Name: Soft & Melt-in-Your-Mouth Mysore Pak Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 cup Gram Flour (besan); 1/2 tsp Baking Soda (helps create a softer texture); 2 cup Sugar (granulated, leveled); 1 cup Water; 1/2 cup Milk Powder; 1 1/2 cup Clarified Butter (ghee; adjust amount as needed for desired consistency); 1 tbsp Oil (vegetable or refined oil for greasing)

Soft & Melt-in-Your-Mouth Mysore Pak Recipe

40 minutes

769 reads

5 from 3 votes

Indian South Indian

About Soft & Melt-in-Your-Mouth Mysore Pak Recipe

Indulge in the rich, decadent flavors of Mysore Pak, a beloved South Indian sweet. This easy-to-follow recipe yields a delightfully soft and melt-in-your-mouth Mysore Pak, perfect for celebrations or a simple treat. Skip the complicated techniques and enjoy this classic dessert made with simple ingredients and a few clever shortcuts.

Traditionally served at weddings and festivals like Diwali, Mysore Pak holds a special place in South Indian hearts. This recipe focuses on achieving that signature soft texture without excessive ghee, making it a healthier and more accessible version of this iconic sweet.

Whether you're a seasoned baker or a novice in the kitchen, our step-by-step guide ensures a successful outcome every time. Prepare to be amazed by how easy it is to create this stunning and delicious dessert!

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Recipe Time & More

Prep10

Cook30

Total40

Calories612 kcal

Serves

Served AsSnacks

Recipe TasteSavoury Sweet

Ingredients

Dry Ingredients

▢ 1 cup Gram Flour besan
▢ 1/2 tsp Baking Soda helps create a softer texture

Wet Ingredients

▢ 2 cup Sugar granulated, leveled
▢ 1 cup Water
▢ 1/2 cup Milk Powder

Other Ingredients

▢ 1 1/2 cup Clarified Butter ghee; adjust amount as needed for desired consistency
▢ 1 tbsp Oil vegetable or refined oil for greasing

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Instructions

Prepare the Chickpea Flour

Dry roast the besan (chickpea flour) in a heavy-bottomed pan or skillet over medium-low heat for 5-7 minutes, stirring constantly, until fragrant. Avoid browning. Sift the roasted flour to remove any lumps.

Make the Sugar Syrup

In a heavy-bottomed saucepan or kadai, combine sugar, water, and baking soda. Cook over medium heat, stirring occasionally, until the sugar dissolves completely and the mixture reaches a soft-ball stage (about 235°F/113°C on a candy thermometer).

Combine and Cook

Gradually add the sifted besan and milk powder to the hot sugar syrup, whisking continuously to prevent lumps. Continue stirring until the mixture thickens and begins to pull away from the sides of the pan.

Add the Ghee

Reduce heat to low. Gradually add the hot ghee, 2-3 tablespoons at a time, stirring vigorously after each addition. The mixture will become very thick and frothy.

Set and Cut

Immediately pour the mixture into an oiled 8x8 inch baking pan or similar dish. Spread evenly and let it cool completely. Once cool, cut into squares or diamonds.

Recipe Notes

Expert Tips for Perfect Mysore Pak

Use a heavy-bottomed pan to prevent burning and ensure even cooking.
Don't rush the process! Stirring constantly is crucial for a smooth, lump-free texture.
The amount of ghee can be adjusted according to your preference. More ghee will result in a richer, softer pak.
Let the Mysore Pak cool completely before cutting to prevent it from crumbling.