Heavenly Mysore Pak Recipe in Minutes

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Mysore pak has always held a special place in my heart. The combination of ghee, sugar, and besan flour / chickpea flour is like the taste of sweet southern India. Its crumbly texture and delicious flavor will bring a smile to anyone’s face. This traditional Mysore pak recipe is easy to make and guaranteed to please.

Mysore Pak is a traditional Indian sweet dish made with gram flour/chickpea flour, ghee, and sugar. It is a popular dessert common at festivals, special occasions, and religious rituals in the southern part of India. This sweet treat is usually in cubes or diamond-shaped pieces, and it is famous for its melt-in-your-mouth texture and its sweet, creamy flavor. You can serve it with coffee or tea, or as a popular option for prasadam (offering to God) in temples.

History of Mysore Pak

This is a very popular sweet dish in the South Indian states of Karnataka and Tamil Nadu. It is especially famous in the city of Mysore, where it finds its origins. The dish was first made in the kitchens of the Mysore Palace in Karnataka, India, for the royal family of Mysore. It is believed that the dish was created by a palace cook during the reign of Krishnaraja Wodeyar IV (1884-1940), the Maharaja of Mysore. The cook, Kakasura Madappa, made the dish for the king, and it was an instant hit. Since then, Mysore pak has become a very popular sweet dish in South India. The sweet is usually popular during festivals and special occasions.

Variations of Mysore Pak

This delicious treat has many variations, depending on the region. In some regions, the recipe uses jaggery instead of sugar, and in some regions, it has nuts and raisins. In the city of Mysore, the traditional version of this dessert includes a combination of ghee, sugar, and chickpea flour, but other ingredients like cardamom, saffron, and nutmeg are sometimes also present. In other parts of India, different types of ghee, ghee-oil mixes, and flours are used to make Mysore pak. Some variations even include ingredients like coconut and cashews. No matter which variation you try, it’s sure to be delicious!

Main Ingredients For Mysore Pak Recipe

Gram Flour

Gram or chickpea flour contributes to the texture of Mysore Pak by providing a slightly coarse and crumbly texture. It also adds a nutty aroma and flavor to the sweet.

Ghee

A generous amount of ghee is vital to the flavor and aroma of Mysore Pak by adding a rich, buttery taste. Hot ghee helps to bind the ingredients together and adds a glossy shine to this sweet.

Sugar

Sugar creates the sweetness and aroma of Mysore Pak. It also adds a soft and chewy texture to the sweet by forming crystals that bind the flour and ghee together.

Cardamom

Cardamom adds a sweet and fragrant aroma to Mysore Pak. It also contributes to the flavor of the sweet.

Step By Step Instructions For Mysore Pak Recipe

Use a sifter to sift/seive the besan flour in order to remove all clumps.

In a pan, add 1 cup of ghee and 1 cup of oil.

Bring the mixture to a boil and simmer.

In a separate large non-stick pan, add the sugar and water.

Then bring the mixture to a boil and stir until the sugar reaches a one string consistency.

One string consistency is where you press the cooled sugar syrup between your thumb and index finger and a single string of sugar stretches out when you spread your thumb and finger apart. At this point, make sure to keep the flame on low heat.

Now slowly add the sieved gram flour to the sugar mixture in batches.

Keep adding gram flour while continuously stirring to avoid lumps.

Take a ladleful of the hot ghee-oil mixture and then pour it into the besan mixture.

Stir until the oil is completely invisible. We want maximum absorption.

Repeat this process until the besan mixture allows no more oil and ghee mixture to absorb.

Once the besan and sugar mixture is completely saturated with the ghee-oil mixture, transfer the mixture to a greased tray, loaf pan, or square pan.

Press the mixture into the mold.

Allow the mixture to cool for 5 minutes before cutting into desired pieces with a sharp knife.

After 20 minutes, you can separate the pieces.

Your Mysore Pak is now ready to serve.

Pro tips for Mysore Pak

Making mysore pak can be tricky. Check out our video recipe in the recipe card and the step pictures in this recipe to see the details of how to make it when in doubt. While cooking the sugar syrup, it’s important to keep an eye on the consistency and make sure it reaches a one-string consistency. One way to find out is, when you spread a bit of the slightly cooled mixture between your index finger and thumb, the syrup holds together by a single string. If that happens, then you know it’s ready.

When adding the besan flour, it is important to keep the heat at medium flame / medium heat for a small burner and low heat for a large burner and constantly stir the mixture to avoid lumps in the besan mixture. Achieving the right consistency here is imperative. You want it to be smooth, without lumps. Always try to use fresh ghee that is at room temperature before heating, as it will taste better and incorporate easier. The gram flour mixture should be hot enough that when you add the ghee or ghee-oil mixture, it crackles. When the besan stops absorbing the ghee, no matter how much you stir it, stop adding it. You want as much fat in it as it will accept.

Serving Mysore pak

Simply cut the Mysore Pak into cubes or slices and arrange on a plate to serve. Alternatively, you can serve it as part of a platter of other Indian sweets. For a truly special presentation, arrange the pieces of Mysore Pak in a star pattern. For added flavor, garnish the plate with a sprinkle of cardamom powder or chopped nuts. Serve it as a dessert after a hearty south Indian main course, such as ven pongal. You can also enjoy it in contrast with savory Indian snacks like ulli vada or serve it with mango lassi in the summer. Serve the Mysore Pak as part of a traditional Indian dessert platter with nariyal barfi and soan papdi or as an accompaniment to a cup of chai. Enjoy!

Storage of Mysore pak

Mysore pak is best stored in an airtight container in a cool, dry place. It should be consumed within a week or two of being made. If the Mysore pak is kept in the refrigerator, it should be consumed within a week. If it is kept in a dry and cool place, it can last up to two weeks. To keep the Mysore pak from becoming too dry, it is important to keep the container sealed tightly.

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