warrier
October 1, 2016 at 4:00 amWas it soft with 1.5 cups of ghee?? I mean like the famous Sri Krishna Sweet's ghee Mysore pak,soft and chewy in texture??
Padhu Sankar
October 1, 2016 at 8:27 amYes, it will be soft and melt in your mouth similar to Sri Krishna sweets.
Bala Saraswathy
October 27, 2016 at 12:58 amHi when I poured in tray the mixture became hard âšī¸ I poured once it became thick
Padhu Sankar
October 27, 2016 at 2:11 pmOvercooking leads to hard mixture.
saranya saravanan
April 12, 2013 at 1:10 pmwe tried Mysore pak as u said…its very delicious & excellent. we tried and enjoyed our holidays.. thank you very much PATHU
Shivin
July 10, 2013 at 2:35 pmGreat recipe!I tried the second variation and it came out real yumm!!
thanks for the recipe!
http://Www.manethindi.com
Gemini4685
November 9, 2013 at 6:34 amAfter having gotten used to sweets daily, I made this today, just to satisfy the sweet craving after lunch. It was quick, easy and yummy.
Thanks for the recipe đ
sharmila pathy
October 21, 2014 at 6:53 amwhen it starts bubbling we should switch off the flame, actually it starts bubbling within 5 to 7mins is it enough can i off it and pour it in the greased plate my mysore pak has changed colour slighlty brown plz let me know this
Hema
October 23, 2014 at 3:08 pmMy maiden attempt of making mysore pak this Diwali and it came out great with this recipe! đ Thanks a lot!
Sajithanavin Navin
November 9, 2014 at 4:43 pmHai madam I tried ur second method. In that whether we have to add whole 1 cup oil to besan flour or little is enough? before adding to sugar syrup.
Padhu Sankar
November 11, 2014 at 6:42 amYou have to add the whole oil to besan flour and mix it without lumps.
Sajithanavin Navin
November 11, 2014 at 7:47 amThank you so much for your reply madam. My mysore pak came out really delicious.
amudha
October 17, 2015 at 5:28 pmCan you please tell me the recipe for mysorepak to do it in microwave oven? Will it come nicely?
Nandini Natarajan
November 6, 2015 at 10:27 amHi Mam,Your mysore pak receipe has been really very easy,foolproof and tasty.I tried and came out very well by Sairam's grace.Thank you.Sairam
Mangai
November 6, 2015 at 5:36 pmGood and easier method. I tried but after pouring in the greased plate and after 5 hours of cooling mine is still not hardened. It's still semi liquid. Can you please suggest to make it harden
Thanks
Mangai
Padhu Sankar
November 8, 2015 at 6:37 amYou should have cooked for a few more minutes.
Sajithanavin Navin
November 16, 2016 at 1:22 pmCan we re cook it again , if it is semi liquid? ?? Can we do something with this?
Padhu Sankar
November 16, 2016 at 2:28 pmIf it is too liquidy , you must cook for some more time. Besan will start to leave the sides of the pan. That is the correct stage.
Padmaja R
July 9, 2016 at 12:30 pmHi Padhu… Very easy and simple method came out well…
Nisha Ramakrishnan
October 27, 2016 at 7:17 amHi padhu….This is my fav sweet and it came really well with this recipe….thank you so much
Veerappan Arunachalam
October 27, 2016 at 3:44 pmIf we use brown sugar can we get one string consistency or we need to use white sugar to get that consistency?
paddusivakumar
October 28, 2016 at 12:39 amRecipe explained in a simple way. Thank u. Yours is my all time favourite site.
G vani
October 28, 2016 at 3:49 amHi Padhu, I tried second method. Mysoor pak came like halwa I dont know where I did mistake. Mysoor pak consistency became very soft.
Padhu Sankar
October 28, 2016 at 7:33 amVani – I guess that you should have cooked for some more time or you have added the besan before the sugar reached one string consistency.
Veerappan – I think you will get it but I have not tried making syrup (paagu) with brown sugar, so not sure.
Jayandhi Krishnan
October 29, 2016 at 7:28 amHi I have made yummy Mysore pal as per your recipe. It has come out so well. Soft and smooth. Thanks dear.
anupama kalyana sundaram
October 30, 2016 at 12:15 amhi padhu. I tried it just as you mentioned it came out well. thanks for the recipe. happy Diwali to you and your family
vandu
November 1, 2016 at 12:22 pmHi Padhu, thanks a lot. I would never have tried this sweet without the confidence ur recipes bring. How long can I store this Mysore pak? Can I refrigerate?
Padhu Sankar
November 2, 2016 at 8:17 am1 week. You can refrigerate also.
vm
October 15, 2017 at 9:48 amHow about using jaggery for sweet.. will that work
Ananthalakshmi Ravishankar
May 1, 2018 at 10:58 amThanks alot for the wonderful receipe. Mysore pak came out very well. Taste texture everything was perfect.
Ananthalakshmi Ravishankar
May 1, 2018 at 10:58 amThanks alot for the wonderful receipe. Mysore pak came out very well. Taste texture everything was perfect.
sam
November 4, 2018 at 8:19 pmHi Padhu,
1.Can we mix ghee with Besan and add then to sugar syrup?
2.Can we try with other flours like Ragi, Varagu,etc?
Padhu Sankar
November 6, 2018 at 6:05 amYou can try with ragi flour and millet flour though I have not experimented yet.
Unknown
March 24, 2019 at 4:56 amHi
Mysore pak became powdered what do? ?