My 292nd recipe, “Mysore Pak”, a super delicious and melt in your mouth South Indian sweet. If there is a worthy challenger for North Indian sweets like Kaju Katli or Bengali sweets like Rasgulla, it is this Mysore Pak from the South. The flavor from the ghee, the soft texture and the amazing melt in your mouth consistency makes this one among the must try sweets.
I should certainly call this out now. My mom makes the most delicious mysore pak. Whenever she makes Indian sweets for festivals like Krishna Jeyanthi or Diwali, it is certain that this mysore pak finds a place. And since she shares the sweets and snacks with our relatives and neighbors, everyone would be eagerly waiting year after year for her famous mysore pak.
After having said so much about my mom’s mysore pak, I have a confession to make. While growing up I was not much into Indian sweets. I was most of the times addicted to chocolates, especially Dairy Milk and did not have much of an interest on Indian sweets, however delicious they were. Same was the case when it came to mysore pak as well. I felt that it was a little too rich or sweet for my palette.
Only now after I started cooking, I started appreciating all the techniques that goes into making Indian sweets. Each steps has to be precisely followed to get the right consistency. I quick misstep, can turn your halwa into a burfi or your burfi into a brick. And since I have the liberty to control the fat and sugar that goes into making a sweet, I always make it suited to my taste buds. The end result is that I have turned into a big time fan of Indian sweets and I always crave one after any delicious meal.
This Mysore Pak is no different to other Indian sweets. As much as it is delicious, it requires patience and practice to get the consistency right. I have been trying my mom’s recipe ever since 2013. However, each time something or the other would go wrong. Either the raw flavor of the besan would be still lingering or the mysore pak would turn very hard. It took close to 4-5 attempts now for me to get the right consistency.
Unlike Mysore Pak which is hard to bite into, this one is soft and similar to the famous one from Sri Krishna Sweets. There are so many people addicted to the taste of Krishna Sweets Mysore Pak, that I even see them being exported to countries like US. With this recipe in your hands, you will no more have to depend on just Krishna Sweets or any other store. You can very easily make one at home which just 5 ingredients and enjoy 🙂
Mysore Pak is a soft, melt in your mouth consistency Indian sweet made primarily from besan flour, ghee and sugar. Perfect for special occasions.
- Besan Flour - 1 Cup
- Oil - 1 Cup
- Ghee - 1 Cup *Refer Notes.
- Sugar - 1 3/4 Cup
- Water - 1/2 Cup
- First sieve the besan flour using a fine mesh to ensure that there are no lumps. Keep aside. Also, grease the pans needed for making the mysore pak. I used 2 small sized loaf pans.
- Add the oil and ghee to a pan and heat it in medium flame. Ensure that the oil ghee mixture is hot by the time we add to the besan flour.
- Now, in a tall heavy bottom pan, add the sugar and water. Heat in medium flame and keep stirring until the sugar is dissolved. Then let the sugar syrup continue to boil until it reaches 1 string consistency (*refer notes), by stirring occasionally.
- Once the sugar syrup reaches the consistency, reduce the flame to low. Add the besan flour to the syrup, little by little and keep stirring nicely until the besan flour mixes well with the sugar syrup without any lumps.
- Once the besan flour and the sugar syrup has mixed thoroughly and no lumps are visible, turn the flame back to medium - low. Now, add about 2 Tbsp of the hot oil+ghee mixture to the besan mixture. The besan mixture would immediately turn frothy. Keep stirring continuously until all the oil+ghee is absorbed by the besan mixture. Now, repeat the step of adding oil + ghee mixture again and keep doing so until the besan mixture reaches the desired consistency. The consistency is a golden color mixture which is slightly frothy and does not absorb anymore oil.
- Once the consistency is reached, immediately transfer the mixture to the greased pan. Gently tap and then leave them to rest until they are warm. Using a sharp knife cut the pieces of mysore pak, as desired. Leave it in the pan to cool further to room temperature.
- Once cooled, remove the cut mysore pak pieces from the pan and Enjoy.
- It is essential to maintain the Ghee + Oil ratio to maintain the perfect texture for the mysore pak.
- You will not have all the 2 Cups of Ghee + Oil. Add it only until the besan mixture reaches desired consistency. I was actually left out with about 2 Tbsp of the Oil + Ghee mixture.
- It is perfectly okay, if there are still few small lumps in the besan mixture while adding the oil+ghee mixture.
- One string consistency -> If you take a little bit of the sugar syrup between 2 of your fingers, as shown in the pic above, you should get one continuous string formed between your fingers.
- The oil+ghee mixture should be hot while adding to the besan mixture. Only then you would get the right texture and also the raw flavor of besan would be gone.
- Also ensure that you do not overheat the oil+ghee mixture.
- It is essential to follow the stove flame settings mentioned correctly, for each stage of the process.