Name: Mysore Pak (Shree Krishna Sweets Style Mysore Pak)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 cup Chickpea flour (besan); 1.5 cup Sugar; 1 cup Water; 1.5 cup Ghee (or Clarified Butter, +1 tsp to grease a thali or aluminium tray)

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Mysore Pak is one of the most famous desserts in South India. It originated in Karnataka but now the entire South India swears by this melt in mouth goodness. In South Indian homes, Mysore Pak is a quintessential sweet dish to be made & distributed to all during Diwali festival. Gram Flour, Sugar and copious amount of ghee or clarified butter makes this sweet dish completely irresistible.

The best part about this dessert is that there are no artificial colours added nor there are any dry fruits. Simple amalgamation of 3 key ingredients that make this dessert one of the best amongst the South Indian Dessert options.

Shree Krishna Sweets is one of the famous sweet shops in Chennai (rather in South) that makes melt in mouth Mysore Pak. Any trip to Chennai is incomplete without getting a box of this yummy goodness.

So I thought this Diwali let's take some inspiration from one of my favourite sweet shop and create their master piece in my own way. Extremely happy with the result and the compliments from friends and family.

Prep Time 10

Cook Time 40

Total Time 50

Served AsDesserts

CuisineIndian, South Indian

Recipe Taste Sweet

Servings

Ingredients

▢ 1 cup Chickpea flour besan
▢ 1.5 cup Sugar
▢ 1 cup Water
▢ 1.5 cup Ghee or Clarified Butter, +1 tsp to grease a thali or aluminium tray

Instructions

Notes

The only step where people make mistake is the one string consistency thereby spoiling the mysore pak texture. Pour the besan or chickpea flour only when the one string consistency of sugar syrup is achieved (check the photograph on point No. 14 in Steps / Method above).
Always keep the flame on low heat once the sugar syrup is ready and the chickpea flour is to be poured for stirring.
This is a time consuming process, requires a bit of attention so do not move away from your cooking stove at any given point nor stop stirring the mixture.
If you don’t understand when to add ghee or clarified butter, a simple way is to keep adding a tblsp of ghee after every stir or two.
Sieving the flour is very important. Also when pouring the flour into the sugar syrup, at first you may notice some lumps here and there. Do not worry, just keep stirring rigourously and it will disappear after some ghee is added to it. In case you see any lumps even after all this, use a whisk (I avoid this as a lot of the mixture gets stuck in the whisk which is a waste).
Some people add half oil and half ghee but I strongly don’t recommend the same. We make Diwali sweets once a year and ghee is far better than oil. So go ahead, eat it.

Also See:

Tags dessert recipes diwali recipes south indian recipes sweet recipes

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