Monday, October 24, 2011

Mysore Pak

There is no Diwali in South India without this delicious sweet. This is quite easy to prepare with just 3 ingredients and at the same time it can be a bit challenging too for the beginners.
Once mastered, this is just a breeze and can be prepared within 30 minutes.

Besan flour : 1 cup
Sugar: 2 cups
Ghee: 2 cups
Water: 1/2 cup

Sift the besan.
Also have a greased pan ready

Heat 1 tablespoon of ghee in a wide pan and add sifted besan to it.
Roast it in a medium flame until the raw smell goes off
Keep this aside

In a wide pan/sauce pan, mix 1/2 water and 2 cups of sugar.
Heat this mixture to one string consistency
Test for one string
Once the mixture starts boiling have a cup of water by the side. Pour a drop of syrup in the water.If the syrup does not mix with water and forms at the bottom, it is the correct consistency
Alternatively, if the syrup hangs like a single thread in a spatula, it is one string consistency

Immediately add the sifted besan to the sugar syrup little by little and mix well.

Heat ghee by the side


Pour a laddle of hot ghee in the besan mixture.Once the ghee is added, the mixture will froth for a while.(It will be similar to the reaction when  we add vinegar to baking soda).This is quite normal and this is the indication that besan is getting cooked in hot ghee.

Once the froth subsides, add another laddle of ghee. Add ghee for every 30 seconds

By the time the whole ghee is added, the besan mixture would have cooked.In a couple of minutes, the mixture would form like a ball and will start becoming porous.In Tamil it is called as 'Poothu varuvathu'.

Quickly transfer it to a greased pan.
The mysore pak is still getting cooked after pouring into the pan

Cut into desired shapes after 10 minutes


  • Two important things to be noted in making Mysorepak is the right sugar syrup consistency and correct consistency at which the stove is switched off
  • The sugar syrup consistency will change very quickly and we need to add besan before that.
  • If proper consistency is not attained, then the mysore pak will not set and may resemble halwa
  • If the besan is added at the next stage of one string consistency, then the mysore pak will be little crumbly
  • This sweet should always prepared in low-medium flame
  • This requires constant stirring. No multi tasking
  • A perfectly done mysore pak will typically have three different layers, the middle layer being brown and the sides being yellowish brown


  1. Well done, super prefect mysore pak..feel like having rite now..

  2. Happy diwali ... Wow looks yummy and delicious ....

  3. Yum Yum and tempting Mysore Pak.Luv it.Dear Blogger Friend,Wish U a Warm and Happy Diwali.Enjoy the Festivities with taste-filled delights,Safe and Delicious Memorable Moments - Regards, Christy Gerald

  4. Nice step by step recipe looks delicious.Happy Deepavali to you and your family:)

  5. Superb. I really need to prepare this now. you have got a perfect texture too. Happy Diwali to you and your family.

    My Kitchen Experiments

  6. Mysore pak looks so perfect! Wish you and your family a very happy and safe diwali!

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  7. Wow, its looking perfect!!
    Wish you Happy Diwali :)

  8. Happy Deepavali to you and your family. Mysore-pak looks awesome.

  9. Yummy and very detailed steps.. Love it

  10. yummy.. Love the detailed steps.. Feels like grabbing that mysore pak

  11. Wow...This has come out perfect...

  12. ummm...yummy yummy mysore pak,its perfectly done and well explained with pictures.Bookmarked.

  13. Great work Dear.Deliciously Done MysorePak.Luv it.

  14. I book marked ur blog...Really really too good...Each and every recipes are well explained with pictures...Amazing.Please give ur mail id..More kudos to ur mail