Mysore Pak is a flavorful Indian sweet that simply melts in your mouth, offering a heavenly taste of tradition. Made with just three simple ingredients - gram flour, sugar, and ghee - Mysorepak is a testament to the power of simple flavors.
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Debjani's Note
Making perfect Mysore Pak can be a bit challenging. In my opinion, it's not a recipe for beginners. I experimented with it many times before finally achieving the perfect result. I've included all my tips for creating traditional Mysore Pak in the recipe card below.
Despite being rich in calories, Mysore Pak remains one of my favorite Southern Indian sweets.
The great thing about Mysore Pak is that it only needs four simple ingredients that are easy to find. Now, here's the tricky part: even though the ingredients are basic, the process can be challenging, at least it was for me! It took me six tries to finally get it right. Each time I failed, I realized it was for a different reason. So, I want to share everything I learned to help you make soft, sweet Mysore Pak successfully.
History of Mysore Pak (Mysorepak)
As the name suggests, this sweet treat has deep roots in Mysore, now known as Mysuru. Legend has it that Mysore Pak was first created in the royal kitchens of Mysore, hence its regal name. While it's particularly beloved in Southern India, especially in Karnataka and Tamil Nadu, Mysore Pak's charm is universal. Who can resist its rich, fudgy texture and the way it melts in your mouth with the goodness of ghee? It's undoubtedly one of the finest Indian sweets.
The story goes that Mysore Pak was created by Kakasura Madappa, the royal cook of the Mysore Palace. Back in the early 20th century, during the reign of Krishna Raja Wadiyar IV, the Maharaja of Mysore, Madappa crafted this treat from simple ingredients. He named it after the city of Mysore and added "pak," a word signifying the cooking process. Interestingly, there's been some confusion lately, with some calling it "Mysore Shree" instead of "Mysore Pak." Despite its origins in South India, this sweet has gained immense popularity in Pakistan and Bangladesh, where it's known by names like Monsuri Mithai or Monsur. Even in West Bengal's local trains, you can find a hard version called Dikhusha, though unlike traditional Mysore Pak, it's made with oil instead of ghee.
How to make shop-style Mysorepak at home
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To make Mysore Pak, you need to use two stoves at the same time!
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First, use a sieve to get rid of any clumps in the gram flour. Then, put a spoonful of ghee in the flour, mix it well, and sieve it again - this step is very important!
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Next, heat the rest of the ghee in a pan on high heat.
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In another pan, boil sugar with a cup of water until it becomes a syrup that forms a single string. Make sure to check with your fingers that the syrup is the right thickness.
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When the syrup is ready and forms a single string, start adding the gram flour while stirring all the time. After you add all the flour, turn the heat down to medium and keep mixing well.
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Now, slowly pour the hot ghee into the flour mixture using a spoon, and keep stirring as you pour.
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After all the ghee is in, keep mixing. When the mixture turns light yellow and bubbly, stop cooking right away and turn off the stove.
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Lastly, pour the mixture into a tray that has been greased and let it cool for about half an hour, so the MysorePak can harden.
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When the Mysore Pak is ready, cut it into nice rectangles or squares.
Frequently Asked Questions
Just a few simple things: gram flour (also known as besan), ghee, and sugar!
That really depends on your daily calorie needs. To be honest, mysore pak is a pretty high-calorie treat.
It was created by Kakasura Madappa, the royal cook at the Mysore Palace.
Usually, you'll get about 25 to 30 pieces, give or take, depending on how big each sweet is.
Recipe Card
Mysore Pak | Mysorepak recipe step by step
Ingredients
- 1 cup Besan/ Gram Flour
- 1.5 cup Sugar or 2 Cup
- 1.5 cup Ghee/ Clarified Butter
- 1 cup Water
Instructions
- Making Mysore Pak requires you to work on two burners at once!
- First, sift the gram flour to remove any lumps. Then, add a tablespoon of ghee to the flour, mix well, and sift it again - this is a must!
- Next, heat the remaining ghee in a pan over high heat.
- In a separate pan, boil sugar with a cup of water until it forms a one-string syrup. It's important to check the syrup's consistency with your fingers to make sure it's just right.
- Once the syrup reaches the one-string consistency, begin adding the gram flour while stirring constantly.
- After all the gram flour or besan is added, reduce the heat to medium and continue mixing thoroughly.
- Now, using a ladle, slowly add the hot ghee to the flour mixture, stirring continuously as you pour. Once all the ghee is added, keep mixing.
- When the mixture turns a pale yellow color and becomes frothy, immediately stop cooking and turn off the heat.
- Finally, pour the mixture into a greased tray and let it cool for about 30 minutes, allowing the Mysore Pak to set.
- Once the Mysore Pak is ready, cut it into neat rectangular or square pieces.
Notes
- For a smooth Mysore Pak without any lumps, make sure to mix the ghee thoroughly with the flour before adding it to the sugar syrup. Adding raw flour directly to the syrup often results in lumps.
- Achieving the right sugar syrup consistency is also key; aim for a single-string consistency.
- Finally, knowing when to stop cooking is crucial. Overcooking will result in a halwa-like texture, while undercooking will make it resemble a laddu.
- As a final tip, you can substitute half of the ghee with refined oil if desired.
Nutrition
Related Indian Dessert Recipes
Have you tried the Mysore Pak recipe from Debjanir Rannaghar!
Please inform me of your experience, and feel free to send a photo to [email protected]. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes or if you have any questions or recipe requests.
Here's the Mysorepak recipe Pin for your Pinterest Board
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
Rickta Dutta says
Awesome
Rickta Dutta says
Awesome
Debjani Chatterjee (Alam) says
Thanks Rickta ! Try kore dakh ...vison valo hoy.. jotodur jani kolkatay pawa jay na
Merita says
Hi there, I chanced upon your blog while cheknicg on Japanese food in town. I like your blog and simple straight forward comments and thoughts you share. Travel and food! Great combi! And the interesting things along the way. Avis F Y