Mysore pak originating from Mysore (Karnataka) as the name goes is a delicious and mouth watering rich sweet made with besan/ chickpea flour, ghee and sugar. The traditional mysore pak is hard like fudge but this recipe is another version of mysore pak as this is very soft with oozing ghee that will literally melt in mouth. This mysore pak is very similar to the one that we get in sri krishna sweets, which I tried to match. It is super easy to make and can be made with simple 4 ingredients. I have earlier posted instant mysore pak recipe prepared in microwave, but trust me this tastes even more good than that and most importantly this mysore pak just melted in our mouth. I would not rate this recipe super easy also not hard but it can be done even by beginners when fully focused. It takes very less time to prepare obviously with lot of stirring and attention which will be paid with results. Along with the description I have added few additional notes side by side which I learnt all these years while making this sweet which I hope will be helpful.
So below is the making video of mysore pak to make it easy for beginners. So lets get to the making!
Soft mysore pak making video
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Ingredients
- Besan/ Chickpea flour – 1 cup
- Ghee – 1 ¼ cup
- Sugar – 1 cup
- Water – ¼ cup
Note
* 1 cup = 160 ml
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How to make soft mysore pak with step by step images
- Heat a pan, add besan flour and roast it in low flame for 8 to 10 minutes. Remember to keep the flame low throughout the roasting time as we want the besan flour to remain the same color without making it brown which is very important.
- When the besan flour is roasted well and raw flavor goes put off the flame and transfer it to a bowl.
- Now to the roasted besan flour add 1 cup ghee and mix well without forming any lumps. Keep it aside. ( you can sieve the roasted besan flour before adding ghee to avoid forming lumps or even before roasting it)
- Now add sugar and water in a heated pan/ pot to make sugar syrup. (The water content is very less just enough to wet the sugar as we want the syrup with one thread consistency )
- Mix well and allow it to boil in medium flame.
- When the sugar syrup starts thickening take a small drop and press it between you thumb and index finger to check the consistency. If you notice a perfect single thread the sugar syrup consistency is correct. ( If you don’t notice any thread keep checking it often and you will get it)
- Immediately lower the flame and add the flour besan mixture with constant stirring. From this point make sure your flame is on low as we want the mixture to get cooked well.
- Keep stirring the mixture continuously and it will thicken gradually.(You can notice in the above picture)
- When the mixture has thickened and has turned pale in color ( refer to first pic) add ¼ cup ghee either in equal intervals or fully. Keep stirring and you will notice that the mysore pak mixture is no longer sticking to your pan. After few minutes you will get nice cooked besan and ghee aroma, and when the mixture has absorbed all the ghee. When the mixture is still in flowing consistency put off the flame. ( As this consistency will only yield soft melt in mouth mysore pak)
- Grease a pan with little ghee.
- Transfer the mysore pak mixture to greased pan and spread it evenly using a spoon according to your liking. I wanted thin mysore pak so I spread it in thin layer, you can make thick ones too just like store.
- Allow the mixture to cool down. (The wait time was 15 to 20 minutes for me)
- When the mysore pak mixture is firm to cut, grease a knife with few drops of ghee( greasing knife makes slicing easy) and slice the mysore pak into shapes of your choice and serve!
(I garnished it saffron which is optional step) If you notice ghee while slicing it, that is perfectly alright as it will get absorbed in few hours. Store the remaining pieces in air tight container.
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Tags
besan flour ghee sugar sweet recipes
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Sandhya Riyaz
Hi, Thank you for taking a moment to know about me. I am Sandhya born to telugu parents in Pondicherry and was brought up in Sharjah. My native is Thraksha Rama ( Andhra Pradesh) but I have visited only once during childhood, but I remember my parents telling me the place has beautiful temples. My cooking inspiration is partly from my mom as I have never seen her taking off from cooking any day. She always makes delicious and tasty foods specially new experiments and trust me for my critics which I think inspired me in a way.
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