Authentic Mysore Pak: A Melt-in-Your-Mouth Indian Dessert
25 minutes
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About Authentic Mysore Pak: A Melt-in-Your-Mouth Indian Dessert
Indulge in the golden, melt-in-your-mouth magic of Mysore Pak, a legendary South Indian sweet. This classic treat boasts a rich, decadent flavor that will transport you straight to the heart of Indian festivities.Crafted with a simple yet exquisite blend of gram flour, sugar, ghee, and a touch of oil, this recipe guides you to achieving the perfect texture. Celebrate Diwali, Narasimha Jayanti, or any special occasion with this authentic dessert.Impress your loved ones with the surprisingly easy preparation and unforgettable taste of homemade Mysore Pak. It's a true testament to the beauty of simple ingredients transformed into an extraordinary experience.
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Recipe Time & More
Prep5 minutes
Cook20 minutes
Total25 minutes
Ingredients
Ingredients
- 1 cup Gram Flour besan
- 1 1/2 cup Sugar
- 1/2 cup Water
- 1 cup Clarified Butter ghee
- 1/2 cup Oil
Instructions
- Grease a square cake tin generously with ghee and set aside. This ensures the Mysore Pak won't stick.
- Sift the gram flour (besan) twice to remove any lumps and ensure a light, airy texture.
- In a pan, heat the ghee and oil together over medium heat. Once hot, reduce the heat to low to maintain a consistent temperature.
- In a separate pan, combine the sugar and water to make the sugar syrup. Stir constantly over medium heat until it reaches a single-thread consistency. This is crucial for the texture of the Mysore Pak.
- Add one-third of the sifted gram flour to the sugar syrup, stirring continuously until well combined.
- Repeat the process, adding the gram flour in two more batches, ensuring each batch is fully incorporated before adding the next.
- Add a ladle of the ghee and oil mixture to the gram flour-sugar mixture. Stir vigorously until the mixture is smooth and begins to pull away from the sides of the pan.
- Continue adding the ghee and oil mixture ladle by ladle, stirring constantly. The Mysore Pak is ready when it becomes frothy, porous, and pulls away from the sides of the pan.
- Immediately transfer the mixture to the greased cake tin. Gently flatten the surface.
- Let the Mysore Pak cool completely before cutting into desired shapes.
Recipe Notes
Expert Tips
- For a richer flavor, roast the chana dal lightly before grinding it into flour.
- Adjust the sugar quantity according to your preference. You can also use jaggery or other sweeteners.
- The dough should be soft and pliable. Add more ghee or warm milk if needed.
Storage Instructions
At Room Temperature (Best for Ghee-Rich Mysore Pak)- Duration: 7–10 days
- Container: Store in an airtight container
- Location: Keep in a cool, dry place, away from direct sunlight and moisture.
- Tip: Use butter paper or parchment between layers to prevent sticking.
- Duration: Up to 2–3 weeks
- Container: Airtight box (preferably glass or stainless steel)
- Effect: Texture may become slightly firm. Let it sit at room temp for 10–15 mins before serving.
- Duration: 1–2 months
- Wrap: Individually wrap pieces in cling film or foil
- Container: Store wrapped pieces in a freezer-safe zip-lock bag or box
- Thawing: Allow to thaw naturally at room temperature before eating.
Also See
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Recipe Nutrition
Calories: 349kcalCarbohydrates: 31gProtein: 2gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.04gCholesterol: 38mgSodium: 7mgPotassium: 85mgFiber: 1gSugar: 26gVitamin A: 4IUCalcium: 5mgIron: 0.5mg
Mehek Desai
Articles: 17
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This looks so appetizing! Thank you.
What a delightful recipe! Thanks for sharing.
This looks amazing! Thanks for sharing.