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mysore pak

Mysore Pak

Abhipriya Raghav
A delicious, melt in mouth, 3-ingredient sweet delicacy originating from Mysore.
5 from 2 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dessert, Sweets
Cuisine Indian
Servings 16 pieces

Ingredients
  

  • 1 cup besan flour
  • 1 cup melted ghee
  • 1 cup sugar
  • 1/4 cup water

Instructions
 

  • Heat a wide pan on low heat and dry roast the besan flour for 2-3 minutes or until it turns aromatic.
    mysore pak
  • Reserve 3-4 tablespoons of ghee for later use and whisk the besan flour with the rest of the melted ghee to form a smooth batter like consistency. Set aside.
    mysore pak
  • To prepare the sugar syrup, take sugar and water in a pan on low-medium heat and melt it.
    mysore pak
  • Once the sugar syrup starts to bubble, lower the heat to minimum and let it boil.
    mysore pak
  • Check for one string consistency in sugar.
    mysore pak
  • Add the ghee-besan mixture to the sugar syrup when it has reached a one string consistency and stir to mix it uniformly. (refer notes)
    mysore pak
  • Cook on a low flame and add the reserved ghee to the pan, one tablespoon at a time to make sure the besan mixture does not stick to the pan. It starts to froth while adding the ghee.
    mysore pak
  • Meanwhile, grease a container to pour the mysore pak mixture, with some ghee.
    mysore pak
  • After a few minutes of continuous stirring the besan mixture will come together, still being in pouring consistency. At this point, turn off the flame and pour the mixture on to the greased container.
    mysore pak
  • Give the container a slight tap to make sure the mixture evenly spreads. Let it set for 2 minutes. When it is still warm, make the pieces with a knife greased with some ghee.
    mysore pak
  • After about 20-30 minutes , separate the pieces and serve warm or cold as desired.
    mysore pak

Notes

  • Roast the besan in a low flame to make sure it does not change color.
  • Before adding the roasted besan to the melted ghee, you can also sieve the besan using a fine mesh to avoid any lumps.
  • Whisk the besan well with the ghee to form a smooth and lump-free batter.
  • While making the sugar syrup, stir in between intervals to make sure it melts evenly.
  • I have also lined the container with some baking paper and then greased ti with some ghee. Doing this makes it easier for you to remove and separate the pieces after it cools down
  • Before adding the ghee mixture into the sugar syrup, make sure the syrup has reached a single thread consistency. This is an important step as this decides the texture of your mysore pak.
  • To check for single thread consistency: From the back of the spoon, take some sugar syrup between your index and thumb finger. When you separate the finger, a single thread must be formed. This is the correct consistency. (Refer picture for more details)
  • Do not let the besan and sugar syrup mixture cook for a long time as this might lend your mysore pak a crumbly  and hard texture.
  • Pour the besan and sugar syrup mixture into the greased container immediately after the right consistency is reached. (The mixture will no longer stick to the pan, but it will still be of pouring consistency.)
  • After pouring the mixture on to the gresed container. Let it sit for 2-3 minutes. Cut it with a greased knife into pieces. It will be difficult to cut it once it cools fully.
Keyword dessert, indian, mothersday, mysore, mysorepak, sweet