Mysore Pak Recipe

4 pieces of crumbly mysore pak on a blue plate

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

Course Dessert, Indian Sweets

Cuisine Indian

Prep Time 5

Cook Time 10

Total Time 15

Servings 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

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.

Video

Notes

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.
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.
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.

Nutrition