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Mysore pak recipe | How to make mysore pak

By swasthi , on June 15, 2020, 56 Comments, Jump to Recipe

Mysore pak – Popular South Indian sweet recipe made with gram flour, sugar & ghee. Mysore pak is a classic traditional sweet dish which is said to have been originated in the kitchen of Royal Mysore palace. This aromatic and delicious sweet is prepared using besan/ gram flour, sugar and ghee. Commercially sold mysore pak also uses a small amount of oil to get a unique texture.

mysore pak

To make mysore pak, one need not possess any special skills but understanding the method is crucial to getting the perfect texture.

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A correctly made mysore pak is light, slightly crunchy, not hard, edges with crumbs and the cube has a porous texture with a delicious aroma.

It should not have traces of ghee over it and should not release ghee when eaten.

To get the right texture, the ratio of the ingredients used is very important. I suggest not to alter the recipe if you are keen to get the same texture as seen in the pictures.

The mysore pak recipe I have shared here is to make a small batch that yields about 12 medium sized pieces. Even a beginner or a first timer will be able to handle this quantity with ease.

This recipe can be doubled or tripled but stirring a large batch would be a real arm work as it requires constant stirring and one needs to be quick. So I usually make 2 batches on the same day as it is easy to handle small batches.

Do use a heavy kadai or pan with a good strong spatula for stirring. About 3 to 4 years ago, I had made this in a brand new prestige omega plus nonstick handi. The entire coating completely came off to the mysore pak.

Even a cast iron pan didn’t work well for me as it is hard to control the heat and the mysore pak got overcooked towards the end. So a heavy bottom steel pan, pressure pan or a kadai works well.

More Sweet recipes
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1. Sieve besan well twice. Set this aside dividing to 3 parts. Make sure there are no lumps in the flour.

sieving besan 2 times to make mysore pak

2. Grease a small pan well and set aside. I used a mini loaf pan.

greasing a small pan to mould mysore pak

3. Burner 1 – Begin to heat ghee and oil in a kadai or pot on a low to medium flame. We need hot ghee and oil to add to the bubbling besan and sugar syrup later as and when needed.

heating ghee & oil to make mysore pak

4. Burner 2 – Add sugar to a kadai along with water.

making sugar syrup to make mysore pak

Making sugar syrup

5. Boil it on a medium heat stirring often until a one string consistency is achieved.

boiling till 1 string consistency to make mysore pak
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6. To check one string consistency, take a small portion of the sugar syrup in between your thumb and index finger. Move the fingers apart, you should be able to see a single string formed.Take care as the syrup will be too hot.

checking one string consistency of syrup to make mysore pak recipe

7. Make sure your oil and ghee are getting hot.

How to make mysore pak

8. Add 1/3 rd portion of the besan to the bubbling sugar syrup. The flame has to be medium and the syrup bubbling well at this stage else the mysore pak turns flat and not porous. Stir until all the flour blends well with the syrup.

adding part of besan to syrup

9. Then add the next 1/3rd portion of flour and repeat adding the last part too following the same process.

adding next batch of flour
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10. At this stage there should be no lumps and the flour should have blended well with the sugar syrup.

check for lumps in syrup

11. Add in 1 ladle full of hot ghee & oil to the besan mixture. Immediately the oil and ghee must sizzle, meaning it is hot enough. Make sure the ghee is really very hot otherwise increase the flame of burner 1 to keep ghee & oil consistently hot. Quickly stir well until all the ghee has been absorbed.

pouring hot ghee to mysore pak mixture

12. Repeat adding the ghee in parts and repeat stirring until the ghee is well absorbed each time.

pour next batch of ghee

13. As you keep adding the ghee, every time it has to sizzle, then stir well until absorbed. If you do not have enough ghee and oil left in the kadai on burner 1, then you can add 2 tbsp more each of oil and ghee and heat it quickly. I did not use any excess.

Consistency of mysore pak mixture

14. At one stage, you will see the mixture just begins to leave the pan.

the mixture just begins to leave the pan

15. Quickly add some hot ghee and stir. Do not add a lot at this stage as it will leave out the excess.

add some hot ghee and stir
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16. When the mysore pak is about to finish,  the mixture will become very thick, with lot of pores or bubbles. No more adding ghee at this stage otherwise it will ooze out the excess. The mixture will leave the pan completely within few seconds.

mixture leaving pan

Setting the mixture

17. Be very very quick and transfer to a greased pan. With the help of a greased spoon, light level the top. Traditional mysore pak is actually not leveled but I suggest to reduce the crumbs.

poured mysore pak mixture to greased tray

18. Set aside for 10 to 15 mins. Invert it on a board. Cut to desired sized pieces.

slicing mysore pak
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Cool mysore pak completely and store in a air tight jar. It keeps good for 10 days at room temperature.

mysore pak recipe

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mysore pak recipe

Mysore pak recipe

A popular South Indian sweet made with gram flour, sugar and lots of ghee. This recipe yields Mysore pak that has a delicate crumb with a mouth melting texture.
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For best results follow the step-by-step photos above the recipe card

Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Servings12 pieces
AuthorSwasthi

Ingredients (1 cup = 240ml )

  • 1 cup besan or gram flour
  • 1 ¾ cup sugar (can reduce to 1¼ cup but texture will be like burfi)
  • ½ cup water
  • 1 cup ghee (pure good quality ghee)
  • ½ cup oil (preferably peanut oil, if you skip it will be like burfi) (refer notes)

Optional – use if needed. I have not used

  • 2 tbsps oil
  • 2 tbsps ghee
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Instructions

Preparation

  • Pour 1 tbsp ghee to a small tray and grease it well for setting the mysore pak. Set this aside.
  • Place a sieve over a large bowl. Measure and add besan to the sieve. 
  • Next sieve it well twice. Divide the flour to 3  parts and transfer them to small bowls. Set this aside.
  • On one burner of the stove place a kadai and pour ghee and oil. Begin to heat it on a low to medium heat.

Sugar syrup for mysore pak

  • On another burner, place a wide deep pan. Pour the sugar and water. Begin to heat it.
  • Boil the sugar syrup stirring often until it reaches a one string consistency.
  • To check one string consistency of the syrup, take a small portion of the syrup in between the thumb and index finger. Move the fingers apart. You must be able to see a single string in between the fingers.
  • Ensure the oil and ghee are turning hot. 

How to make mysore pak

  • Add 1/3 rd portion of flour to the bubbling sugar syrup. Flame must be medium and the sugar syrup bubbling well otherwise mysore pak turns flat. Stir well until all the flour blends well with the syrup.
  • Then add the next 1/3 rd portion of flour. Repeat adding the last part too following the same process.
  • At this stage there must be no lumps & the flour must blend well with the sugar syrup.
  • Next add in 1 ladle full of hot ghee & oil to the pan. Then immediately  oil and ghee must sizzle, meaning it is hot enough. Make sure the ghee is really very hot otherwise increase the flame of burner 1 to keep ghee & oil consistently hot. Immediately stir well until all the ghee has been absorbed.
  • Repeat adding the ghee in parts & repeat stirring until the ghee is well absorbed every time.
  • As the ghee is added every time it has to sizzle. Then stir well until absorbed. If you do not have enough ghee left in the kadai, then pour 2 tbsp more each of oil and ghee. Then heat it quickly. I did not use any excess.
  • Quickly pour some hot ghee and stir. Do not add a lot at as it will leave out the excess.
  • When the mysore pak is about to finish, the mixture will turn very thick with lot of pores or bubbles. Do not add any more ghee at this stage otherwise it will ooze out the excess. The mixture will leave the pan completely within few seconds.
  • Be very very quick and transfer to a greased pan. Level the top with the help of a greased spoon. Keep this aside for 10 to 15 mins. Invert it on a board. Cut to desired sized pieces.
  • Cool mysore pak completely. Store in a air tight jar at room temperature
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Notes

Oil is used to get the porous and airy texture. Replacing it with ghee may affect the texture but the pieces will still come out good.
There will be no oil smell in the mysore pak if you use good quality oil.
For health reasons, I suggest using peanut oil as it has a high smoke point. While we heat the oil and ghee, it may smoke up sometimes.
The addition of peanut oil infact enhances the aroma of mysore pak.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

Video

NUTRITION INFO (estimation only)

Nutrition Facts
Mysore pak recipe
Amount Per Serving
Calories 408 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 11g69%
Cholesterol 44mg15%
Sodium 7mg0%
Potassium 84mg2%
Carbohydrates 34g11%
Fiber 1g4%
Sugar 30g33%
Protein 2g4%
Calcium 5mg1%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

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About swasthi

Iโ€™m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthiโ€™s Recipes will assist you to enhance your cooking skills.
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Comments

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  2. Gaargi says

    November 24, 2020

    Best recipe ever! It turned out perfect in both taste and texture!! Was a hit for Diwali. Thank you!!

    Reply
    • swasthi says

      November 25, 2020

      Glad to know!

      Reply
  3. Sukshma Vedere says

    November 14, 2020

    I doubled the quantity and tried this for Diwali. My mixture started becoming airy and bubbly while I was 2/3 way through the ghee . I still had one whole cup of ghee and oil left.
    The taste was good but my Mysore Pak was a little crumbly. It wasnโ€™t too bad for the first try ๐Ÿ™‚ Thanks for the recipe!

    Reply
    • swasthi says

      November 16, 2020

      Hi Sukshma
      You are welcome. Making perfect mysore pak needs a bit of practice. I think you were not fast enough to work/stir while you added the oil and ghee. Just give another try you will get it. Also try 1X and don’t double the recipe until you are very confident. Hope this helps.

      Reply
  4. Dharini says

    November 14, 2020

    5 stars
    Thanks for sharing. I tried it last night and it came out really well. I used half the portions as a trial. The pieces are not super soft and that’s because i added a little less ghee

    Reply
    • swasthi says

      November 14, 2020

      Hi Dharini
      You are welcome! Glad to know mysore pak turned out good.
      Yes any changes to the ghee or oil proportions in the recipe will alter the texture. Thanks for the comment

      Reply
  5. Jaymin says

    November 11, 2020

    Tried to make it today. Didnt turn out well. When I added the besan the texture got hard.

    I will try again. Hopefully it turns out better.

    Reply
    • swasthi says

      November 14, 2020

      Hi,
      I guess you went wrong with the sugar syrup consistency. If you are not an experienced cook you won’t get it right in the first trial. Yes give another try. Also watch the video before attempting

      Reply
  6. Shaji Shaju says

    November 8, 2020

    5 stars
    Very very useful.

    Reply
    • swasthi says

      November 14, 2020

      Thank you

      Reply
  7. Priya says

    September 20, 2020

    5 stars
    I tried it for the first time and I was skeptical if it would come well. But, it came so well. The texture was perfect and it tasted so good. It was especially loved by Friends from Karnataka… Awesome….

    Reply
    • swasthi says

      September 21, 2020

      Hi Priya,
      Glad to know! Thank you so much for leaving a comment

      Reply
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  9. Jyothi says

    August 14, 2020

    5 stars
    First time I tried it was a flap..today I tried it turned out very well..thank u

    Reply
    • swasthi says

      August 14, 2020

      Welcome Jyothi
      Glad to know
      Thank you

      Reply
  10. Suhasini says

    July 29, 2020

    5 stars
    Hi Swasthi
    I was a bit skeptical before making Mysore pak, if I could really pull it off. As always I read your entire recipe couple of times and then decided I have to try this as had many childhood memories attached to Mysore pak. my dad’s one of the favourite sweets. He would get it from store on festival/ occasions up until we grew up.
    I had to try this out for him to have. this attempt of mine has been good as my parents loved it a lot. My mom said that she was very happy to eat the homemade Mysore pak and could never imagine it being made at home. a big thankyou to you for making this happen through your lovely recipe. Looking forward to try many of your recipes.

    Reply
    • swasthi says

      August 1, 2020

      Hi Suhasini
      Great to hear that! You are most welcome!
      Thank you so much for sharing the pictures and leaving a comment here.
      ๐Ÿ™‚

      Reply
  11. Srivani says

    June 13, 2020

    5 stars
    Hi… I have made this… Taste is good…. First time I have made with only one cup ghee, 11/4 cup sugar n 1cup besan… It tasted like medium soft burfi… But still tastes good… Second time I have used half cup ghee n half cup oil…. Sugar 11/4cup….i got very hard n crumbled texture…. I need to make like sweet shop mysore pak…

    ..

    Reply
    • swasthi says

      June 16, 2020

      Hi Srivani
      I made mysore pak with several variations. But the recipe shared in this post always yields me the best. It comes close to the authentic traditional mysore pak. Not hard at all but with a right crunch. Any changes may alter the texture and taste. Second time you got is hard may be because you altered the quantities or overcooked.

      Reply
  12. Laxmi Abhilash S says

    April 27, 2020

    5 stars
    Mysore pak Recipe is just simply super. The detailed description of making along with video n pictures are so so helpful for beginners..The first trial itself came so well.. Thank you so much !!! ๐Ÿค—๐Ÿค—

    Reply
    • swasthi says

      April 27, 2020

      Hello Laxmi,
      You are welcome. So glad the recipe worked well for you!. Thank you!

      Reply
  13. Nithya says

    April 27, 2020

    5 stars
    First time tried mysore pak. Came out exceptionally well. Measurements were perfect. Thank You!

    Reply
    • swasthi says

      April 27, 2020

      Glad to know Nithya
      Thank you

      Reply
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  15. Vaidhei says

    October 21, 2019

    5 stars
    Hello Akka,
    I don’t have a tray like yours. What can I use. Can I use a plate or box?

    Reply
    • swasthi says

      October 21, 2019

      Hi Vaidhei,
      You can use any box or a deep plate.

      Reply
  16. Namit Arora says

    November 3, 2018

    5 stars
    Can I change the quantity of sugar?Thanks for this great recipe.

    Reply
    • swasthi says

      November 4, 2018

      Welcome Namit Arora
      You can make the recipe by reducing the sugar to 1.25 cups and skipping oil completely. But the texture of mysore pak will change and it will not turn porous, light with a sight crunch. It will turn just like any other burfi but not mysore pak. I think you should go ahead and try the recipe as it is.

      Reply
  17. Soumya says

    October 4, 2018

    5 stars
    Wow! ๐Ÿ˜ฎ I & my MIL ventured into making this mysore pak. It came out so good In fact better than the sweet shop mysore pak. Thanks for sharing the recipe

    Reply
    • swasthi says

      October 5, 2018

      Welcome Soumya
      So glad to know it came out good. Thank you very much for the comment. You made my day!
      ๐Ÿ™‚

      Reply
  18. Anu says

    September 28, 2018

    5 stars
    Looks gorgeous!!! Will be trying it soon. I tried a lot of your recipes and they all turned awesome. Thank you

    Reply
    • swasthi says

      September 29, 2018

      Welcome Anu
      Thanks for trying. Yes do try the mysore pak.

      Reply
  19. Hema says

    September 13, 2018

    5 stars
    I made these yesterday with the hope they will come out good. They turned out Fantastic. Thank you and keep inspiring us!

    Reply
    • swasthi says

      September 13, 2018

      Welcome Hema
      Very happy to know mysore pak came out good. Thank you so much

      Reply
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  21. Jaya says

    September 1, 2018

    5 stars
    My mysore pak turned out awesome. Too good. I had friends home and it vanished in less than 30 minutes. I also made many recipes from here and they turn out awesome always. Thanks a lot for putting up your recipes online.

    Reply
    • swasthi says

      September 2, 2018

      Welcome Jaya
      Thanks for trying

      Reply
  22. Gayathri says

    January 4, 2018

    5 stars
    I have never tried this because I donโ€™t like Mysore pak even though I am a sweet lover. It came very nice n the quantities of ingredients are perfectly said. Now I became a Mysore pak lover ?.
    Thanks for the recipe.

    Reply
    • swasthi says

      January 5, 2018

      Welcome Gayathri
      Thanks for trying and the comment.
      I guess earlier you didn’t like mysore pak either since it is too hard & crunchy or it is too soft.
      I too never like something like that. This one is good with a light and just perfect texture.

      Reply
  23. Mohini says

    September 22, 2017

    5 stars
    Nice…

    Reply
  24. Tina says

    August 30, 2017

    5 stars
    Came out very very good. Thanks a lot. Keep posting

    Reply
  25. shamanth says

    August 25, 2017

    5 stars
    Hello. I did as shown it came good and i used less oil but it was good
    Thank you

    Reply
    • swasthi says

      August 25, 2017

      Hi Shamanth
      Happy to know it turned out good. Can you please share exactly how much ghee and how much oil you used. It will help others if they want to reduce.

      Reply
      • shamanth says

        August 26, 2017

        Well i used 100 gm of ghee and 100 oil for 250 grm besan flour and sugar

        Reply
        • swasthi says

          August 26, 2017

          Thanks for sharing. I make soft mysore pak like sri krishna sweets which comes close to the proportions mentioned by you but it is made with only ghee, so turns soft. Thanks again for your time.

          Reply

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