Mysore pak recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweets 
Prep Time5 mins    |  Cook time: 30 mins    |  Makes25 pieces


Besan/ Chickpea flour/ Kadala mavu 1/2 cup 
Ghee 1 cup 
Oil 1/4 cup 
Sugar 1 & 1/2 cup 
Sugar for sprinkling 1 tblsp 

           *Sure this measure gives 25 small pieces of mysore pak for 1/2 cup besan because there is 3 times more sugar and ghee. 
           *If you feel the ghee is more, you can skip the 1/4 cup oil.


  • Sift the flour to get rid of the lumps. Keep a tray, greased ready. Place sugar in a heavy bottomed pan, with water enough to immerse it. Say 1 cup of water.
  • Boil until 1 string consistency. That is, if you check between your fingers, a string will form as shown in the picture. Keep the flame in medium when the syrup is nearing its stage. Swipe the back of the ladle u use in the syrup for checking.
  • Add the flour slowly stirring continuously. I used whisk for easy mixing. Mix until smooth. The flame should always be medium.
  • Mix and keep oil and ghee ready. Start adding ghee slowly and add continuously like 2-3 tblsp at a time. Keep stirring until the ghee mixes and then add the next batch of ghee and repeat until you finish the ghee.
  • At one stage, the the colour changes to pale and frothy here and there, so be alert at this time and lastly the whole mixture starts frothy as shown in the picture. Also there will be a pleasant cooked besan smell along with ghee smell. Add 2 tsp of sugar granules and mix quickly (optional). 
  • Pour it to the greased tray and level it with a spatula. Sprinkle sugar if desired. Wait until warm and cut into desired shape. Let it cool down completely before transferring to the container.


  • Keep flame always in medium to not to miss the stage. 
  • If you want you can cut off the oil and add ghee fully. 
  • If you reduce the ghee  quantity, the texture wont be same soft and melt in mouth kind. So its up to you. 
  • I used two bread pans for spreading. You can use a small plate/ tray as per your convenience. 
  • Adding sugar at last stage gives a great texture but its optional. 
  • Use good quality ghee as the ghee lends the main flavour for this sweet.
  • I was impatient to wait until it completely cool down, so I got some imperfection.

Soft, melt in mouth Mysore pak is what you have now! Are you adding this to your Diwali 2013 to do sweets list!

mysore-pak recipe

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