Mysore Pak Recipe (ghee mysore pak recipe | soft mysore pak recipe) – This post may contain affiliate links, which means I may earn a small commission if you purchase through these links. This comes at no extra cost to you and helps support the content creation process. I appreciate your support!
Don’t let the humble appearance of this Soft Mysore Pak fool you – it’s one of those sweets that’s a delightful melt-in-your-mouth treat, even if it doesn’t seem so at first glance. Check out the Mysore Pak Recipe!
What is Mysore Pak
Ghee Mysore Pak is a traditional South Indian Sweet that was first prepared in the city of Mysuru (Mysore) in the state of Karnataka, India. Known for its rich taste and smooth texture, this is a sweet treat loved by many.
Made with just four ingredients that are besan (gram flour), ghee (clarified butter), sugar, and water. The nutty goodness of gram flour, the sweetness of sugar, and the richness of ghee make it an absolute delight!
On a personal note, Ghee Mysore Pak holds a special place as my favorite Indian sweet (Indian Mithai). It might look like a simple sweet treat, but trust me you will fall in love with the melt-in-the-mouth texture! 😋
Simple ingredients, precise measurements, and this fail-proof recipe. So, get your ingredients together and try this Easy Mysore Pak Recipe!
Why You Will Love This ❤️
- Rich and Decadent
- Simple Ingredients
- Perfect Balance of Sweet & Nutty
- Melt-in-the-Mouth Texture
- Traditional South Indian Delicacy
- Enjoyed on various occasions
Check Out Mysore Pak Recipe Video
Mysore Pak Recipe Ingredients
The Perfect Ghee Mysore Pak is easily prepared with just four staple ingredients! I’ll list each ingredient used below in a quick rundown:
Besan (Gram Flour): Often called gram flour, besan is made from ground chickpeas and is a staple in Indian cuisine. It is the main ingredient of the recipe so, it is important to roast the besan properly in this recipe.
Ghee (Clarified Butter): is used generously in Mysore Pak as it helps bind the ingredients together.
Sugar: is used as a one-string consistency sugar syrup, which is added to the ghee and besan mixture later. To achieve the signature soft texture of Ghee Mysore Pak, the sugar syrup must have a precise consistency.
Water: is used in preparing the sugar syrup.
How to Make Mysore Pak (Stepwise Photos)
Step 1 – Roast the Gram Flour (Besan)
Heat a pan on low heat and add gram flour (besan) to it. Roast the gram flour on low flame for 7-8 minutes or until it achieves a light brown color.
It is important to keep stirring while roasting to make sure even browning. Avoid over-roasting the gram flour as it can lead to a bitter taste.
Once the gram flour (besan) is evenly roasted, transfer it to a mixing bowl. Make sure that the besan has cooled slightly.
Step 2 – Melt Ghee
Next, take another saucepan and add ghee to it. Let it melt completely. Heat it only till it melts and then take it off heat.
Step 3 – Combine Besan and Ghee
Carefully add half of the melted ghee to the roasted besan. Add it in small batches; this makes it easier to combine. Keep the other half of the melted ghee aside. It will be used later in the recipe.
While pouring the melted ghee, make sure to stir the besan at the same time. This prevents lumps from forming. Prepare a smooth mixture.
Step 4 – Prepare Sugar Syrup
In another saucepan, combine sugar and water. Stir occasionally and let the sugar dissolve in the water.
To check the consistency of the sugar syrup, take a small amount between your fingers. When you stretch it, it should form a single thread known as “one-string consistency”.
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Step 5 – Combine Besan Mixture with Sugar Syrup
Carefully add the ghee and gram flour mixture at intervals to the sugar syrup while consistently stirring.
It is important to stir constantly. This will help in evenly combining the ghee and gram flour with the sugar syrup.
Step 5 – Add the Remaining Ghee
Now, add the remaining ghee at intervals while stirring constantly.
Stir and let it cook. It will gradually thicken over time. Cook the mixture slowly and until it becomes thick.
Switch off the heat when the ghee is completely incorporated into the mixture. Do not overcook.
Step 5 – Transfer to a Greased Tray
Immediately, transfer the thickened mixture to the greased tray, and spread it evenly. Let it cool down for 4-5 hours or till it becomes firm.
Step 6 – Cut into Pieces
Once the Ghee Pak is set and becomes firm, cut into pieces.
Step 7 – Garnish and Serve
The Best Ghee Mysore Pak is now ready to be enjoyed! Serve it by sprinkling some chopped nuts on top.
It requires patience and time to perfect Mysore Pak. Stay patient and make adjustments based on your previous attempts.
Serving & Storing
Enjoy this sweet treat with your loved ones during festive times like Diwali, religious ceremonies, or other celebrations. Serve as a dessert at the end of a meal.
You can store Mysore Pak in an airtight container at room temperature for up to 1 week. If you want to store it for longer, refrigerate it in an airtight container for up to 2 weeks. Before serving, bring it to room temperature.
Recipe Tips
- Give the gram flour (besan) proper attention while roasting it on low heat. That’s the trick for the best flavor.
- While making the sugar syrup, make sure to get that one-string consistency. This is very important.
- Keep stirring the ghee-besan mixture continuously to make sure it cooks evenly and is lump-free.
- For clean cuts of the Pak, make sure it is properly set. Use a sharp knife to cut the set Mysore Pak. Dip the knife in warm water for smoother and neater slicing.
More Dessert Recipes!
- Coconut Almond Ladoo
- Easy Mango Coconut Burfi
- Make Perfect Belgaum Kunda at Home!
- Puran Poli | Sweet Lentil Flatbreads
- Kada Prasad | Atta Halwa
Thank you for taking the time to read the post! ❤️
I really hope you give this Soft Ghee Mysore Pak Recipe a try and love it as much as we do! Don’t forget to leave a star rating ★ in the comment section below. Your feedback means a lot! 💬
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Happy cooking, dessert lover! ✨
Ghee Mysore Pak
Equipment
- 1 saucepan
- 1 pan
- 1 bowl
Ingredients
- 1 cup Besan (gram flour)
- 1 cup Ghee (clarified butter)
- 1 1/4 cup Sugar
- 1/2 cup Water
Instructions
- Heat a pan and add besan to it. Roast the besan on low flame for 7-8 minutes until it achieves a light brown color.1 cup Besan (gram flour)
- In a separate pan, heat ghee. Mix half of the melted ghee with the roasted besan in a bowl, ensuring there are no lumps. Keep the other half aside.1 cup Ghee (clarified butter)
- In another pan, combine sugar and water to create a sugar syrup. Cook until it reaches a one-string consistency.1 1/4 cup Sugar, 1/2 cup Water
- Gradually add the ghee-besan mixture to the sugar syrup, stirring continuously to prevent lumps from forming.
- Add the remaining melted ghee at intervals. Keep stirring the mixture. Continue cooking until the mixture thickens.
- Once the mixture achieves a thick consistency, transfer it to a greased tray or plate. Spread it evenly and allow it to cool for a few hours.
- After it has cooled and solidified, cut the Mysore Pak into pieces. Your delightful Ghee Mysore Pak is ready to be served!
Notes
- Roast the besan on low flame to achieve a light golden-brown color.
- While mixing besan with ghee, ensure there are no lumps.
- Be precise with the measurements of ingredients.
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