Melt-in-Your-Mouth Mysore Pak: Authentic Shree Krishna Sweets Recipe
50 minutes
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About Melt-in-Your-Mouth Mysore Pak: Authentic Shree Krishna Sweets Recipe
Transport your taste buds to South India with this melt-in-your-mouth Mysore Pak, inspired by the legendary Shree Krishna Sweets. Imagine the rich aroma of ghee and the decadent, fudge-like texture—a true Diwali delicacy.This traditional sweet boasts a surprisingly simple combination of gram flour, sugar, and ghee. Yet, the result is pure magic, a symphony of flavors that will impress even the most discerning palates.Follow our easy step-by-step guide for perfect results every time, and share the warm, ghee-infused goodness of this classic South Indian dessert with your loved ones.
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Recipe Time & More
Prep10 minutes
Cook40 minutes
Total50 minutes
Ingredients
Ingredients
- 1 cup Gram Flour besan
- 1 ½ cup Sugar
- 1 cup Water
- 1 ½ cup Clarified Butter + 1 tsp for greasing, clarified butter
Instructions
- Melt the ghee and set aside. This ensures it's ready when you need it during the cooking process.
- Sift the gram flour (besan) and set aside. Sifting removes any lumps and ensures a smooth, melt-in-your-mouth texture for the Mysore Pak.
- Grease a thali (plate) or an aluminum tray with 1 tsp of ghee. This prevents the Mysore Pak from sticking.
- In a heavy-bottomed pan or kadhai, combine the sugar and water. Bring to a boil over medium heat, then reduce heat and simmer until the syrup reaches a one-string consistency. This means that when you lift a spoon of syrup, a single thread of sugar forms between the spoon and the pan.
- Gradually add the sifted gram flour to the sugar syrup, stirring constantly to prevent lumps. Add ½ cup of the melted ghee and continue stirring vigorously over low heat. Constant stirring is crucial to prevent the mixture from burning and to ensure a smooth texture.
- As the mixture cooks, it will start to bubble and the ghee will begin to separate. This indicates that the gram flour is cooking. Add another ½ cup of ghee and continue stirring.
- Maintain low heat and stir continuously without stopping. This ensures even cooking and prevents burning.
- When the mixture thickens slightly, add the remaining ½ cup of ghee while stirring constantly. The mixture should resemble a thick fudge or burfi.
- After about 5 minutes, the Mysore Pak will reach a thick, fudge-like consistency. Pour the mixture into the greased thali or tray.
- Optionally, sprinkle a little sugar on top and lightly pat it down. Some ghee may ooze out from the sides as it cools; this is normal.
- Let the Mysore Pak cool completely, about 10-15 minutes. Cut into squares and store in an airtight container at room temperature for 2 days, then refrigerate for up to 5-6 days.
- For the best experience, warm the Mysore Pak for a few seconds in the microwave before serving. This will bring out the rich aroma and melt-in-your-mouth texture.
- Reference image: one-string consistency of sugar syrup.
Recipe Notes
Good To Know
- The most crucial step is achieving the one-string consistency of the sugar syrup before adding the chickpea flour. Refer to the photograph on step 14 for visual guidance.
- Maintain low heat throughout the process of stirring in the chickpea flour and adding ghee.
- This recipe requires continuous stirring, so avoid stepping away from the stove or stopping the stirring motion.
- As a guideline, add a tablespoon of ghee after every stir or two.
- Sieving the chickpea flour is essential.
- Initial lumps in the mixture are normal and will disappear with continuous stirring and the addition of ghee.
- While a whisk can help with lumps, it can also lead to wasted mixture.
- Using ghee instead of oil is recommended for better flavor, especially for special occasions.
Expert Tips
- For a richer flavor, consider using homemade ghee.
- Test the one-string consistency by dropping a small amount of syrup into cold water; it should form a soft, pliable string.
- Use a heavy-bottomed pan to prevent burning and ensure even heat distribution.
Storage Instructions
- Store leftover Mysore Pak in an airtight container at room temperature for up to a week.
- For longer storage, refrigerate for up to two weeks. Bring to room temperature before serving.
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Recipe Nutrition
Calories: 117kcalCarbohydrates: 30gProtein: 0.02gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.04gCholesterol: 0.4mgSodium: 2mgPotassium: 1mgFiber: 0.01gSugar: 30gVitamin A: 0.04IUCalcium: 1mgIron: 0.02mg
Vidya Narayan
Articles: 21
4 Comments
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Such a tasty dish! Thanks for the recipe.
Looks so yummy! Excited to make it.
I’m eager to make this recipe!
They look so perfect.