Mysore Pak | Crispy Bakery Style Indian Sweet
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.
Servings: 18 pieces
Calories: 88kcal
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.
Nutrition
Calories: 88kcal | Protein: 0.03g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 26mg | Sodium: 0.2mg