Mysore pak is a popular and traditional South Indian sweet recipe that is rich, buttery, crispy, and melts in the mouth, made with only four ingredients. It is one of the best desserts for Diwali, Christmas, or any Indian festival and special occasion.
Check out 100 + list of popular Indian desserts and authentic Diwali sweets recipes.
What is Mysore pak?
Mysore pak is a popular sweet originating from the royal kitchen of Mysuru Maharaja Palace, a city in Karnataka. Pak or paka is a Kannada word meaning sweet syrup. It is prepared using a generous amount of fat (ghee and oil), besan or chickpea flour, and sugar. Always use a combination of oil and ghee to get the traditional porous texture.
The texture of old-fashioned authentic Mysore Pak is crispy with a buttery, dense texture. Follow this recipe to get crispy and hard Manglorean bakery-style Mysore pak. For the soft ghee Mysore pak recipe, only ghee is added. I will soon share the recipe for the same.
Make this classic and rich Mysore pak recipe for Diwali and Christmas and surprise your loved ones.
Ingredients
To make the traditional Mysore pak recipe, you need basic ingredients from your kitchen, like
Ghee: Homemade desi ghee or store-bought ghee will work for the recipe.
Besan: Use chickpea flour, also called besan or gram flour. Sift before using in the recipe to avoid any lumps.
Sugar: granulated sugar is used as a sweetener.
Oil: Fat used other than ghee to get a porous texture. I have used coconut oil. It gives an authentic Mangalore Udupi bakery-style taste. Use any neutral oil if you do not like the flavor of coconut oil.
See the recipe card below for a full list of ingredients and measurements.
How to make Mysore pak at home?
Step 1: Heat ghee in a pan or microwave. To this, add besan and whisk until a smooth and lump-free mixture is formed.
Step 2: Simmer sugar and water on medium heat for 6 to 8 minutes. Simmer until it reaches the 1-string stage. For better understanding, check out our video on making of mysore pak.
Step 3: Add ghee gram flour mixture to sugar syrup.
Step 4: Whisk for 3 minutes until the mixture thickens.
Step 5: Meanwhile, heat oil on a low flame in another pan. Add ¼ cup of hot oil and mix for about 3 minutes. Again, add another ¼ cup of hot oil and mix for about 3 minutes. Finally, add remaining ¼ cup of oil and cook for another 3 minutes
Step 6: You are cooking for a total of 12 to 14 minutes. You will see that the ghee leaves the side of the pan.
Step 7: Add this cooked mixture to a greased loaf pan. Level the top of the mixture. Do not tap the pan.
Step 8: After 2 to 4 minutes, make cuts using a sharp knife. Let this cool completely for about 3 to 4 hours. Once cooled, flip and remove it from the pan. Run a knife to separate Mysore pak. Serve and enjoy.
Tips
- To get this crispy and traditional Mangalore Udupi style hard Mysore pak with a porous texture and a dark color at the center, never compromise on ghee and sugar.
- Pouring the mixture at the right time to the pan is very important. If you cook for less time, it will be like soft barfi sweet, and cooking for extra time will give you crumbled burfi. So when ghee leaves the side of the pan, stop cooking and pour it into the greased pan.
- Check the video for a one-string sugar syrup consistency. I could not click a picture of that.
- A bread loaf pan or any pan with good depth is important because the mixture continues to cook even after pouring into the pan and lets the center portion turn dark, as you can see in the picture.
- Store this in an airtight container so that it remains fresh and crisp.
- Stir the mixture to ensure even roasting.
- Making Mysore pak is an art. I got it right only after four failed attempts and learning. So don't be discouraged.
Recipe FAQs
Both are not the same. Traditional Mysore pak sweet is made with gram flour (besan), ghee, oil, and sugar. India milk cake (kalakand) is made with whole milk (paneer) or ricotta cheese, sugar, and cardamom powder.
You can use any leftovers or crumbled ones to make truffles, cheesecake jars, or as topping for ice creams.
More besan sweet recipes
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Recipe card
Mysore Pak | Crispy Bakery Style Indian Sweet
Equipment
Ingredients
- 1 cup Ghee homemade or store-bought
- 2 cups Besan gram flour sifted
- 2 cups Sugar
- ½ cup Water
- ¾ cup oil
Instructions
How to make Mysore pak?
- Heat ghee in a pan or microwave. To this, add besan and whisk until a smooth and lump-free mixture is formed.1 cup Ghee, 2 cups Besan
- Simmer sugar and water on medium heat for 6 to 8 minutes. Simmer until it reaches the 1-string stage.2 cups Sugar, ½ cup Water
- Add ghee gram flour mixture to sugar syrup and whisk for 3 minutes until the mixture thickens.
- Meanwhile, heat oil on a low flame in another pan.¾ cup oil
- Add ¼ cup of hot oil and mix for about 3 minutes.
- Add another ¼ cup of hot oil and mix for about 3 minutes.
- Add remaining ¼ cup of oil and cook for another 3 minutes. For better understanding, check out our video on making of mysore pak.
- You are cooking for a total of 12 to 14 minutes. You will see that the ghee leaves the side of the pan.
- Add this cooked mixture to a greased loaf pan. Level the top of the mixture. Do not tap the pan.
- After 2 to 4 minutes, make cuts using a sharp knife.
- Let this cool completely for about 3 to 4 hours. Once cooled, flip and remove it from the pan. Run a knife to separate Mysore pak. Serve and enjoy.
Video
Notes
- To get this crispy and traditional Mangalore Udupi style hard Mysore pak with a porous texture and a dark color at the center, never compromise on ghee and sugar.
- Pouring the mixture at the right time to the pan is very important. If you cook for less time, it will be like soft barfi sweet, and cooking for extra time will give you crumbled burfi. So when ghee leaves the side of the pan, stop cooking and pour it into the greased pan.
- Check the video for a one-string sugar syrup consistency. I could not click a picture of that.
- A bread loaf pan or any pan with good depth is important because the mixture continues to cook even after pouring into the pan and lets the center portion turn dark, as you can see in the picture.
- Store this in an airtight container so that it remains fresh and crisp.
- Stir the mixture to ensure even roasting.
- Making Mysore pak is an art. I got it right only after four failed attempts and learning. So don't be discouraged.
Ashley
This is delicious! Truly melt in your mouth good! I also love that it only requires 4 ingredients. 🙂
Andrea
Oh my deliciousness! This looks melt-in-your-mouth buttery good. I can't wait to taste this fabulous mysore pak.
Holly
I love the simplicity of this 4 ingredient treat. Our family likes to try to recreate foods from around the world and this was a winner with everyone.
Anjali
These were like little bites of heaven! Crispy, buttery and perfectly sweet!