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    Home » Diwali Recipes » Diwali Sweets

    Fail-proof Mysore Pak Recipe [with VIDEO]

    Published on October 23, 2020 · Updated on October 27, 2020 - This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. See disclosure policy.

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    A fail-proof Mysore Pak recipe that will show you how to make mysore pak at home with fool proof visual cues, pro tips, & timestamps, so that you can get it right every single time.

    And you know the best part? This perfect, delicious crumbly Mysore Pak requires only 3 ingredients & 10-15 minutes to make! Makes for the perfect Diwali sweet to indulge in or wow your guests!

    close up of 4 pieces of mysore pak placed on a blue plate

    If you aren’t familiar with this dish, Mysore Pak is a popular South Indian sweet dish, which is primarily made with besan, sugar and ghee.

    Though there are a few different ways this dish can be made as – mysore pak can be soft, hard or crumbly. And you can certainly substitute some of these ingredients with others.

    But in my (very biased) opinion, this crumbly version (with lots of layers and air pockets) is the best, as it’s neither too hard to bite into, nor too soft and mushy, it’s got just the perfect crumbly texture that will melt-in-your-mouth.

    And of-course this dish can be made all year round, but it’s especially perfect around Diwali, when you might have many guests visiting on relatively short notice, whom you can now wow by whipping up homemade Mysore Pak, which trust me is a rarity!

    That being said, consider this fair warning – I would suggest you read this recipe / see the video a couple of times, before you first attempt it – even the notes / tips etc. Because even though this recipe requires only 3 ingredients, and takes only 10-15 minutes to make, there is very little room for error with this one.

    That is also the reason why I have given as many details as possible (complete with do’s and don’ts AND exact time stamps) for this recipe. AND even shared a recipe video! But if you still have any additional questions, feel free to drop me a comment, and I’ll get back to you really soon!

    On to the recipe..

    The 3 Ingredients You Need

    top shot of the 3 ingredients required to make mysore pak - besan, sugar and ghee

    Ingredient notes

    Besan – Use sieved besan to get rid of all knots

    Sugar – Use granulated sugar and not powdered sugar

    Ghee – Start with melted ghee for this recipe, the timings for heating will stay consistent then

    How to Make Mysore Pak (Step by Step Recipe with Tips & Timestamps)

    Step 1

    In a thick bottomed pan, take 1 cup sugar + 1/4th cup water (basically just enough water to cover the sugar).

    Tip (and Time Stamp): Do not use a non-stick pan, as high temperatures may mess with the coating. Also, note down the time you switch on the gas to make the sugar syrup. In my case, it was 4 pm. And I’ll keep updating the actual time it took me for this whole recipe, as we go on.

    Step 2

    Start heating the sugar water mix on medium heat (stirring intermittently) till there is a very light boil.

    And as soon as you switch on the flame for the sugar syrup – in a separate pot, also start heating the 1 cup melted ghee on a low flame.

    Tip (and Time Stamp): It is important to start heating the ghee at the same time (and on a low flame) that you turn on the gas for the sugar syrup (in my case 4 pm) – as it will ensure the ghee is warm enough without overheating/getting burnt. Because the ghee has to be just at the right temperature, not cold, not room temperature, but not boiling/burnt.

    Coming to the sugar syrup – ensure that you do not overcook the mix, this step is complete as soon as there is a very light boil. Overcooking will significantly alter the consistency of the final product. I switched on the gas at 4 pm, and there was a light boil at 4.03 pm.

    step by step photos of making mysore pak - the first few steps of heating sugar & water mix and ghee

    Step 3

    Once you see the light bubbles on the sugar syrup, add 1/2 cup sieved besan to this sugar syrup, and mix it in, stirring continuously. Ensure to keep an eye on the ghee also, so that it doesn’t overheat.

    Tip (and Time Stamp): It is important to stir continuously, so that there are absolutely no knots in the besan. You can also use a whisk to make it easier to get rid of all the knots. This step took me 2 more minutes, and it was 4.05 pm by the time the besan was all mixed in. Total time so far – 5 minutes.

    step by step photos of making mysore pak - adding besan and mixing it in

    Step 4

    Once the besan is all mixed in, add the hot ghee (slowly, in 3 parts). Ensure to stir continuously, till all the ghee is mixed in.

    Tip (And Time Stamp): It is important to add the ghee in 3 parts (about 1/3rd cup at a time), to give time for the sugary besan mix to absorb all the ghee before you add more.

    Moreover, as soon as hot ghee touches the besan mix, it will instantly cook parts of it, and at this point you will also be able to see the many layers that are getting created.

    Which is why at this time, it is critical (more than ever) to keep stirring continuously, because that’s what will keep creating all those delicious layers and air-pockets.

    It took me 2 minutes to incorporate all the ghee, which means at this point it was 4.07 pm. Total time so far – 7 minutes.

    step by step photos of making mysore pak - adding ghee in and slowly incorporating it

    Step 5

    From this point on, just ensure you stir continuously, till you can see all the different layers, and the ghee starts coming out in the sides. At which point, you must switch off the gas, and pour the mix in a container immediately.

    Tip (And Time Stamp): Once you see the ghee leave the sides, turn off the gas immediately. This should take about 2-3 minutes from the time all the ghee was added, but this time might vary, so keep a watch out for when ghee leaves the sides.

    In my case, it took me 3 minutes, which means my mysore pak was ready at 4.10 pm (Total 10 minutes from the start).

    But this time can vary by a few minutes depending upon the kind of cooktop you are using, and for this recipe a few seconds here and there could mess with the consistency, so pay very careful attention here. The ghee leaving the sides is the best indicator your mysore pak is ready.

    Also, there should be a little ghee leaving the sides, not a whole pool of ghee.

    If you over-cook it, you will get hard Mysore Pak.

    On the other hand, if you under-cook it, you will get soft Mysore Pak with barfi like texture.

    The goal, in this case, is to get a crumbly soft texture, which holds firm, but breaks easily, and one that has a lot of layers and air-pockets.

    step by step photos of making mysore pak - final few steps to ensure texture & pouring it in a container to set & cool

    VERY IMPORTANT!! Choose the container you pour this mix into wisely. It needs to be able to withstand high temperature, and should be a little thick all around – steel/glass containers will work well.

    Also consider the shape and the size of the container you choose, as the shape will determine the shape of the mysore pak and the size will determine the thickness.

    I use this rectangular Pyrex glass storage container for this quantity of Mysore Pak.

    FINAL Step

    Let it rest for 10-15 minutes before you break it into squares (or rectangles) to serve.

    After you pour the mix into the container of your choice, it will bubble a little, before it settles down.

    DO NOT try to flatten it or help it settle in any way. This might mess with the layers that will develop naturally. I’d say leave it alone for 10-15 minutes, and then cut and serve.

    What does an ideal crumbly Mysore Pak look like?

    The ideal crumbly Mysore Pak will have lots of air pockets and layers, and will appear a little brown in the center, but yellow on top & bottom (see featured image).

    The color varies in this manner because we pour the mysore pak mix into the container at a certain temperature, and the top & the bottom are exposed (and are in immediate contact with either container or air) & cool down immediately, but the center retains warmth, and continues to cook and brown.

    4 pieces of mysore pak on a blue plate

    Note:

    This recipe calls for continuous stirring, and scraping (the bottom and the sides) to mix everything well, create air pockets, and also to avoid having a burnt layer at the bottom or sides.

    Which admittedly is quite the hand workout, but all the stirring and scraping is very critical to how this recipe turns out, so it’s not something that is optional.

    Recipe Video

    This is the kind of recipe that has a low margin for error, so in addition to the step by step photos above, it will be helpful to actually see someone make it, and so I am sharing a video recipe of me making mysore pak. In the hope that you’ll find value in seeing how it is made. If you still have questions, I am happy to answer in the comments below. 🙂

    Variations

    Hard Mysore Pak – Some (very few) people prefer a version of mysore pak that is harder & firmer than this crumbly variety that I have shared. For this version, you need to only cook the besan mix for a few more minutes than mentioned in the recipe. But this can get tricky, because a minute here and there might make it too hard to even bite into.

    Soft Mysore Pak – This softer version of mysore pak is more like Barfi, and is more widely loved. A lot of people prefer this texture over the crumbly mysore pak. For this version, you need to remove the besan mix a few minutes earlier than mentioned in this recipe. But again, you will need to determine the best time because if you remove it too soon, you will get that raw besan taste in your mouth.

    Jaggery Mysore Pak – In this version, sugar is replaced with jaggery. I personally have not tried this, but it’s on my list to try, especially since I have already replaced white sugar with jaggery in my day to day cooking.

    Frequently Asked Questions

    What to do if Mysore Pak becomes powder and doesn’t bind?

    It’s difficult to salvage the mysore pak if it has all turned into powder that doesn’t bind. But you can repurpose it and make a version of kheer by adding it to milk & stirring until it dissolves, and garnishing with nuts & saffron. Or adding a little ghee to bind them into ladoos.

    What to do if Mysore Pak became Halwa?

    Since mysore pak has a small margin for error, there is not much you can do to repair and rectify it after the fact, once you have poured it from the pan & let it set. So if mysore pak has turned into a halwa, the best thing to do is eat the halwa, and try again. It’s a tricky recipe to get right at the first go.

    More Indian Sweets to Try

    Eggless Nankhatai
    Delicious Besan Ladoo
    Churma Ladoo Recipe

    As always, I hope you found this recipe useful. If you did, please let me know your rating ⭐️ and feedback 📲 in the comments below, or simply rate the recipe right on the recipe card. I’d really appreciate it. ❤️ 

    4 pieces of crumbly mysore pak on a blue plate

    Mysore Pak Recipe

    quick and easy mysore pak recipe even for beginners, as it's shared with fool proof visual cues and pro tips to make it right the first time and every single time
    5 from 8 votes
    Print Pin Rate
    Course: Dessert, Indian Sweets
    Cuisine: Indian
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 12 pieces
    Calories: 215kcal
    Author: Shantala Shenoy Nayak

    Equipment

    • Pyrex Rectangular Glass Container

    Ingredients

    • 1/2 cup besan run through a sieve to remove knots
    • 1 cup sugar granulated
    • 1 cup ghee melted
    Prevent your screen from going dark

    Instructions

    • In a thick bottomed pan, heat up 1 cup sugar + 1/4th cup water (on medium heat), stirring intermittently, till you get a very light boil.
    • Also, as soon as you switch on the flame for the sugar syrup - in a separate pot, start heating the 1 cup melted ghee on a low flame. It is important to start heating the ghee at the same time, so that the ghee is warm enough, without getting overheated/burnt.
    • Once you see the light bubbles on the sugar syrup, add 1/2 cup sieved besan to this sugar syrup, and mix it in, stirring continuously, to ensure no knots are formed in the besan flour.
    • Once the besan is all mixed in, add the hot ghee (slowly, in 3 parts), and ensure to stir continuously, till all the ghee is mixed in. It is important to add about 1/3rd cup of ghee at a time, to give time for the sugary besan mix to absorb all the ghee before you add more.
    • Once you've added all the ghee, just ensure you stir continuously, till you can see all the different layers, and the ghee starts coming out at the sides. At which point, you must switch off the gas, and pour the mix in a container immediately.
    • After you pour the mix into the container of your choice, it will bubble a little, before it settles down. DO NOT try to flatten it or help it settle in any way. This will mess with the layers that will develop naturally. I’d say leave it alone for 10-15 minutes, and then when it firms up a little, cut it into squares / rectangles to serve.

    Notes

    1. Choose the container you pour this mix into wisely. It needs to be able to withstand high temperature, and should be a little thick all around – steel/glass containers will work well. Also consider the shape & size of the container - the shape will determine the shape of the mysore pak and the size will determine the thickness.
    2. Ghee leaving the sides is a good indicator that mysore pak mix is ready. But there should be a little ghee leaving the sides, not a whole pool of ghee. A whole pool of ghee means you have over-cooked it, and you will get hard mysore pak, which can get too hard to even bite into.
    3. On the other hand, if you turn off the heat too soon, then you have likely under-cooked it, and you will get softer barfi like texture. Which is okay if that's what you are going for. But be careful to not take it off the heat too soon, where the besan is not fully cooked, because then you'll be able to taste the raw uncooked besan.

    Please note: The nutrition values are best estimates provided as a courtesy. The exact values can vary depending on the exact ingredients or brands used. If you rely on them for your specific diet and/or health issues, please consult a registered dietician or nutritionist.

    Nutrition

    Calories: 215kcal | Carbohydrates: 20g | Protein: 1g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 38mg | Sodium: 4mg | Potassium: 42mg | Fiber: 1g | Sugar: 17g | Calcium: 2mg | Iron: 1mg

    Video Recipe

    Tried this Recipe? Tag me Today!Mention @loveofspice or tag #loveofspice!

    This recipe was first published in Oct 2018, and has been republished with updated instructions, notes & tips, step images as well as video in Oct 2020.

    If you’d like FREE recipes and meal prep ideas delivered directly to your email inbox every Friday in one short email, then subscribe to the Foodie Friday list HERE, and never run out of ideas on what to cook over the weekend or prep for the week ahead. 🙂

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    Reader Interactions

    Comments

    1. Poornima

      August 19, 2022 at 8:38 am

      Will try. Love the write up and the tips.

      Reply
      • The Love of Spice

        August 19, 2022 at 12:08 pm

        Thank you so much, Poornima. 💕

        Like most Indian sweets it requires a bit of practice. But once you get it, it’s super easy and quick to make any time you want.

        Reply
    2. Kala Ravi

      October 26, 2020 at 6:58 am

      Cracking the mysorepak is not easy! Often it may go too hard or too soft. You’ve really cracked it Shantala. Hope to try your recipe for this Diwali!

      Reply
      • The Love of Spice

        October 27, 2020 at 8:56 am

        Thank you, Kala! So glad you liked it!

        Reply
    3. Lauren

      August 13, 2020 at 11:14 am

      Is your besan already roasted? Some recipes call for toasting the flour in a pan for 3 minutes or so.

      Reply
      • The Love of Spice

        August 17, 2020 at 10:36 am

        Hi Lauren, there is no need to use toasted flour for mysore pak, though you can choose to toast it if you want to. However whether you toast it or not, it’s important to sieve the flour to avoid knots. Hope this helps.

        Reply
    4. priya

      October 31, 2019 at 5:56 am

      5 stars
      I love the texture of your mysore pak.

      Reply
      • Shantala's Kitchen

        December 04, 2019 at 4:41 pm

        Thank you so much!

        Reply
    5. Parul Thakur

      October 19, 2018 at 4:06 am

      5 stars
      I love Mysore Pak but I don’t think I have ever had a crumbly version. I will try to make this Shantala. I looks slightly tricky to the non cook like me but I will try. Did you mix ghee in the vessel you were heating sugar and later added besan? I think you poured the ghee in to the other vessel. Is that correct?
      The time stamps helps but it also depends on what burner the vessel is on. The small ones or the big one. Isn’t it?

      Reply
      • LoveOfSpice

        October 20, 2018 at 9:30 pm

        Initially, while I was heating the ghee, yes, it was in a separate vessel from the sugar syrup. But when I made the sugar syrup, and then added besan, I added the ghee to the mix. The already heated ghee.

        I hope this answers your question.

        Reply
    6. Inderpreet Uppal

      October 17, 2018 at 1:23 pm

      I don’t really have a sweet tooth but the family loves it. I will try it. All that stirring reminds me of how we make Kada Prasad on special occasions. Atta ka Halwa is quite similar to make so I hope to get it right.

      Reply
      • LoveOfSpice

        October 20, 2018 at 9:27 pm

        I don’t have a sweet tooth either. This is actually one of the few sweet dishes I enjoy. I hope you try it, and it turns out great for you. 🙂

        Reply
    7. Modern Gypsy

      October 17, 2018 at 9:31 am

      For some reason, I didn’t think you could make this at home! But it doesn’t look too difficult!

      Reply
      • LoveOfSpice

        October 20, 2018 at 9:26 pm

        It’s not difficult. It does have a very small margin for error though. But once you get it right, you can whip this up in a relatively short time.

        Reply
    8. Anshu Bhojnagarwala

      October 17, 2018 at 5:37 am

      Shanaya, very well explained. I had tried Mysore Pak once when we were crossing Mysore from Bangalore to Coorg, I didn’t like it much, but my husband is quite a big fan of this. Let me see if I can replicate this recipe this Diwali. He’d surely like that. 🙂

      Reply
      • LoveOfSpice

        October 20, 2018 at 9:25 pm

        Thank you, Anshu. I look forward to hearing how it turned out for you. 🙂

        Reply
    9. Nyamat

      October 17, 2018 at 4:37 am

      It’s the perfect time to make some sweets! This recipe looks quite easy and nice.

      Reply
      • LoveOfSpice

        October 20, 2018 at 9:23 pm

        Thank you. And yeah, it’s official sweet-making time of the year for Indians all around the world. 😀

        Reply
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    Hi there, I am Shantala, an Indian foodie in an American kitchen. Welcome to The Love of Spice - my food blog, virtual home & passion project, all rolled into one. On here I share Easy-to-Follow Family Recipes, along with tips on Indian Meal Planning & Lunch Box Ideas for Kids & Adults. I hope you enjoy the site, and find it useful. :) read more

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