Homemade Mysore Pak Recipe | Traditional Recipe Made With Ghee
Mysore Pak is an iconic Indian sweet that originates from the Karnataka region of South India. Known for its rich, melt-in-the-mouth texture, it is made from roasted gram flour (besan), pure homemade ghee, sugar, and water. This indulgent dessert is a perfect addition to any festive occasion or special celebration, such as Diwali. The combination of ghee and gram flour creates a fragrant, smooth, and slightly crumbly delight that will leave your taste buds craving more. Follow this traditional Mysore Pak recipe for a truly authentic experience!
Cuisine: Karnataka
Course: Dessert
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Gram flour (besan) | 1 cup |
| Ghee | 1-1/4 cups |
| Sugar | 1-1/4 cups |
| Water | 1 cup |
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 15-20 pieces
Instructions
-
Preparation
Begin by preparing all the ingredients and having them ready for use, as the cooking process involves quick steps one after the other. Grease a small rectangular or square pan (about 10 x 6 inches outer dimension or 9 x 4 inches inner dimension) with ghee. This pan will help shape the Mysore Pak into a perfect form with decent height. -
Roasting the Gram Flour
In a heavy-bottomed pan, heat over medium flame. Add the gram flour (besan) and roast it gently for about 2 to 3 minutes until you start to smell a roasted aroma. This step is essential to remove the raw smell of the flour. Be careful not to allow it to brown or burn. Once roasted, remove the flour from the pan and set it aside in a bowl. -
Making the Sugar Syrup
In the same heavy-bottomed non-stick pan, combine the sugar and water. Bring the mixture to a boil while stirring constantly to ensure the sugar dissolves completely. After about 4 minutes, you’ll notice the sugar-water mixture becoming sticky and foamy. This is the one-string consistency stage, which is critical for the right texture of the Mysore Pak. At this point, lower the heat to low. -
Adding the Gram Flour
Slowly add the roasted gram flour into the sugar syrup while stirring continuously. Ensure there are no lumps and the mixture becomes smooth. Keep the heat low for the remainder of the cooking process to prevent burning. -
Incorporating Ghee
Begin adding the ghee in small portions, about 2-3 tablespoons at a time. After each addition, stir the mixture for about 3-4 minutes until the ghee is absorbed and the mass thickens. Continue this process, adding ghee in small batches, until all the ghee is incorporated into the mixture. Stir the mass consistently during this process. -
Final Consistency
Once all the ghee is added, continue stirring the mixture. The Mysore Pak should start to rise and bubble, taking on a frothy and porous texture. This is the sign that the Mysore Pak is nearing perfection. The mixture should now be smooth, with visible air pockets forming within it. -
Setting the Mysore Pak
Remove the pan from the heat and pour the Mysore Pak mixture into the greased tray. Gently tap the tray to level the mixture evenly. Using a ghee-coated spatula, smooth out the top of the mixture, pressing it lightly until it is evenly spread. -
Cutting and Cooling
Once the mixture is evenly spread and smooth, use a sharp knife to cut it into rectangles or diamond shapes, depending on your preference. Allow the Mysore Pak to cool completely at room temperature, which will help it firm up and hold its shape. -
Serving
Once cooled, gently lift the pieces of Mysore Pak from the tray and serve. It can be stored in an airtight container for up to 1 week at room temperature, or refrigerated for up to 2 weeks for extended freshness.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Protein | 2.5 g |
| Carbohydrates | 25 g |
| Fat | 12 g |
| Fiber | 1 g |
| Sugar | 18 g |
| Cholesterol | 30 mg |
Tips & Variations
- Adjusting sweetness: If you prefer a less sweet version, you can reduce the amount of sugar by 1/4 cup.
- Ghee quality: For the most authentic taste, use pure homemade ghee. The richness of ghee is key to achieving the traditional melt-in-your-mouth texture.
- Flavor enhancements: Some people like to add cardamom powder or a pinch of saffron for additional fragrance and flavor. You can sprinkle a few cardamom seeds or saffron strands when adding the ghee.
Mysore Pak is a timeless treat that is often enjoyed during special occasions and festivals like Diwali. Its rich texture and unique flavor make it a cherished dessert in South Indian cuisine, and now you can recreate this delightful sweet at home with this traditional recipe!
