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Home / Mysore Pak

Published: August 30, 2017 | Updated October 31, 2020 | By Harini

Mysore Pak

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Mysore Pak Recipe- popular and delicious south Indian sweet made for Diwali with just gram flour, sugar and ghee. Mysore pak originates from royal Kitchen of Mysore palace. This traditional Indian sweet is a must for Diwali in most south Indian homes. There are two popular variations with this recipe. Here I am sharing with you the recipe of soft mysore pak that just melts in mouth. Do try it out, it more easy than it sounds, really 🙂

mysore pak

Mysore Pak- Soft  Melt in Mouth Goodness

Though originating from karnataka, mysore pak is very popular in Tamil nadu. This is one of the sweets synonymous to Diwali. The sweet was then named after mysore, pak means sugar syrup in kannada. hence the name.

While growing up I never appreciated this sweet 🙂 Among the exotic ones like gulab jamun, kaju katli, chocolate burfi, rasgulla, this sweet was not much favored. I mean the traditional mysore pak that is hard, porous with crispy edges. even today I am not a fan.

But this soft mysore pak that was popularized by sri Krishna sweets is totally different. It is so rich, delicate and literally melts in mouth. The best part is making this version of mysore pak at home is really easy.

Yes, while you need some expertise and have to know the knack of handling sugar syrup to make traditional mysore pak, this soft mysore pak recipe is super simple and quick.

By just understanding the method and working quickly with sugar syrup you make most of the Indian sweets at a breeze and this mysore pak too.

If you are a beginner with Indian sweets I suggest you stick to recipe and follow it to T to get good results. The ratio of ingredients is very important here along with few other factors. I have listed out many tips in notes section below.

As you can see through the pictures, this recipe yields best mysore pak. Super soft, smooth and melt in mouth goodness that is not greasy or sticky. That is how a good homemade mysore pak should be.

This sweet keeps well for 15 days at room temperature itself. Along with badam katli, badam pista burfi, kaju pista roll etc, this mysore pak is also ideal for Diwali gifting.

You can also serve mysore pak with some madras mixture and coffee. In fact this is ideal sweet karam coffee for evening 🙂

This Mysore Pak recipe Is

Vegetarian and gluten free.

Soft, smooth and melt in mouth

Very delicious and flavorful

easiest recipe for homemade soft mysore pak

Ideal for Diwali gifting

Mysore Pak Ingredients

 

mysore pak c

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.

mysore pak b

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 nankhatai, besan ladoo, rasgulla, jalebi.

mysore pak a

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.

mysore pak step 1
Sieve the roasted flour and mix with 3/4 cup ghee. Whisk without lumps and set aside.

mysore pak step 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.

mysore pak step 2

mysore pak step 4
Keep the flame low and add the gram flour mix.

mysore pak step 5
Keep stirring and the mixture will begin to thicken. Add the remaining 1/4 cup ghee by parts at regular intervals.

mysore pak step 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.

mysore pak step 7
Quickly pour into a very well greased plate or bowl. Shake and tap gently.

mysore pak step 8
Let cool for 5 minutes.
Make slices with a sharp knife.

mysore pak step 9
Set aside for 15 minutes before removing the slices.

mysore pak step 10
Cool thoroughly and store airtight. Serve  as snack or dessert.

 

Mysore pak recipe card below:

 

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

Harini
Mysore pak recipe. Easy to make krishna sweets like soft mysore pak with just 3 ingredients
4.5 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert
Cuisine Indian
Servings 14
Calories 695 kcal

Ingredients
  

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

Instructions
 

  • 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.

Notes

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

Nutrition

Calories: 695kcal
Tried this recipe? Snap a pic and share 🙂Mention cookclickndevou or tag cookclickndevour

 

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About Harini

I am Harini. The recipe developer, food photographer and chef behind cook click n devour. My aim behind this blog is to provide easy, tried and tested recipes that beginners can cook with confidence. I took keen interest in cooking and took courses on cooking, baking during teens purely out of passion. With a decade of cooking experience I am glad to share my recipes and culinary knowledge with you all here. Stay tuned and happy cooking!
Harini :)

Comments

  1. shampada says

    January 3, 2018 at 9:29 pm

    5 stars
    I made this mysorepak and my MIL praised me 🙂 Thank you

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Hello, I am Harini


The chef, author and photograper of cook click n devour.Here I bring to you tried and tested vegetarian recipes with step by step photos and videos to make cooking a pleasure and fulfilling experience. Happy cooking!
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