Mysore Pak is made of generous amounts of ghee (clarified butter), sugar and bengal gram flour.This mysore pak is not the authentic mysore pak which will be slightly hard but this is the soft mysore pak which is some what similar to what we get in Krishna sweets.Unlike the authentic version, this is very simple and can be prepared by anyone.Today let us learn how to prepare Mysore Pak following this easy recipe.
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)
In a pan/kadai take sugar, add just enough water to cover the sugar.Let the sugar dissolve.Then boil sugar syrup until it reaches the one string consistency stage.
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.
When the sugar syrup reaches one string consistency, add the besan little at a time stirring continuously. Keep the flame in medium.Once it thickens slightly, add ghee, a little at a time and stir continuously without stopping.
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.
After roasting besan slightly, mix it well with oil without any lumps and add it after the sugar reaches one string consistency. Rest of the procedure is the same. I have not tried this method yet.
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absolutely delicious.. very inviting clicks..
ReplyDeletehttp://www.indiantastyfoodrecipes.com/
Visiting 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. :)
ReplyDeleteGood that you started preparation of Diwali. Even I have started. Maysore Pak looks excellent.
ReplyDeleteDear can I reduce the amount of ghee?
ReplyDeleteMysore pack looks perfect.
ReplyDeleteVery interesting recipes.I tried the mysorepak with refined oil.came out excellent.thanks for the diwali preparation well in advance.
ReplyDeleteLooks good.
ReplyDeleteOn 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.
I tried making this and it came out excellent. I reduced the amount of Ghee to 1.5 cups. Thanks for the wonderful recipe.
ReplyDeleteWas 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??
DeleteYes, it will be soft and melt in your mouth similar to Sri Krishna sweets.
DeleteHi when I poured in tray the mixture became hard ☹️ I poured once it became thick
DeleteOvercooking leads to hard mixture.
Deletewe tried Mysore pak as u said...its very delicious & excellent. we tried and enjoyed our holidays.. thank you very much PATHU
ReplyDeleteGreat recipe!I tried the second variation and it came out real yumm!!
ReplyDeletethanks for the recipe!
Www.manethindi.com
After having gotten used to sweets daily, I made this today, just to satisfy the sweet craving after lunch. It was quick, easy and yummy.
ReplyDeleteThanks for the recipe :)
when 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
ReplyDeleteMy maiden attempt of making mysore pak this Diwali and it came out great with this recipe! :) Thanks a lot!
ReplyDeleteHai 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.
ReplyDeleteYou have to add the whole oil to besan flour and mix it without lumps.
DeleteThank you so much for your reply madam. My mysore pak came out really delicious.
ReplyDeleteCan you please tell me the recipe for mysorepak to do it in microwave oven? Will it come nicely?
ReplyDeleteHi 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
ReplyDeleteGood 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
ReplyDeleteThanks
Mangai
You should have cooked for a few more minutes.
DeleteCan we re cook it again , if it is semi liquid? ?? Can we do something with this?
DeleteIf 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.
DeleteHi Padhu... Very easy and simple method came out well...
ReplyDeleteHi padhu....This is my fav sweet and it came really well with this recipe....thank you so much
ReplyDeleteIf we use brown sugar can we get one string consistency or we need to use white sugar to get that consistency?
ReplyDeleteRecipe explained in a simple way. Thank u. Yours is my all time favourite site.
ReplyDeleteHi Padhu, I tried second method. Mysoor pak came like halwa I dont know where I did mistake. Mysoor pak consistency became very soft.
ReplyDeleteVani - I guess that you should have cooked for some more time or you have added the besan before the sugar reached one string consistency.
DeleteVeerappan - I think you will get it but I have not tried making syrup (paagu) with brown sugar, so not sure.
Hi I have made yummy Mysore pal as per your recipe. It has come out so well. Soft and smooth. Thanks dear.
ReplyDeletehi padhu. I tried it just as you mentioned it came out well. thanks for the recipe. happy Diwali to you and your family
ReplyDeleteHi 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?
ReplyDelete1 week. You can refrigerate also.
DeleteHow about using jaggery for sweet.. will that work
ReplyDeleteHi Padhu, I follow your recipes. All the traditional recipes are exactly what my mother makes. All your recipes are very good, well explained. Mysore pak came out very well. Just wanted to know though the pieces are soft,how do we get the clean cut on the edges of the pieces.😊😊
ReplyDeleteThanks alot for the wonderful receipe. Mysore pak came out very well. Taste texture everything was perfect.
ReplyDeleteThanks alot for the wonderful receipe. Mysore pak came out very well. Taste texture everything was perfect.
ReplyDeleteHi Padhu,
ReplyDelete1.Can we mix ghee with Besan and add then to sugar syrup?
2.Can we try with other flours like Ragi, Varagu,etc?
You can try with ragi flour and millet flour though I have not experimented yet.
Delete