Mysore Pak is one of those magical sweets that brings back childhood memories with just one bite. This golden treat comes from the royal kitchens of Mysore Palace and has been winning hearts for generations. The secret lies in getting the perfect balance of roasted gram flour and ghee. When done right, each piece melts beautifully on your tongue, leaving behind a rich, nutty flavor. Don’t worry if it seems tricky at first – once you get the hang of it, you’ll be making this delicious sweet like a pro. The smell alone will have your family gathering in the kitchen.
About the Recipe
This recipe gives you the authentic taste of traditional Mysore Pak without any shortcuts. What makes this version special is the proper roasting of gram flour, which creates that distinctive nutty flavor. The key is patience – rushing the process won’t give you those perfect, melt-in-your-mouth squares. I’ve simplified the steps so even beginners can succeed. The one-string consistency might sound fancy, but it’s just cooking terminology for when sugar syrup forms a single thread when dropped. With practice, you’ll recognize it easily and create sweets that taste just like the ones from your favorite sweet shop.
Why You’ll Love This Recipe
First, the taste is surely divine – that perfect combination of sweet, nutty, and buttery flavors. The texture is what really sets Mysore Pak apart from other sweets. When made correctly, it has this amazing way of melting in your mouth while still holding its shape. You’ll love how your kitchen smells while making this – the aroma of roasting gram flour in ghee is just heavenly. Plus, this recipe uses ingredients you probably already have in your pantry. It keeps well for days, making it perfect for gifting during festivals. And there’s something so satisfying about creating this traditional sweet from scratch and seeing your family’s faces light up when they taste it.
Cooking Tips
Keep the heat medium-low throughout the cooking process – high heat will burn the gram flour. Stir constantly once you start adding ingredients together. The ghee should be warm, not hot, when you add it to prevent lumps. Watch for the ghee separating and rising to the sides – that’s your signal to add the cooking soda. Don’t skip the cooking soda; it makes the texture light and helps with setting.
Serving and Storing Suggestions
This recipe makes about 20-25 pieces and takes roughly 45 minutes to prepare. Serve at room temperature for the best texture and flavor. Store in an airtight container for up to one week at room temperature. For longer storage, refrigerate for up to two weeks. Let refrigerated pieces come to room temperature before serving. These make wonderful gifts during Diwali or other celebrations.
Similar Recipes
- Besan Ladoo
- Ghee Mysore Pak
- Kaju Katli
- Milk Burfi
- Coconut Burfi
Nutrient Benefits
Gram flour provides plant-based protein and fiber, making this sweet more nutritious than many other desserts. Ghee contains healthy fats and fat-soluble vitamins. The protein in gram flour helps with muscle health, while ghee aids in vitamin absorption. Though it’s a sweet treat, the gram flour adds some nutritional value compared to refined flour-based sweets. Enjoy in moderation as part of a balanced diet.
Mysore Pak
Ingredients
- 1 cup Gram Flour
- 2 cup Sugar
- 3 cup Ghee
- a pinch Cooking Soda
- as required Water
Instructions
- Fry the gram flour in 1 cup of ghee.
- Boil the sugar with water till it reaches a one string consistency.
- Add the gram flour and stir well till it thickens.
- Heat the remaining ghee and gently add to the flour mixture.
- Keep stirring all the time.
- When the ghee starts to rise up from the sides and begins to separate add the cooking soda.
- Stir and pour into a greased plate.
- Gently spread them evenly and allow it to cool.
- Before it hardens fully, slice into desired shapes.
- Store in an airtight container.
- If desired, garnish with fried cashewnuts.
Recipe Video
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Frequently Asked Questions
What does one string consistency mean for sugar syrup?
When you lift the spoon from the sugar syrup, it should form a single thin thread that doesn’t break immediately. This usually happens after boiling for 8-10 minutes on medium heat. The syrup should coat the spoon but still flow easily. If you’re unsure, drop a small amount in cold water – it should form a soft ball.
Why is my Mysore Pak too hard or too soft?
Hard Mysore Pak usually means the sugar syrup was cooked too long, while soft texture indicates undercooked syrup. The gram flour roasting is also crucial – underroasted flour makes it soft and sticky. Make sure to cook until the ghee separates properly. Room temperature and humidity can also affect the final texture.
Can I make Mysore Pak without cooking soda?
While you can skip it, cooking soda helps create the light, airy texture that makes authentic Mysore Pak special. Without it, your sweet will be denser and might not set as well. Just a pinch is enough – too much will give it an unpleasant taste. If you don’t have cooking soda, try using a tiny amount of baking powder instead.
4 comments
I am in search of Shree Krishna Mysore pack
In Bangalore any out let please forward me the address if available
Please give me tips about ‘how to prepare soft mysore pak with no holes.’ What are the criterias to follow? I am searching for an answer.
came out well.
thanks a lot for the recipe.its easy n the myspre pak came out delicious.