Ghee Mysore pak is very famous indian sweet recipe which is a delicacy from Mysore region, Karnataka. It is a mouth watering recipe made with ghee, besan/gram flour and sugar. There are two versions of mysore pak, one is hard and the other one is soft. The recipe I am sharing today is a bit of softer version of mysore pak.
What is mysore pak?
Mysore pak is pretty close to a fudge recipe whichis made from indian clarified butter and gram flour. The texture of the this fudge is pretty smooth just like the peda I have shared HERE.
a brief history of mysore pak
Mysore pak was first prepared in the kitchens of the Mysore Palace during the regime of Krishna Raja Wadiyar IV, by a palace cook named Kakasura Madappa. Madappa made a concoction of gram flour, ghee and sugar. When asked its name, Madappa had nothing in mind, simply called it the Mysuru paka. Pak (or paka, more precisely) in Kannada means ‘sweet’.
serving and shelf life
It is traditionally served in weddings and other festivals of southern India, and is very popular in baby showers as well. So yes, you can serve this recipe in your desserts.
Very little water is used in the preparation, so it can stay fresh in a cool and dry place, but it should be used within one month only. However, I do not recommend to store it for more than 8 days.
key stages to make mysore pak recipe
- dry roast the gram flour well
- preparing ghee and gram flour mixture
- preparing 1 string sugar syrup
- cooking gram flour mixture and sugar syrup together
- final cooling
reasons to love this recipe,
- soft and fudgy (my most favourite reason)
- made with just 4 ingredients
- perfect festival recipe
- one of the popular Indian traditional recipe
- can be stored upto 12 days
let’s make ghee mysore pak recipe
preparing gram flour mixture,
dry roast 1 cup besan on low flame for 5-8 minutes on low flame.
roast until the besan turns aromatic.
sieve the roasted besan to remove from any lumps present in besan.
now add ½ cup ghee and mix well.whisk to make sure there are no lumps. keep aside.
preparing sugar syrup,
Take a large kadai and add 1 cup sugar and add ¼ cup water. dissolve sugar keeping the flame on medium flame.
boil the sugar syrup until it reaches 1 string consistency.
final preparation,
Add prepared besan ghee mixture into the sugar syrup. keep the flame low.
stir well until the besan-ghee mixture is combined well in sugar syrup.
now add 1 tbsp of ghee and mix well.
mix until the ghee is completely absorbed.
further, add 1 tbsp of more ghee in batches and keep mixing.
repeat adding ghee and mix until the mixture starts to separate from the pan (takes approx. 13 minutes).
transfer the cooked besan mixture to a tray lined with butter paper.
level up and allow to rest for 30 minutes.
now carefully unmould the mysore pak without breaking.
cut into desired size and shape once the mysore pak is set well.
enjoy ghee mysore pak for 2 weeks by refrigerating in an airtight container.
similar indian sweet recipes on the blog,
ghee mysore pak recipe
Ingredients
- 1 cup besan/gram flour
- ½ cup ghee / clarified butter, for making the besan mixture
- 1 cup sugar
- ¼ cup water
- ½ cup ghee / clarified butter
Instructions
preparing gram flour mixture,
- dry roast 1 cup besan on low flame for 5-8 minutes on low flame.
- roast until the besan turns aromatic.
- sieve the roasted besan to remove from any lumps present in besan.
- now add ½ cup ghee and mix well.whisk to make sure there are no lumps. keep aside.
preparing sugar syrup,
- Take a large kadai and add 1 cup sugar and add ¼ cup water. dissolve sugar keeping the flame on medium flame.
- boil the sugar syrup until it reaches 1 string consistency.
final preparation,
- Add prepared besan ghee mixture into the sugar syrup. keep the flame low.
- stir well until the besan-ghee mixture is combined well in sugar syrup.
- now add 1 tbsp of ghee and mix well.
- mix until the ghee is completely absorbed.
- further, add 1 tbsp of more ghee in batches and keep mixing.
- repeat adding ghee and mix until the mixture starts to separate from the pan (takes approx. 13 minutes).
- transfer the cooked besan mixture to a tray lined with butter paper.
- level up and allow to rest for 30 minutes.
- now carefully unmould the mysore pak without breaking.
- cut into desired size and shape once the mysore pak is set well.
- enjoy ghee mysore pak for 2 weeks by refrigerating in an airtight container.
- level up and allow to rest for 30 minutes.
- now carefully unmould the mysore pak without breaking.
- cut into desired size and shape once the mysore pak is set well.
- enjoy ghee mysore pak for 2 weeks by refrigerating in an airtight container.
Video
Notes
- The whole taste of this Mysore pak, comes from ghee only. So I don’t recommend reducing the ghee quantity. It lends great flavour and softness.
- Slow roasting the besan flour in low flame is the secret to get nice texture.
- Roasting the besan flour is a must. Also, don’t burn the flour, else the colour becomes dull and it tastes bitter.
- Check 1 string consistency perfectly or else the Mysore pak turns hard. When checking string consistency, be alert and do it in low flame.
- At last pour ghee little by little only, to get a nice texture.
- When the first bubble appears, be alert. Next is the frothy stage.
- As soon as you see the froth, immediately switch off flame and pour into the tray.
- Don’t cook it after the frothy stage, else the Mysorepak turns brittle and hard.
have a great day!
Wow!Would love to have those yummy bars 🙂
Thank you ruxana 🙂
I’m sure I would not be able to stop at just one bar… way too tempting.
Thank you bobbi 🙂
Such a delicacy this is!! I love the soft mysore pak.. yummm!!!
Thank you arpita )