Mysore pak recipe | Traditional Mysorepak

Mysore Pak recipe | Kalyana Mysore pak | MysorePak | Mysore paagh | hard Mysore pak | mysorepa |  mysurpa  | besan burfi | ghee burfi with step by step pictures and video recipe. Check out the video recipes for Mysorepak video. If you like the video pls SUBSCRIBE to my channel.

Mysore pak recipe | Traditional Mysorepak is a traditional Indian sweet. There are two versions - a hard & porous one, and a melt-in-mouth one. This one is the first version of Mysorepak with 4 main ingredients. It is a popular Indian sweet / dessert recipe from the state of Karnataka and hails from the royal family of Mysore.

Mysore Pak is a legendary South Indian sweet that originated in the royal kitchens of Mysore Palace. Made with generous amounts of ghee, gram flour (besan), and sugar, this rich dessert is known for its golden color, porous texture, and melt-in-the-mouth indulgence. Whether you prefer the traditional crumbly version or the soft ghee-laden variety, Mysore Pak is a festive favorite across Tamil Nadu, Karnataka, and beyond. It's a must-have during Diwali, weddings, and special occasions, offering a perfect balance of sweetness and richness that defines classic Indian mithai.

• • • • • Sieving BESAN FLOUR
        • Ghee and oil
        • Sugar consistency
        • Ingredients
        • Recipe with step by step pictures
        • Mysore pak Video recipe

Sieving BESAN FLOUR

It is very important to sieve the besan flour. Well-sieved besan yields a tasty Mysore pak. Always choose fresh besan flour

Besan - oil mixture

Always make sure it is lump-free.

Do I need a Mysore pak tray?

I have used a baking pan. You can use any plate or tray. Placing parchment paper and adding ghee is optional, but I feel it helps for smooth unmolding

What's the difference between soft and traditional Mysore Pak? 

Traditional Mysore Pak is crumbly and porous, while the soft version is rich, smooth, and melts in the mouth due to extra ghee.

Can I make Mysore Pak without ghee? 

Ghee is essential for authentic taste and texture, but you can experiment with oil or butter for variations.

How long does Mysore Pak stay fresh? 

It stays fresh for up to a week when stored in an airtight container at room temperature.

DO I NEED THIS MUCH GHEE and oil FOR MYSORE PAK?

Ghee and oil are the key ingredients that determine the shape and texture of the Mysore pak. Some traditional Mysore Pak recipes use baking soda for the porous Mysore pak texture, but to avoid baking soda, I used extra oil and ghee. You can use leftover excess oil and ghee for other cooking, but reducing it might alter the texture and taste.

Can I add the entire ghee at once?

No, always make sure you add ghee in batches. Adding ghee at once alters the texture.

CAN I Alter THE AMOUNT OF SUGAR FOR MYSORE PAK?

Yes, you can alter the sugar according to your taste, but avoid adding more as it will disintegrate the Mysore pak.

One string consistency 

Always make sure you cook a one-string consistency sugar syrup. If the syrup is not of the right consistency, the Mysorepak texture might vary.

Should I cut the Mysore pak right after we transfer?

It is always recommended to slit the Mysore Pak when it is hot, as it is difficult to cut after it is completely cool

Indian sweet recipes in TMF

soft Mysore pak

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For the Mysore pak video recipe in Tamil

Mysore pak

traditional Mysore pak

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Ingredients

• Besan flour | kadalai Maavu 1 + ½ cup
• Sugar 1 + ¾ cup adjust according to your taste
• Oil 1 + ½ cup flavorless oil
• Water ½ cup
• Pinch of salt
• Ghee 1 + ½ cup
• Topping
• little sugar optional

Instructions

Prepare tray

• Firstly, take a tray and place parchment paper. Grease it with a little ghee and keep aside

Besan oil mixture

• Measure and keep all the ingredients ready
• Sieve besan flour well and make sure it is lump-free
• Transfer the besan flour to a wide mixing bowl
• Furthermore, add  oil and mix well till you get a lump-free smooth mixture
• Heat ghee
• Take ghee in a heavy-bottomed pan and heat it on low - medium flame till it turns slightly frothy
• Simmer the flame and continue to heat

Sugar syrup

• Add sugar, hot water, and a pinch of salt to a wide heavy-bottomed pan; mix well and boil
• Sugar melts down and starts boiling. Keep mixing and continue cooking
• When it boils well simmer the flame and check for 1-string consistency
• Carefully take a small quantity of syrup between your thumb and index finger, stretch it and it forms a thin string

Besan mixture

• After attaining this stage add the besan-oil mixture immediately
• Mix well and cook till the mixture boils well and Thickens
• You can see many small bubbles in the mixture, and it turns frothy
• Carefully add a ladle of hot ghee. Hot ghee should turn frothy; mix well, and add a ladleful of ghee in batches
• Adding ghee at one shot as it will affect Mysore pak texture, so always add ghee in batches and mix well in between each addition
• Add the entire ghee, and the mixture will look frothy and bubble up; turn off the flame immediately and transfer the mixture to the greased tray
• Gently press, avoid a hard press
• Hot oil/ghee helps with brown Mysore pak

Cut Mysore pak

• Leave it for 3-4 minutes. When it is hot, use a greased knife and slit
• Optionall,y you can sprinkle sugar at this stage
• Level the tray and keep it untouched for 1 hour or till it firms up
• Carefully flip in a tray or plate( unmold and cut)
• Cut them into pieces
• Use a kitchen paper towel and wipe the excess oil, ghee glaze and enjoy

Video

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Notes

Sieving BESAN FLOUR

1. It is very important to sieve the besan flour. Well-sieved besan yields a tasty Mysore pak. Always chose fresh besan flour

Besan - oil mixture

1. Always make sure it is lump-free.

Tray or baking pan

1. I have used a baking pan. You can use any plate or tray
2. Placing parchment paper and adding ghee is optional but I feel it helps for smooth unmolding

Ghee and oil

1. to avoid baking soda I used extra oil and ghee. You can use leftover excess oil and ghee for other cooking but reducing it might alter the texture and taste
2. Simmer the ghee till we add it to the mixture. when you add ghee it should turn frothy else heat the ghee then add 
3. always make sure you add ghee in batches. Adding ghee at once alters the texture
4. Spread and add ghee for a frothy mixture 

Sugar 

1. Alter the sugar according to your taste but avoid adding more as it will disintegrate the Mysore pak
2. Always make sure you cook one-string consistency sugar syrup. If the syrup is not of the right consistency, Mysorepak texture might vary

Slit Mysorepak

1. It is always recommended to slit the Mysore Pak when it is hot as it is difficult to cut after it is completely cool
2. Avoid removing the pieces immediately. let it cool then take out the pieces
3. After cooling always invert in a deep plate as oil- ghee oozes out
4. Use a paper kitchen towel wipe the oil-ghee then enjoy the Mysore pak

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Ingredients

Besan flour | kadalai Maavu 1 + ½ cup

Sugar 1 + ¾ cup, adjust  according to your taste

Oil 1 + ½ cup, flavorless oil

Water ½ cup

Pinch of salt

Ghee 1 + ½ cup

Topping

little sugar optional

How to make Mysore pak with step-by-step pictures

Prepare tray

• • • Firstly, take a tray and place parchment paper. Grease it with a little ghee and keep aside

Besan oil mixture

• • • Measure and keep all the ingredients ready
    • Sieve besan flour well and make sure it is lump-free

• • • Transfer the besan flour to a wide mixing bowl
    • Furthermore, add  oil and mix well till you get a lump-free smooth mixture

Heat ghee

• • • Take ghee in a heavy-bottomed pan and heat it on low - medium flame till it turns slightly frothy

• • • Simmer the flame and continue to heat

Sugar syrup

• • • Add sugar, hot water, and a pinch of salt to a wide heavy-bottomed pan; mix well and boil

• • • Sugar melts down and starts boiling. Keep mixing and continue cooking

• • • When it boils well simmer the flame and check for 1-string consistency

• • • Carefully take a small quantity of syrup between your thumb and index finger, stretch it and it forms a thin string
      

Besan mixture

• • • After attaining this stage add the besan-oil mixture immediately

• • • Mix well and cook till the mixture boils well and Thickens

• • • You can see many small bubbles in the mixture, and it turns frothy

• • • Carefully add a ladle of hot ghee. Hot ghee should turn frothy; mix well, and add a ladleful of ghee in batches

• • • Adding ghee at one shot as it will affect Mysore pak texture, so always add ghee in batches and mix well in between each addition

• • • Add the entire ghee, and the mixture will look frothy and bubble up; turn off the flame immediately and transfer the mixture to the greased tray

• • • Gently press, avoid a hard press

• • • Hot oil/ghee helps with brown Mysore pak

Cut Mysore pak

• • • Leave it for 3-4 minutes. When it is hot, use a greased knife and slit

• • • Optionall,y you can sprinkle sugar at this stage 

• • • Level the tray and keep it untouched for 1 hour or till it firms up

• • • Carefully flip in a tray or plate( unmold and cut)

• • • Cut them into pieces

• • • Use a kitchen paper towel and wipe the excess oil, ghee glaze, and enjoy