Mysore Pak is a sweet that everyone at home loves having. Probably the tastiest sweet I have ever eaten, but the toughest to make. The first time I tried to make it, my proportions weren’t alright, it set as Besan Halwa instead. This recipe is a combined effort of my mother-in-law @Rekha Amma and myself. It took a lot of time and 4 set of hands to come to this level. The taste is amazing, but this recipe takes time! When better to make this, then for a festival? The ingredients are few, but it takes times!
Mysore Pak, is basically a combination of gram flour, ghee or clarified butter, sugar, water and a lot of patience. The most important part of the recipe is the Paka or Sugar Syrup. The consistency of the sugar syrup needs to be 1 string, for those who are familiar with a cooking thermometer the temperature needs to be between 108-112C. Do not brown this.
I would suggest, when you are making this try not to have any distractions, keep your phone in silent or a different room. Follow the steps carefully and the quantity of ingredients as well. The way we have made it the top is crispy but the inside melts in the mouth. Some people prefer it more crunchy, for that I would keep the 2nd cup of ghee very hot and pour it spoonfuls every now and then, you will get the holes or gudu gudu type of Mysore Pak. The recipe takes around an hour to make and around 1.5 hours to set.
Let me know if you do make it! Happy Deepavali!
[recipe_card]
Pictured here, is the sieved besan or gram flour
Mysore Pak, is basically a combination of gram flour, ghee or clarified butter, sugar, water and a lot of patience. The most important part of the recipe is the Paka or Sugar Syrup. The consistency of the sugar syrup needs to be 1 string, for those who are familiar with a cooking thermometer the temperature needs to be between 108-112C. Do not brown this.
Pictured here is the paka or sugar syrup
I would suggest, when you are making this try not to have any distractions, keep your phone in silent or a different room. Follow the steps carefully and the quantity of ingredients as well. The way we have made it the top is crispy but the inside melts in the mouth. Some people prefer it more crunchy, for that I would keep the 2nd cup of ghee very hot and pour it spoonfuls every now and then, you will get the holes or gudu gudu type of Mysore Pak. The recipe takes around an hour to make and around 1.5 hours to set.
Pictured below is the Mysore Pak being cut, nearly ready for serving
Let me know if you do make it! Happy Deepavali!
[recipe_card] 
Deepavali Special Mysore Pak
Mysore Pak is a sweet that everyone at home loves having. Probably the tastiest sweet I have ever eaten, but the toughest to make. The first time I tried to make it, my proportions weren’t alright, it set as Besan Halwa instead. This recipe is a combined effort of my mother-in-law @Rekha Amma and myself. It took a lot of time and 4 sets of hands to come to this level. The taste is amazing, but this recipe takes time! When better to make this, than for a festival? The ingredients are few, but it takes time!
Ingredients
- 2 cups besan or gram flour
- 2 cups of ghee or clarified butter in 2 separate vessels
- Sugar 2 cups
- Only 1/2cup water
Instructions
Steps to make Mysore Pak
- Take 2 cups of besan or gram flour and roast it with a tablespoon of ghee
- Using a double mesh sieve, sieve the roasted flour and keep aside
- Take 2 separate vessels and 1 cup of ghee or clarified butter in each
- Take 1 bowl of ghee and heat it
- Gradually mix the hot melted ghee into the sieved besan or gram flour, using a wire whisk
- The next part is the most important part of this recipe, the sugar syrup or paka
- In a thick bottomed pan, add 2 cups of sugar and half a cup of water
- Keep stirring to incorporate the sugar into the water, this takes around 10 minutes
- Bring to a boil, you need sugar strands at 1 string consistency.
- Roughly around 108-112C in a cooking thermometer
- Keep stirring and add in the besan and ghee mixture gradually and using a wire whisk,
- Switch the flame off and add the remainder, to prevent it from splashing
- In a second burner keep the 2nd bowl of ghee hot and 1-2 tablespoons each, in intervals
- Add hot ghee every 30 seconds to a minute when it just starts to bubble, please be careful
- We did not brown it, since we like it this consistency
- You need to keep stirring for around 12 minutes, add ghee every 30 seconds to a minute
- The recipe is a 2 person job, when it starts to come away from the centre you are doing it right and it is going to set
- Gently transfer it to a a dish that is greased with ghee, keep aside for 10 minutes
- Mark lines using a non stick spatula if you are using a nonstick dish
- Portion it according to your preference
- After half an hour, cut it more deep, before it sets.
- Give it an hour to set, remove it from the edges carefully and slowly
- Invert the dish onto the plate, then take a 2nd plate and invert it to the top side
- The dish is now ready!
- Happy Deepavali!
