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Mysore pak recipe | diwali sweet recipes | soft mysore pak

by Jeyashri suresh
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MYSORE PAK RECIPE

Recipe of Mysore pak with Video

This is the first time i am making Mysore Pak , but to my surprise it turned out extremely well and tasted exactly like Krishna Sweets Mysore pak. I made few batches and packed for my friends when i visited them during Navaratri. When i was searching in google for mysore pak recipes most of the recipes which i have come seen involves 2-3 cups of Ghee. And i finally i landed in here . Go ahead to try this delicious soft Mysore pak for this Diwali and surprise your family and friends.
Check my traditional Mysore pak recipe too. Check out the post on consistency of sugar syrup.
                                             Video of Mysore pak

INGREDIENTS: (YIELDS APPROX. 10 PIECES) Cooking time : 25 minutes

BESAN |KADALAIMAAVU 1 CUP
MELTED GHEE 1 CUP
SUGAR 1 CUP

Mysore pak recipe

METHOD:

  • Keep a tray greased with ghee.
  • In a pan, preferably non stick add a tsp of ghee and roast the  besan in a medium low flame till it emits a nice aroma. It will take 10 minutes. Though the original recipe doesn’t have this step ,as far as i have made the google search most of the recipes have included this step.
mysore pak step 1 step 2
  • Once done sieve the flour nicely.
  • This step is a must as it will give a smooth texture to the mysore pak.
step 3 step 4
  • Mix this sifted besan with 3/4th cup of ghee and make a smooth paste out of it. Ghee should not be hot.

step 5

  • In a deep wide pan,preferably non stick, add the sugar and add 1/2 cup of water.
  • Once sugar gets dissolved stop stirring and boil till this reach one string consistency.
  • You can check the one thread  consistency of the syrup between the thumb and the index finger.
  • Once it reaches the right consistency, add the ghee and besan paste which we mixed together. The consistency is more important else you will get hard or crumbled mysore pak.
step 6 step 7
  • Now keep the flame in medium low and stir continuously adding the remaining 1/4 cup ghee at frequent intervals.
  • Stir it nicely till it leaves the sides of the pan and doesn’t get stick to the bottom.
step 8 step 10
  • At this stage transfer it to the greased plate. It will spread smoothly.
  • Cut it into pieces with a knife or a pizza cutter when it is warm.
step 11 step 12

The entire process took just 20 minutes and as mentioned in the original recipe after adding the besan mixture to the sugar syrup it took less than 10 minutes for the mysore pak to get ready.
Mysore pak 1
Note:

  • One string consistency is a must and be careful not to miss it out .
  • At last also, when the mixture doesn’t gets stick to the bottom transfer it to the greased plate.
  • If it over cooked even for few minutes mysore pak will not be soft.

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87 comments

Akshara S October 7, 2013 - 8:22 am

Please post the recipe of horlicks mysore pak. Nandini sweets of Bangalore is famous in making horlicks mysore pak.

Reply
Bargavi Ravi October 9, 2013 - 5:46 pm

hi jeyashree,

just now tried the same waiting it for getting cool hope i'l get the same as ur's

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Bargavi Ravi October 9, 2013 - 6:00 pm

hi jeya,

as said I made the pieces it came out well but at the corners it is hard I think I should have added the besan ghee mix before a minute I guess rest it tastes so good..

thanks

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Nisha Rakesh October 28, 2013 - 12:00 pm

Hi jeya. Made mysorepak. It tasted perfect but it became too soft. All the pieces were stuck together. Had to eat it with a spoon 🙁 but I'm going to make it again..will cook it for a few more mins this time

Reply
jeyashri suresh October 28, 2013 - 12:26 pm

don't worry, take it out at the right stage it will turn out nice for sure

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sangeetha narasimhan October 30, 2013 - 8:11 am

Hi Jeyashri, Thank you for sharing this recipe. I gave this recipe to my aunt to surprise her sambandhi for her daughter's first Diwali (thala Diwali) . It turned out really super! She thanked me like anything. All credit goes to you

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sri October 31, 2013 - 6:30 pm

Hi Jeyshri,

This is the first time am trying mysore pak, to my surprise and shock, it came out great, it was melting in mouth mysorepak. Thank you jeyshri. Also, i somehow found the 1 string consistency. Good work.

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Shobha November 24, 2013 - 10:33 pm

Hello Jeyashri:

Thank you very much. I enjoy your posts.

The mysorepak came out well but I also get the besan flour taste and the bitterness of the flour at the end. Also, the roasting, even in low flame, starts to brown the flour. I could not get the glowing yellow colour that you get. What did I do wrong?

Reply
jeyashri suresh November 28, 2013 - 6:13 am

Thanks for the comment Shoba. The smell and colour purely depends on the quality of besan. Sometimes we never know on seeing it. It happened for me also when i bought a besan once. Nothing turned out well out of that besan. .So no wrong in the method

Reply
Lalitha Sundaram October 21, 2014 - 11:36 am

Just tried exactly following your steps. Came AWESOME.. All loved the look and the yummy taste. Thank you Jeyashri. Happy Deepavali wishes to you and your family - Lalitha

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Aksha Ramchandran September 3, 2015 - 7:19 pm

Thanks for the wonderful easy way to make Mysorepak. It came out great 🙂

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sneha November 6, 2015 - 5:53 am

I tried it today...It was awesome...My MIL told it tasted store brought...:)

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Unknown January 28, 2016 - 7:22 am

Hi jeyashri! I have tried many recipes from your blog and it came out very well. The way you explain really motivates us to try it out.Thanks!

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Radhalakshmi Rangachari January 28, 2016 - 7:23 am

Hi jeyashri! I have tried many recipes from your blog and it came out very well. The way you explain really motivates us to try it out.Thanks!

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padmanaban pillai April 13, 2016 - 11:29 am

Hi Jeyashri thanks for your recipes..

I have one doubt regarding ratio of INGREDIENTS,

My mother is telling 1:3 ratio to make this but yours is 1:1 why so much difference.

Reply
jeyashri suresh April 13, 2016 - 1:53 pm

It is the traditonal mysore pak which your mother is mentioning. I have one more variety of mysore pak which calls for 1:3 ratio. But this one comes out perfect and awesome.

Reply
Anonymous June 10, 2016 - 12:36 pm

Hi!...J...I'm so frustrated.. I love this mysorepaak...tried twice yesterday...failed both times... following recipe exactly.what am I doing wrong? 1st time like caramels...I swear I did only till 1 string....2 nd time soft n chewy..almost same as 1 st time...is there any way of saving these...and I am determined to make them right...any advice...so mad at myself for not getting this!!!! Yours look yum...

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Anonymous June 15, 2016 - 12:31 am

Hi!Jeyashri,love ur recipes. Don't know y my last post did not post about the mysorepaak. I tried the recipe 3 times n failed!! Then on the 4th day...I said let me give it one more try!! It worked...my dream of making mysorepaak finally came true!! It was not smooth , a bit grainy..so I think I need not to stir the sugar syrup..will try again..till I can perfect it..how would you make Horlicks mysorepaak..? Can't wait to see that n try it...thanx for ur super helpful recipes.

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jeyashri suresh June 15, 2016 - 5:00 am

Hi I am holiday and so the delay in reply. Glad u got it right. It generally comes out fantastic. The sugar syrup consistency is the key.

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Anonymous July 6, 2016 - 5:08 pm

Hi! J..disaster again...did everything so carefully. .but..I changed..the besan..did 1/2 besan and 1/2 horlicks..also..I think I over did the sugar syrup to softball or more...again got caramels!!! Was so scared that one string was not yet there..and I failed again...will try again after few days....looks like the key is in that one string...I kept testing. .looked like one string...hmmm...

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jeyashri suresh July 11, 2016 - 2:43 am

Hi, the sugar consistency is the key, please refer my detailed post on that. i have given the link in the post and also in the steps too. Also use only besan, i have tried with horlicks and not sure about the texture too

Reply
Anonymous September 1, 2016 - 7:52 pm

Update!!!
Till now tried this about 12 times, only came out twice!! This is my fav..but y doesn't it work every time. .going nuts...today again like caramel..so I reheated and put a bit of water to melt it back..ouch...now like halwa!!! Tomorrow is my bday..that's y I thought I would try. .no luck..I know it works coz it's come out OK twice..what am I doing wrong. ? Monday I start back on my diet so no more MP!! On the happy side ..it's a real tasty halwa!!

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jeyashri suresh September 5, 2016 - 1:47 am

hi sara, Since it came out well 2 times, i think some mistake is happening in the way you are making it. I have tried this many times but never flopped. Will surely post a detailed video on this mysore pak soon ,which will be helpful for you

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Anonymous September 6, 2016 - 3:41 pm

Plz. Post video..super helpful..
UPDATE..made it this morning. .came out perfect!!! I think I let the sugar syrup go a Lil more than one string..and used ghee one cup..but not melted..just room temp..whew...will try one more time to make sure..I'm not dreaming. ..thanx..for u r feedback. .I'm also going to try this recipe with fresh almond paste..1 c..1 c sugar..1 c ghee..let's c!! So excited. .that my mysorepa came out good today..thanx..

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Radhika Murlidhar Palav October 28, 2016 - 5:37 am

Hi.. my Mysore Pak came out extremely well last time. It was just perfect. However, this time even after cooling down to room temp it's still not setting. Any idea what went wrong?

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jeyashri suresh October 30, 2016 - 11:34 pm

The one string consistency must not have come or you have taken it earlier from the pan in the last stage.

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hema priya Subramaniam October 29, 2016 - 6:54 am

Hi Jey,
Happy Diwali, Tried Mysorepak . Came out really very good,the video u have shared have really helped me for every step. It tastes like Krishna sweets?. Thank you for the yummy receipe

Reply
veganmiss October 26, 2017 - 3:48 pm

Hi Jeyashri, tried this Mysore Pak recipe for this year's Deepavali and it came out very well. Thank you very much.

Madhuram

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