Mysore Pak(South Indian)

  • Besan (Gram Flour) – 1 cup
  • Sugar – 2 cups
  • Ghee – 1 and 3/4 cups + 1 tbsp
  • Oil – 1/4 cup
  • Water – 1/2 cup(for sugar syrup)


  • Heat ghee and add 1 tbsp of hot ghee to the Gram flour. Mix it and when it look like breadcrumbs , set them aside.
  • Add water to sugar and boil it till one string consistency is reached.At this stage sprinkle the Gram flour little by little, keep stirring to avoid lumps.In parallel mix oil + ghee and heat it up, keep it ready.
  • Do not omit oil as it gives a soft texture to the Mysore Pak. But don’t add oil more than mentioned in recipe.
  • Keep adding the flour little by little and keep stirring till the flour is completely blended with the flour but do this quickly.
  • Once the Gram flour is added, be very careful and start adding the ghee+oil mixture . It absorbs ghee quickly so add ghee in portions.
  • keep stirring and you will see the Ghee getting  absorbed quickly .Keep on stirring  it forms a thick mass and forms frothy.
  • Then it forms a slightly porous texture leaving out ghee at the sides(even if it does not leave out ghee switch it off once it reaches the texture).
  • Grease the plate or tray to be used for setting the Mysore Pak. Pour the piping hot gram flour in plate and tap to make it  even. Within 5-10 minutes Mysore pak gets frigid.
  • Cut Mysore pak into any shape of your preference when it is still warm and separate out the pieces once Mysore pak gets frigid.Store them in airtight container. Mouth watering Mysore pak is ready.


Anitha Varghese



Posted on December 6, 2014, in Desserts, Sweets and tagged , , , , , , , , , . Bookmark the permalink. Leave a comment.

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