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Monday, October 21, 2013

1-traditional-mysore-pak recipe
Mysore pak is a sweet that I am not a great fan, also I don’t hate too. When I was kid, I have seen my grand mom and mom make this few times. But its not the same as we get in Sri Krishna sweets – that is oozing with ghee, smooth and soft. The one they make is crisp, not so hard but stiff mysore pak, that has tiny hallows (they say it as கூடு- koodu)  in tamil. The process uses less ghee and some part of oil and cooking soda to bring that koodu effect. That’s not so easy to get that texture with koodu. Also while that process, it oozes out the ghee, so they collect it too. That’s how it turns stiff and crispy. I love that version than Sri Krishna sweets mysurpa.
This version is also the authentic preparation of mysore pak, it will melt in your mouth once you pop in your mouth, of course with loads of ghee. I used the recipe from the cookbook mom gave, with little changes. I agree, its not very perfect looking, but not bad for a first timer and also it tasted great! Vj just loved it and me too. Lets workout after Diwali and enjoy these sweetsLoser. So lets make this traditional sweet for your family or for gift packing to your dear and near, for this Diwali 2013! Happy

mysore-pak-traditional

Mysore pak recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweets
Prep Time: 5 mins    |  Cook time: 30 mins    Makes: 25 pieces

Ingredients


Besan/ Chickpea flour/ Kadala mavu - 1/2 cup

Ghee - 1 cup

Oil - 1/4 cup

Sugar - 1 & 1/2 cup

Sugar for sprinkling - 1 tblsp


*Sure this measure gives 25 small pieces of mysore pak for 1/2 cup besan because there is 3 times more sugar and ghee. 
*If you feel the ghee is more, you can skip the 1/4 cup oil.

Method

  1. Sift the flour to get rid of the lumps. Keep a tray, greased ready. Place sugar in a heavy bottomed pan, with water enough to immerse it. Say 1 cup of water.
  2. 1-mysore-pak-step
  3. Boil until 1 string consistency. That is, if you check between your fingers, a string will form as shown in the picture. Keep the flame in medium when the syrup is nearing its stage. Swipe the back of the ladle u use in the syrup for checking.
  4. 2-mysore-pak
  5. Add the flour slowly stirring continuously. I used whisk for easy mixing. Mix until smooth. The flame should always be medium.
  6. 3-mysore-pak
  7. Mix and keep oil and ghee ready. Start adding ghee slowly and add continuously like 2-3 tblsp at a time. Keep stirring until the ghee mixes and then add the next batch of ghee and repeat until you finish the ghee.
  8. 4-mysore-pak
  9. At one stage, the the colour changes to pale and frothy here and there, so be alert at this time and lastly the whole mixture starts frothy as shown in the picture. Also there will be a pleasant cooked besan smell along with ghee smell. Add 2 tsp of sugar granules and mix quickly (optional). 
  10. 5-mysore-pak
  11. Pour it to the greased tray and level it with a spatula. Sprinkle sugar if desired. Wait until warm and cut into desired shape. Let it cool down completely before transferring to the container.
  12. 6-mysore-pak

Notes

    • Keep flame always in medium to not to miss the stage.
    • If you want you can cut off the oil and add ghee fully.
    • If you reduce the ghee  quantity, the texture wont be same soft and melt in mouth kind. So its up to you.
    • I used two bread pans for spreading. You can use a small plate/ tray as per your convenience.
    • Adding sugar at last stage gives a great texture but its optional.
    • Use good quality ghee as the ghee lends the main flavour for this sweet.
    • I was impatient to wait until it completely cool down, so I got some imperfection.

Soft, melt in mouth Mysore pak is what you have now! Are you adding this to your Diwali 2013 to do sweets list!

mysore-pak recipe



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143 comments:

  1. already melting in my mouth ! too good !

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    1. yesterday i tried out but its comes out bad condition...i don't know how much time required after mix of gee it suddenly all gee dry hmm

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  2. Its Yummy and Sooo Soft ....!!

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  3. That pics are making forcing me to try out this recipe.. looks so so delicious..

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  4. Looks lovely.. Please post the recipe of boondi laddoo if possible.

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  5. Really i love your preparation and the way ur presented in site.. U r roking my dear Rak...

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  6. Lovely and mouth watering

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  7. looks great..i tried a krishna sweet type last year and gave it to my relatives back in india ..loved it..

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  8. Hi
    Is this the koodu mydore pak or the other one

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    1. No this is not koodu one. But in this same recipe, if you reduce ghee, sugar and add cooking soda, you will get the koodu. I dont have proper measurement for that.

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    2. Hello Raks this is rajeshwari, your website is awesome, I tired most of the recipes from your website which turned out delicious, I do even cook well, but till now Mysore Pak I have not tired, today in tired as per the measurements mentioned by u, it turned out delicious, thanks a lot for correct measurements. I love your website

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  9. Hi Akka....

    epudi akka ellathaium ivlo supera pannuringa:)

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  10. Hi Akka....

    epudi akka ellathaium ivlo supera pannuringa:)

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  11. yummy will surely try for diwali,now itself its tempting.You rock Raks.

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  12. That mysore pak looks so tempting raji....perfect for the festival

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  13. its yummyyyyyyyyyyyyyyyyyyyyyyyy this diwali i am going to make this.. Thank for posting my childhood favorite sweets my mom generally makes this on every occasion.

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  14. looks so yum ...drooling ..just like SK

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  15. yummy, mouth watering...................................

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  16. yummy, mouth watering.........

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  17. yummy mysorepak and lovely pics with sugar on top....

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  18. Yummy........ Can u Plz give me Motichoor Ladoo Recipe

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  19. Wow....it looks yum yum....it's my fav sweet.....n cudn't find here in NYC.....my friend sent your link and I'm thankful to her....will surely try this one....

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  20. Wow....it looks yum yum....it's my fav sweet.....n cudn't find here in NYC.....my friend sent your link and I'm thankful to her....will surely try this one....

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  21. delish mysore pak and a helpful post raks.

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  22. wow perfectly done mysore pak....luv the clicks...
    cheers
    Anu
    Anu's Healthy Kitchen

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  23. nice looking mysorepak....looks likesri krishna sweets mysorepak.....hey im lakshmi and i follow ur blog....really lov ur blog.....i am also blogging at Cookncackle.blogspot.in.....would be really encouraging if you would add my blog toooo.....

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  24. look so soft and melting mysorepak.. I am drooling...

    http://resnastastyhome.blogspot.com/

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  25. Thanks a lot for posting this...I was searching for this.

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  26. Do we need to dry roast the besan flour?

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  27. I craved for this Mysore pak when I was in Bangalore. I would try this one out this weekend.
    Deepa

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  28. I tried it 2day eve n was awesome. Some pieces broked out.may I know wer I went wrong? Also I tried sev, kara boondi n white murukku.all were hit.

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    Replies
    1. Thanks for the quick feedback. :) Did you wait until it got cooled down. And u should cut it when it is warm and wait until it cools down completely. Otherwise, if you miss the last stage, it might get brittle but the whole thing will be brittle.

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  29. This is my all time favourite Indian sweet. yumm.

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  30. Soft and super tempting mysore pak.... mouthwatering clicks...

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  31. looks so tasty and very soft.. Nice clicks too.. This is only Indian sweet my 1st son eats

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  32. Pakave romba supera irruku Raji :)

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  33. My daughter's fav sweet. Nice clicks

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  34. My daughter's fav sweet. Nice clicks

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  35. Really tempting.. Looks like sks.. Wil try for diwali.. Just 1 ques.. Generally how many mins does it take to get 1 string consistency?

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    Replies
    1. You cannot say time for making sugar syrup - there are lots of factors to consider from water quantity, flame (Heat), the vessel you use. So you have to keep checking. immerse your fingers in water and then check by swiping the back of the ladle and put in between your fingers as show in the picture.

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    2. Thanx for the reply..

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    3. Thanx for the reply..

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    4. Thanx for the reply..

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  36. Very yummy & tempting mysore pak. Awesome clicks Raji.

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  37. melt in the mouth Raji. What more should i say? But making this is darn tricky and you nailed it totally right!

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  38. They are just melt in mouth..you got them prefectly Raji.

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  39. Wow love the colour and texture. It is so perfect.

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  40. Today I made this...came out nicely....thank you

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    Replies
    1. Thank you very much for taking time to give your feedback

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  41. Lovely mysore pak.Oil,ghee in it can be reduced?.Just curious .Will it look like mysore pak?

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    1. Sure you can reduce, in this recipe 1 cup oil/ghee and 1 cup sugar.

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  42. Writing this immediately after the preparation.. Definitely came out well... Only thing is it is not v soft thou i added fully ghee and no oil... What could be the reason... Otherwise it was perfect for the first timer... Thanx a lot...!

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  43. Mysore pak looks delicious ... I love it raks.. will let u know once i try :)

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  44. Just 1/2 cup besan? Am making it now and felt besan quantity is less. Can you please confirm?

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    1. Yes the recipe I referred used the same

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  45. What is the oil used for in this recipe? I didn't see it mentioned.. only the ghee. And I'm also wondering about the besan quantity being just 1/2 cup.. it seems like very less compared to the oil and sugar quantities. Please confirm.. thanks!

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    1. Yes the recipe I referred called for besan sugar and ghee ratio to be like that. That is one part besan and three parts ghee and sugar. And reg oil, I mixed oil and ghee while pouring. U can omit oil if u don't want

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    2. ok thanks! am making today.. will send the photo to your fb for the tried and tested recipes album :)

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    3. great, thanks! am making today.. once it's finished i'll send the photo to your fb for the tried and tested recipes album :)

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  46. I also doubt if 1/2 cup of gram flour is the correct measurement for making 25 pieces of sweets as it seems to be less. Please do confirm, Thank you.

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    1. Since sugar is more sure it will give volume. I try and write the same.

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    2. Thank you for replying will try for sure, as it seems easy and yummy.

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  47. It is looking soooooooooooooooo yummy and delicious. Om!!!! The color, texture are so good.Very tempting. I am going to try this day after tomorrow. Thanks for the perfect recipe dear. WISH YOU AND YOUR FAMILY A HAPPY AND PROSPEROUS DEEPAVALI

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  48. Hey Raks, this time I impressed not only my family but also the Gods in our mandir (they were bored with the occasional Gulab Jamoons or regular fruits I offer) with the Mysore pak recipe you shared. ThanQ :)

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  49. This comment has been removed by the author.

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  50. Hi
    Will Half cup of flour enough for 25 pieces .. can you confirm .. need to try this

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  51. Raks,
    First of all, thank you very much a million times over! I have practically learnt cooking by following your posts, to the extent that I am considered a 'good' cook by my wife, daughter and friends. I just made Mysore pak yesterday, but with a slight deviation from your recipe. I used 2 cups of besan, 2 cups of sugar and 1 1/2 cups of ghee and ended up with 56 pieces. Not as sinful as Krishna sweets variety, but tasty all the same. Just thought I'd let you know how much I appreciate your posts. Thanks once again - Partha@New Delhi

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  52. I tried this one for the first time,came out really well.Thanks for your recipe and the attracting pics. Now this is my favorite recipe site to refer to if I need to make any item. Thanks!!!

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  53. Prepared for the first time today.... It came out really well... My Diwali sweet is ready... Thanks for sharing this recipe...

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  54. Prepared this for the first time today... It came out really well.... My Diwali sweet is ready.. Thanks for sharing this recipe....

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  55. not the perfect one! there are no holes in it. but good try. the comments are absolutely right. the sree krishna ones are horrible.

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  56. superb receipe..i made this on the day before diwali...and took to office...everybody loved this....thank u

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  57. Its my fav anytime....looks great!

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  58. I was so much waiting to have this fav of mine once I'm back in India, however u changed my mind. Tried this today, yumm. The color differed though but very nice and procedure explained is just perfect. Thank you so very much.

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  59. I tried your recipe today and made yummy mysorepak, it was so tasty, very soft and light yellow in color. Thanks a lot, keep posting more recipes.

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  60. Hi Raks,

    There was some issue in te Mysore pak being set ... Though I kept it for an entire day ... What could have been the mistake i did while preparing

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  61. Hi Raks,

    When I tried making it for the first time looked like it came up well but after input in a greased tray and left it to set it never set up and I couldn't cut it to pieces it was still semi solid .. What might have been the mistake I made during prep..

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    Replies
    1. Sugar syrup hasn't reached the consistency

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  62. Hi there dear,
    I don't know but mine is not yellow at all & also not like paste seems in photo hopefully it tastes nice I m from north india never even heard of this sweet well tried cause it's easy & seems really tempting in pic thanks for recipe next time may be more accurate one love ur website learn a lot abt north Indian food which I 've heard only from my mum as she spent her childhood in some place in Kerala

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  63. thank you very much it came out well. superb recipe...............

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  64. Just worked good...Too...Tasty....Thanks a lot

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  65. This was brilliant! The recipe was easy, and the pictures really helped me out. The end result really melted in my mouth! I just found a brand new source of delicious recipes in this website! Bookmarked! Keep 'em coming!

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  66. I tried but it turned out a disaster, kindly help where I got it wrong.
    It was fine till the 1 string consistency, I got it perfectly,
    then I started adding Besan & stirring continously,
    But as soon as I added the last tbsp of besan and stirred the mixture lost its consistency & became dry!!!! Even before I added ghee the mixture turned dry so I put ghee in the pan and the mixture started turning more dry and more brown in color.
    Where I went wrong, kindly advise

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    Replies
    1. Use little more water while making sugar syrup. also make sure the flame is steady medium.

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  67. I m trying it 3rd time see wht happens honestly love to eat sweets.1st time was disaster, 2nd time over cooked hopefully this time helps leads to perfection.

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  68. Really turned out very well....
    Thanks ya

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  69. hi akka is basen flour to be fried?

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  70. no the ghee we add will supress the besan smell while it gets cooked

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  71. Hi raks today i made Mysore pak..It came out very well..I just tried..But it came out very well..Thank u so much for the receipe..u made my day..can u post pal khova & Thirunelveli halwa recipe..i jus waiting

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  72. looks fantastic cant wait to try it out tonight!

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  73. looks amazing thanks for this...i will try it tonight

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  74. Hi yesterday i tried ths but not able to get proper output hmm

    so plz guide me any onewhn should add the gee n how long it should boil.. plz reply through 4evervinoth at gmail dot com.thanks

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  75. Tried this today, it has come good in taste. Thanks very much for posting this recipe.

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  76. Hii

    Its luking yummy, want to try this.....
    Which oil u used?? Sunflower or ????

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  77. I tried just nw ad allowed it to cool. Bt i tasted some in vessel taste good bt its like rava. Wat went wrong. All d mysore pak in d plate wil be like rava oly ha plz reply

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    Replies
    1. Usually the pan remains will be past consistency. I hope you got it right.

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  78. In your recipe you didn't add oil. So at which stage it is to be added? ??

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  79. In your recipe you didn't add oil. So at which stage it is to be added? ?

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    Replies
    1. Please read 4th step. We mix oil and ghee

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  80. Hi
    Just now tried.. Came out Gud.. My 2 yr old kid loves it.. Tasted hot from d pan.. Waiting to cool

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  81. Hi, can you tell me which oil I can use ? can I use olive oil / sunflower oil ?

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  82. Going to make this today. Looks very tempting & yummy

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  83. Tried today and my son loved it a lot. it has come out just perfect. thanks Raks for sharing this reciepe. all these days i was thinking Mysore pak is very difficult.

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  84. I tried it today and it has come out just perfect. thanks for the reciepe.

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  85. i tried this today but it become hard when i try to take from the pan it become hard after putting besan how much time need to stir please reply

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  86. today i tried this but it not came well when i try to take from the vessel it become hard i cant get pouring consistency how much time needed after mixing besan please reply

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  87. i tried ur many reciepes i like the way u explain

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  88. wont it get lumpy if we add flour in the hot sugar ???, i always go wrong there :(

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  89. I just now did I added all in the same proportion other than ghee added just one cup and no oil it is grainy in consistency Wat should I do now to make it soft

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    Replies
    1. May be the sugar syrup got past the right consistency. not sure if one can troubleshoot it.

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  90. Hi I tried but the Colour is very pale like off white and lots of ghee was separated while cooking... Is that ok

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  91. It came out nicely. Thanks for the receipe

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  92. Hi Raji,

    It came out so well... I tried so many times and all the time it was failure.. This time I tried the exact measurement of yours... It's so melting n tasty...no one believed that I made that �� Thanks.

    Shylaja Venkatesh

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  93. How rectify if it becomes chewy? ?

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  94. How to rectify if it becomes chewy? 😞

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  95. It turned out awesome. Thanks for recipe

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  96. Hi raks i tried this but it din come out well there was the raw smell of besan nd it became very hard ..

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  97. Hi raji, tried this came extremely good, I have added one more step in between that's I fried the flour for 2 mins.

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  98. I tried just know the consistency is so good but tastes some raw taste of flora . What to do to avoid that .?

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    Replies
    1. Did you tasted after sometime? Still the same? For the given ghee, the flour gets roasted as we stir. So stir until slightly it gets starting golden colour here and there.

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  99. how much is 1/2 cup for kadalai maavu? is it 120g or 100 gms. how can u measure dry ingredients by volume? should the proportion be so accurate? coz, besan will waigh slightly diff when it is tightly
    packed in 1/2 cup and when loosely packed

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    Replies
    1. Hi, I do not use kitchen scale as I am used to cup measurements. Its easy, quick and user friendly ;) Coz all indian kitchen can easily have cups than kitchen scale and quickly measure.
      And all my recipes has loosely packed ingredients, unless otherwise it is mentioned as tightly packed. that is, when you take it from the container, measure as such (leveled, unless otherwise it is mentioned heaped) My 1 cup holds 240ml of liquid for your reference.

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  100. Thank u.i made it for the 1st time & it came out soo good 😊

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  101. My son loves mysore pak his grandma made.. and it was a hit and miss... so I adapted it for what US homes usually have: an oven, or a toaster oven.. After creating the soft slurry mix of besan, ghee, sugar and jusr enough water, pour that into a baking tray (metal or glass) lined with Al foil if you wish. Now, bake at 350 deg F till that flavor, softness/crispness is optimal: this is a slow process so you can watch it readily unlike on the stove. Minor delta: add saffron or cardamon seeds to the slurry for aroma!

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  102. Hi Raks...I tried your recipe today but it got totally dried up..can u plz tell me what could be the reason..plz reply asap

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  103. Keep the heat always in medium, never on high.

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  104. What is it, i see something like it first time in my life!! Looks so good!

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  105. Thank you for sharing d wonderful n easiest way of making mysorepak. Hav been making dis for diwali from last year.. comes out really well everytime i make.. pls keep posting rrecipe for first timers.. thanks a tonne.. advance diwali wishes to u n ur family..

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  106. a big thanks for such an easy n stepwise explanation of mysorepak,I just followed it
    and mine has come out so well...thanks again n happy deepawali...finally I have understood the science behind a good mysorepak:-)

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