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mysore pak

Mysore Pak

Revathi Palani
Mysore Pak is a soft, melt in your mouth consistency Indian sweet made primarily from besan flour, ghee and sugar. Perfect for special occasions.
5 from 6 votes
Prep Time 1 minute
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine Indian
Servings 25

Ingredients
  

  • 1 Cup Besan Flour
  • 1 Cup Oil
  • 1 Cup Ghee *Refer Notes.
  • 1 ¾ Cup Sugar
  • ½ Cup Water

Instructions
 

  • 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.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/mysore-0.jpg" alt="mysore pak" width="48%" />
  • 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.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/mysore-1.jpg" alt="mysore pak" width="48%" />&nbsp;&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/02/mysore-2.jpg" alt="mysore pak" width="48%" />
  • 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.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/mysore-3.jpg" alt="mysore pak" width="48%" />&nbsp;&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/02/mysore-4.jpg" alt="mysore pak" width="48%" /><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/mysore-5.jpg" alt="mysore pak" width="48%" />&nbsp;&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/02/mysore-6.jpg" alt="mysore pak" width="48%" />
  • 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.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/mysore-7.jpg" alt="mysore pak" width="48%" />&nbsp;&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/02/mysore-8.jpg" alt="mysore pak" width="48%" /><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/mysore-9.jpg" alt="mysore pak" width="48%" />&nbsp;&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/02/mysore-10.jpg" alt="mysore pak" width="48%" />
  • 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.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/mysore-11.jpg" alt="mysore pak" width="48%" />&nbsp;&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/02/mysore-12.jpg" alt="mysore pak" width="48%" /><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/mysore-13.jpg" alt="mysore pak" width="48%" />&nbsp;&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/02/mysore-14.jpg" alt="mysore pak" width="48%" />
  • 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.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/mysore-15.jpg" alt="mysore pak" width="48%" />&nbsp;&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/02/mysore-16.jpg" alt="mysore pak" width="48%" />
  • Once cooled, remove the cut mysore pak pieces from the pan and Enjoy.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/mysore-pak-1.jpg" alt="mysore pak" width="100%" />

Notes | FAQ

- 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.
mysore pak
- 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.