Monday, November 4, 2013

Mysore Pak

This one I totally dedicate this post to my Chachi (Chitti) who told me the exact recipe of how it is made.

Mysore Pak is one my favorites to make during festivals.


Good Quality Besan/Chana Dal flour - 1 cup
Sugar - 2 1/4 cup + Garnish
Ghee - 2 1/4 cup
Water - 1 cup
Milk - 2 tsp

  1. Grease a steel tray with Ghee
  2. Heat a Kadai and dry roast Besan till its raw aroma goes
  3. Sieve the roasted Besan for no lumps
  4. Take a small kadai & keep on heating the Ghee on low flame
  5. Take a Heavy Bottom Kadai (not a non-stick), add Sugar and water till it boils.
  6. Add milk & allow it to boil & remove the dirt of sugar which forms on the corner.
  7. Heat till you have 1/ 1.5 string consistency of sugar syrup.
  8. Slowly add the Besan to sugar syrup with no lumps
  9. Add heated ghee to the Besan Sugar mix, one ladle at a time, mix the ghee & then add another ladle till the ghee is finished and the mix starts leaving sides
  10. Just before the entire mix starts frothing, add one last ladle of ghee & slightly mix
  11. Immediately pour the mix on the greased tray. DO NOT TAP the tray. Just move it. Sprinkle sugar on it.
  12. Cut into pieces when it is slightly cooled off. Store it in an air tight container when it is completely cooled.

  • The Measurement is very important.
  • Quality of Ghee & Besan will surely affect the taste of Mysore Pak
  • String 1.5 in Sugar syrup means there will be one string & another string will  not be a complete on when you press & open your index finger & thumb with Sugar syrup


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