Mysore Pak

Mysore Pak is one of the most popular sweets in South India. It is one of the mainstay in weddings (as a part of Kalyana Seer) and as well as in festivals like Diwali. Since everyone in my family have a pronounced sweet tooth especially for the traditional ones, I make this sweet frequently. Whenever I ask my husband and my daughter for a choice of sweet to be made, their option is always ‘Mysore pak’!

How to make Mysore Pak?

The traditional Mysore Pak looks golden brown in colour, slightly crumbly with a honey comb texture. Over the past few decades, we have a new version of Mysore Pak that is extremely soft & smooth in texture, oozing with pure desi ghee and just melts in our mouth. Many of us could guess that I’m mentioning about ‘SKS Mysurpa’, from the most famous sweet shop ‘Sri Krishna Sweets’ in South India.

Well, my recipe lies halfway between the traditional one and the SKS Mysurpa. This is one of the quick and easy methods too!

The soft Mysore Pak version calls for roasted besan, sugar and lots of desi ghee. In such sweets, the more ghee you add, the softer it becomes. So to reduce the amount of ghee without compromising the flavor and taste, I have added a small proportion of milk powder to make it softer and melt in the mouth.

Yes, This Mysore Pak is soft in texture, delicious in taste, but not oozing with ghee!!

Mysore Pak

Mysore Pak is one of the most popular sweets in South India. It is one of the mainstay in weddings (as a part of Kalyana Seer) and as well as in festivals like Diwali. My recipe lies halfway between the traditional one and the SKS Mysurpa. This is one of the quick and easy methods too!

Heavy Bottomed Kadai or Pan

1 cup Gram Flour/Besan
2 cups Sugar (leveled)
1 cup Water
¼ cup Milk Powder
2 cups Ghee (melted)

Dry roast the besan over low-medium flame till nice aroma emits, without changing its colour. Sieve the flour to remove the lumps if any. Let it cool.
Melt 2 cups of ghee in a kadai. Remove from flame. Add sieved besan and milk powder. Mix well and keep it aside.
In a thick bottomed kadai, add sugar and water, bring it to boil. Stir the sugar until it dissolves . Allow to boil till it reaches 2-string consistency.
Gradually add besan and ghee mix, stirring continuously till it blends well with the syrup.
Keep stirring over low to medium flame till the besan mixture thickens. This step may take approx. 30 to 40 mins.
When the besan mixture starts frothing with lots of bubbles and leaves the sides, transfer it immediately to a greased plate.
Level the surface evenly using a flat bottomed cup and let it cool.
Cut it into desired shapes. For the above given quantity, we get 20 medium-sized pieces.