Mysore Pak Recipe [How to Make at Home]

Mysore Pak, this delicious sweet originated from the royal kitchen of the 17th century Mysore palace in Karnataka. Legend has it that famous royal chef 'Kakasur Madappa' was the mastermind behind this Mysore Pak Recipe during the reign of King Krishnaraj Wadiyar. The recipe, once a closely guarded secret within the palace walls, has since gracefully transcended its royal roots to become a cherished part of South Indian culinary tradition. Every bite of Mysore Pak is a tribute to the culinary legacy that continues to sweeten our present and connects us with the flavors of the past. Today we are going to make a dessert masterpiece called "Mysore Pak" like our popular Kayi Holige Recipe, Jilebi Recipe, Golap Jamun Recipe or Kaju-Katli Recipe that delights the taste buds with every mouthful.

About Mysore Pak Recipe

The Mysore Pak Recipe has its origins in the royal kitchen of the Mysore Palace in Karnataka. This iconic South Indian sweet is made from three ingredients – Besan (besan), Ghee and Sugar. It starts with a delicate mixture of gram flour and ghee, creating a smooth paste that forms the heart of this delicious dish.

As this besan combination is combined with a sugar syrup, each ingredient brings its essence to the mix. It's slow cooking and constant stirring transforms the ingredients into a velvety consistency. The gradual infusion of ghee elevates the mixture to a state of excellent enjoyment. Once perfected, the mixture is neatly transferred to a greased tray, where it patiently sets before being cut into individual bite-sized pieces. It is then served chilled.

This recipe, a culinary heirloom passed down through generations, is more than a sweet dish enjoyed at festivals, weddings or everyday indulgences. If you like to eat such sweets then you can check our Kaju Katli Recipe, Gulab Jamun Recipe and for birthday or any occasion, Kheer Recipe / Rice Kheer Recipe.

Mysore Pak Recipe Step by Step Details

The step-by-step journey of making Mysore Pak is a delightful experience that promises to bring the authentic taste of this beloved South Indian sweet to your home kitchen. With clear and simple instructions, this recipe invites you to create layers of flavor and that classic crumbly texture. So, let's dive into the meticulous process of making Mysore Pak, where each step adds to the perfection of this traditional treat.

Preparation

Step 1:- Start by combining all the necessary ingredients, besan (besan), ghee, sugar, water and a pinch of cardamom powder for extra flavor. Measure ingredients accurately to balance flavor and texture in the final product.

Step 2:- Make sure a clean dry tray is available to set the Mysore pak and grease it liberally to prevent sticking. Make sure all utensils are available including a pan for frying gram flour, a pot for making sugar syrup and a stirring spoon.

Step 3:- This initial stage of preparation lays the foundation for a seamless Mysore pak making experience, emphasizing organization and preparation for the next stage of the recipe .

Make the Sugar Syrup

Step 4:- In a bowl, combine 2 cups granulated sugar with 1 cup water. Place the pot over medium heat and stir the mixture until the sugar is completely dissolved.

Step 5:- Once the sugar has completely dissolved, raise the heat and bring the mixture to a gentle boil. Stir occasionally to prevent the sugar from sticking to the pan.

Step 6:- Allow the mixture to simmer until it reaches a stringy consistency. To test this consistency, take a small amount of syrup between your thumb and forefinger and gently separate. If a single thread or string forms then the syrup is ready.

Step 7:- Once a one-string consistency is achieved, immediately remove the pot from the heat. This delicate process of making sugar syrup is very important as it determines the texture and binding properties of Mysore Pak.

Step 8:- The one-string consistency ensures that the syrup is thick enough to mix with gram flour (besan) later in the recipe. It also contributes to the overall sweetness and mouthfeel of the final product.

Combine and Cook

Step 9:- Place a pan on low heat and add 2 cups gram flour (besan). Fry gram flour and keep stirring continuously to get golden color. This step enhances the nutty flavor of gram flour and ensures that it does not burn.

Step 10:- When gram flour reaches a golden hue, slowly pour the prepared sugar syrup into the pan, stirring constantly to avoid lumps. This gradual addition is crucial for a smooth texture in the final Mysore Pak.

Step 11:- Keep the flame low to prevent any sudden change in consistency and allow gram flour and sugar to blend smoothly. Continue cooking and stirring until the mixture thickens. Do this until gram flour and sugar are well combined. The aroma intensifies during this process, creating an aromatic atmosphere in the kitchen.

Step 12:- When the sugar mixture achieves a smooth consistency and is removed from the pan, it is ready for the next step. This step involves precision and attention to ensure the perfect combination of besan and sugar syrup, resulting in the delightful texture characteristic of Mysore Pak.

Add Ghee

Step 13:- While the besan-sugar mixture is still on low heat, slowly add 2 cups of ghee. Stir continuously to ensure that the ghee mixes evenly with the besan-sugar mixture. This step adds richness and velvety texture to the Mysore pak. Adding ghee slowly allows better control over the consistency and prevents the mixture from becoming too oily.

Step 14:- Keep stirring until the ghee is completely absorbed, and the mixture acquires a smooth, glossy appearance. This process is integral to the overall creaminess of the final product. The kitchen will be filled with the enticing aroma of ghee and gram flour.

Step 15:- Once the ghee is well incorporated and the mixture has a luxurious sheen, switch off the flame. This marks the end of the cooking process. The besan ghee sugar combination at this stage sets the stage for the next stages, which form the distinctive character of Mysore pak.

Tray Set and Cut

Step 16:- Before pouring the Mysore pak mixture on the tray, ensure that it is well greased to facilitate easy removal later. Once the besan-ghee-sugar mixture is ready, quickly transfer to a greased tray.

Step 17:- Spread evenly with spatula or back of spoon. Tap the tray gently on the countertop to remove any air bubbles and create a smooth surface.

Step 18:- Allow the mixture to cool for a few minutes with an initial set before cutting. When the surface is firm but still warm to the touch make incisions using a sharp knife, marking the future pieces of Mysore Pak. Traditional diamond or square shapes are generally preferred.

Step 19:- Allow the Mysore Pak to cool completely and set on a tray. As it cools, the individual pieces will harden. Once fully set use the pre-made slits as a guide to cut the Mysore pak into individual pieces.

Serving Tips

Step 20:- Once the Mysore Pak is completely cooled and the pieces have hardened, it is ready to serve. Use a spatula or your hands to gently lift individual pieces from the tray.

Step 21:- Arrange the Mysore Pak on a serving plate or in a decorative bowl for a visually appealing presentation. A small serving size is often enough due to its rich and indulgent nature, making it a perfect treat for sharing.

Step 22:- Consider garnishing with slivered almonds or pistachios for added visual and textural elements. Mysore Pak pairs wonderfully with a cup of garam masala chai or filter coffee, enhancing the overall experience.

This sweet delicacy is not only a delightful conclusion to a meal but also a perfect gift during festive occasions or special celebrations. A testament to South India's culinary heritage, enjoy the rich, mouth-watering goodness of home-made Mysore pak.

Well-defined, bite-sized pieces of Mysore Pak are ready to be enjoyed.

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Expert Tips

These expert tips are your compass that guides you to the exceptional texture and taste of Mysore Pak. Much like an art, Mysore Pak making benefits from a meticulous approach and these insights promise to transform your kitchen into a haven of sweet indulgence.

Precision Matters:- Ensure accurate measurements of besan, ghee and sugar for a perfectly balanced Mysore Pak. Small variations can impact the texture and taste.

Low and Slow:- Maintain a low flame throughout the process. Slow roasting besan and cooking on low heat prevents burning and allows flavors to meld seamlessly.

Continuous Stirring:- Whether roasting besan or incorporating ghee, constant stirring is key. It avoids lumps, ensures even cooking and creates a smooth, lump free Mysore Pak.

Quality Ingredients:- Opt for high quality besan, fresh ghee and fine sugar for the best results. Quality ingredients contribute to the rich and authentic taste of Mysore Pak.

Grease for Ease:- Generously grease the tray before pouring the mixture to facilitate easy removal and cutting. A well greased tray ensures clean and neat Mysore Pak pieces.

Patience is a Virtue:- Allow sufficient cooling time before cutting. Cutting while warm may result in crumbly pieces, while waiting too long might make it challenging to cut into clean shapes.

Garnish Thoughtfully:- Elevate the visual appeal by garnishing with slivered almonds or pistachios. It not only adds a delightful crunch but enhances the overall presentation.

Share the Sweetness:- Mysore Pak is best enjoyed with loved ones. Share this delectable treat during festive occasions or make it a heartfelt gift for friends and family.

With these expert tips, you're set to create Mysore Pak that not only tastes divine but also reflects the care and skill you put into the process. Happy cooking.

Storage and Reheating

Always use your judgment and preferences when storing and reheating as the method chosen can affect the texture of Mysore Pak.

Storage
After preparing Mysore Pak it is important to store it properly to maintain its texture and taste. Follow these steps for optimal storage:

Cooling:- Allow Mysore Pak to cool to room temperature before storing. Hot Mysore pak can be delicate and allowing it to cool helps retain its texture.

Airtight container:- Transfer the Mysore pak pieces to an airtight container. This helps prevent exposure to air which can cause Mysore Pak to dry out and lose moisture.

Parchment Paper:- If the Mysore Pak pieces are sticky or tend to stick together place parchment paper between the layers to prevent them from sticking.

Room Temperature or Refrigeration:- Mysore Pak can be stored at room temperature for a day or two. If you plan to store it for a long time, refrigeration can help extend its shelf life. Refrigeration can cause Mysore Pak to harden slightly.

Reheating
Mysore Pak is not usually reheated as it is traditionally served at room temperature. If you like it slightly warm or if it is refrigerated, you can follow these steps:

Room Temperature:- If Mysore Pak is stored at room temperature, you can serve it as is. Texture and flavor are often best at room temperature.

Refrigerated Mysore Pak:- If refrigerated you can let the Mysore Pak come to room temperature naturally or microwave it for a few seconds to stop the chill. Use short intervals and check frequently to avoid overheating.

Microwave (Optional):- You can use a microwave if you like the Mysore Pak slightly warmer. Place the desired amount in the microwave and heat in short intervals, checking to make sure it doesn't get too hot .

Note that Mysore pak is a delicate sweet and reheating may change its texture . It is recommended to enjoy it at room temperature for best experience.

Recipe Card

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Mysore Pak Recipe [How to Make at Home]

Prep Time 5 Minutes, Cook Time 25 Minutes, Total Time 30 Minutes

1 Cup= 240 ml, 1 Tablespoon = 15ml, 1 Teaspoon = 5ml

(Serve 10 People)

Ingredients (Serve 10 People)

Given below are the ingredients you will need to prepare Mysore Pak. You can change the amount of ingredients by keeping the ratio in which the ingredients are given. Here are the ingredients for making Mysore Pak for about 10 people.

Besan (Gram Flour):- 2 cups
Ghee:- 2 cups (for the mixture) + additional for greasing
Sugar:- 2 cups
Water:- 1 cup
Optional:- A pinch of cardamom powder for fragrance

Ensure the proportions are adjusted accordingly to maintain the balance of flavors and achieve the desired quantity.

Step by Step Instructions

Preparation

Measure all ingredients (besan, ghee, sugar, water, and cardamom powder if using) accurately.
Grease a tray liberally with ghee and set aside.
Gather necessary utensils: a pan, a pot for syrup, and a stirring spoon.

Step 1: Make the Sugar Syrup

In a pot, combine sugar and water. Heat over medium flame, stirring until sugar dissolves.
Increase heat and let the syrup boil gently. Stir occasionally.
Test for one-string consistency by touching the syrup between your thumb and finger. If a single thread forms, it’s ready.
Remove the syrup from heat immediately.

Step 2: Roast the Besan

In a pan, dry roast besan over low heat, stirring continuously until it turns golden and aromatic.

Step 3: Combine Sugar Syrup and Besan

Gradually pour the prepared sugar syrup into the roasted besan, stirring constantly to avoid lumps.
Cook on low heat, stirring until the mixture thickens and the ingredients are well combined.

Step 4: Add Ghee

Slowly add ghee, one ladle at a time, to the mixture, stirring continuously.
Keep stirring until the ghee is fully absorbed and the mixture becomes glossy.
Once combined, switch off the heat.

Step 5: Set and Cut

Pour the mixture into the greased tray.
Spread evenly using a spatula or the back of a spoon. Tap the tray to release air bubbles.
Allow the mixture to cool slightly, then make incisions for diamond or square shapes using a sharp knife.
Let the Mysore Pak cool completely and harden before separating the pieces.

Serving Tips

Arrange pieces on a plate or bowl for an inviting presentation.
Garnish with slivered almonds or pistachios if desired.
Serve with masala chai or filter coffee for an authentic experience.

Enjoy the rich, crumbly texture and buttery sweetness of Mysore Pak—a traditional South Indian delight perfect for any occasion.

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Nutrition Value

These values can vary based on the specific ingredients and cooking methods used. So it's always a good practice to calculate precise values based on your Mysore Pak Recipe and the ingredients you use . Here's an approximate Nutrition Value per 100g.

Nutrient	Amount	% Daily Value (approx.)	Details
Calories	500 kcal	25%	High energy content, primarily from fats and sugars.
Total Fat	30g	46%	Includes saturated fat; mainly from ghee.
Cholesterol	30mg	10%	From ghee; keep an eye if monitoring cholesterol levels.
Sodium	10mg	<1%	Low sodium content.
Carbohydrates	45g	15%	Main energy source; includes sugars.
Dietary Fiber	2g	7%	A small amount from besan (gram flour).
Sugar	30g	-	High sugar content; contributes to sweetness.
Protein	7g	14%	Comes mainly from besan.
Vitamin E	1.5mg	10%	Provides antioxidant benefits; from ghee.
Calcium	40mg	4%	Helps support bone health.
Iron	1.5mg	8%	Supports red blood cell production; from besan.
Potassium	200mg	4%	Contributes to muscle and nerve function.
Magnesium	30mg	7%	Supports muscle function and bone health.
Phosphorus	80mg	6%	Essential for energy metabolism.
Zinc	0.8mg	7%	Supports immune function and wound healing.
Copper	0.1mg	11%	Important for iron metabolism.
Manganese	0.8mg	35%	Supports bone health and antioxidant enzymes.
Folate	10μg	2.5%	Essential for cell division and DNA synthesis.
Niacin (B3)	1.2mg	8%	Helps in energy production.
Riboflavin (B2)	0.2mg	15%	Supports energy production and vision health.
Thiamine (B1)	0.1mg	8%	Helps convert carbohydrates into energy.
Pantothenic Acid (B5)	0.3mg	6%	Supports fatty acid metabolism.

Please note, Nutritional values are approximate and may vary based on specific recipes and ingredients used . Mysore Pak is a sweet and should be enjoyed in moderation as part of a balanced diet .

Conclution

As we conclude our culinary journey through the enchanting cuisine of Mysore Pak Recipes, we find ourselves immersed in the symphony of flavors and traditions that define South Indian taste. From the initial preparation, to the delicate crafting of the sugar syrup, each step contributes to manifesting in your kitchen. Tray setting and cutting help us to create a carefully crafted Mysore Pak.

Also, from expert tips, nutritional information to FAQs as our guide, we've embraced all the nuances that make our homemade delights not just a treat for the taste buds but a wholesome experience.

So whether you make this South Indian masterpiece for a festive occasion or a simple indulgence, enjoy the process savor and share the sweet with loved ones. In the world of Mysore Pak, every bite is not just a taste but a celebration of the sheer joy of tradition, craftsmanship and cuisine.

FAQs

Ques:- Why does Mysore Pak become difficult?
Ans:- Mysore Pak can pose challenges when its key components—besan, ghee, and sugar—are not in harmony. Deviating from precise measurements or rushing the process can lead to undesired outcomes. Over-roasting besan, improper sugar syrup consistency, or insufficient stirring can affect the texture. Temperature control during the ghee addition is crucial.

Ques:- How unhealthy is Mysore Pak?
Ans:- Mysore Pak, while a tempting treat, leans towards the indulgent side due to its richness. Per 100g, it packs around 500 calories, 30g of fat and 30mg of cholesterol. The sugar content stands at 30g, emphasizing the need for moderation. While not an everyday snack, occasional enjoyment is reasonable.

Ques:- How do you store Mysore Pak for a long time ?
Ans:- Once it cools and sets in the tray, cut it into pieces and let it cool completely . Store in an airtight container, placing parchment paper between layers to prevent sticking . Keep it in a cool, dry place away from direct sunlight. If stored properly Mysore Pak can maintain its freshness and flavor for up to two weeks .

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Mysore Pak Recipe [How to Make at Home]

About Mysore Pak Recipe