Mysore pak recipe | How to make mysore pak recipe | Homemade soft mysore pak

Last updated on January 3rd, 2018

Mysore pak recipe with step by step photos. Easy  homemade soft mysore pak recipe similar to Krishna sweets. Mysore pak is a popular south Indian sweet made with besan/ gram flour, sugar and ghee. With just three ingredients mysore pak is a very delicious, flavorful and popular Indian sweet prepared for diwali, navratri. It is an important sweet in Tambrahm weddings along with ashoka halwa

Mysore pak is the traditional recipe from the royal kitchen of Mysore palace. It was prepared for the king by the cook kakasura madappa. The sweet was then named after mysore, pak means sugar syrup in kannada. hence the name. (source wiki).

There are two popular variations in mysore pak recipe. Traditional mysore pak recipe, that is the crispy and porous ones served in tamil weddings. The another one is krishna sweets style soft mysore pak. Making soft mysore pak recipe is easier than traditional ones. Also for traditional ones we need ghee thrice the amount of gram flour. Here in this soft mysore pak flour to ghee ratio is 1:1. Making mysore pak recipe at easy if we are 100% focused. With just three ingredients and 3 simple steps it will look easy to make. But one small mistake in making sugar syrup will break the recipe. Same way the correct timing as when to remove the fudge from stove is also very important. If you remove a bit early the sweet will not set. If over cooked it will turn hard and brittle.

Tips for making perfect soft mysore pak recipe. 

1. Making perfect sugar syrup is the first step.
2. Roast the gram flour besan well until color slightly changes. This step is important to avoid raw aftertaste.
3. Sieve the besan well to make the mysore pak soft.
4. If you want to reduce ghee, you can use oil to mix in the gram flour.Just use 1/4 cup ghee while cooking.

Store mysore pak in airtight container at room temperate. Stays well easily for 10 days. The texture will be even better the second day. Serve as dessert or snack as needed.

if you are looking for more Indian sweet recipes do check besan ladoo, rasgulla, jalebi.

how to make mysore pak recipe with step by step photos.

Heat 1 teaspoon ghee in a thick pan. Add gram flour or besan and roast until nice aroma wafts out.

Sieve the roasted flour and mix with 3/4 cup ghee. Whisk without lumps and set aside.

Heat sugar and water together in a thick pan. I use cooker base for making sugar syrup. Heat in medium flame until one string consistency is reached.

Keep the flame low and add the gram flour mix.

Keep stirring and the mixture will begin to thicken. Add the remaining 1/4 cup ghee by parts at regular intervals.

At one stage, the ghee will separate and the whole mixture will become thick non sticky soft mass. This is the right stage to remove from flame.

Quickly pour into a very well greased plate or bowl. Shake and tap gently.

Let cool for 5 minutes.
Make slices with a sharp knife.

Set aside for 15 minutes before removing the slices.

Cool thoroughly and store airtight. Serve  as snack or dessert.

Mysore pak recipe card below:

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Mysore pak recipe | How to make mysore pak recipe | Homemade soft mysore pak

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Mysore pak recipe. Easy to make krishna sweets like soft mysore pak with just 3 ingredients

Course: Dessert

Cuisine: Indian

Servings: 14

Calories: 695 kcal

Author: Harini

Ingredients (1 cup=250 ml)

• 1 cup gram flour/ besan/kadalai maavu
• 3/4 cup + 1/4 cup ghee
• 1 cup sugar
• 1/4 cup water

Instructions

1. Heat 1 teaspoon ghee in a thick pan. Add gram flour or besan and roast until nice aroma wafts out.
2. Sieve the roasted flour and mix with 3/4 cup ghee. Whisk without lumps and set aside.
3. Heat sugar and water together in a thick pan. I use cooker base for making sugar syrup. Heat in medium flame until one string consistency is reached.
4. Keep the flame low and add the gram flour mix.
5. Keep stirring and the mixture will begin to thicken. Add the remaining 1/4 cup ghee by parts at regular intervals.
6. At one stage, the ghee will separate and the whole mixture will become thick non sticky soft mass. This is the right stage to remove from flame.
7. Quickly pour into a very well greased plate or bowl. Shake and tap gently.
8. Let cool for 5 minutes.
9. Make slices with a sharp knife.
10. Set aside for 15 minutes before removing the slices.
11. Cool thoroughly and store airtight. Serve as snack or dessert.

Recipe Notes

1. Do not cook after the mixture turns into a soft mass.
2. Make slices when the still hot.

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