Mysore Pak

Cheers to all sweet lovers… We always have a crowd around us who will fall head on heels for sweets. Mysore Pak is definitely one of the sweets we love to eat. The melting flavour of Mysore Pak will just leave us craving for more….Which leaves us no choice other than to buy them…. Why bother to buy them if we can actually make it at home?!

We don’t know which oils do the bakers use or what all hygiene measures they have taken and so on. Anyway when you are around a festival season, it is always a pride to make sweets at home and share the yum with your dear and near ones.

Mysore Pak is a four ingredient dish and is easy to make at home. Taking the right measurement is the key part of making Mysore Pak. The consistency while you make it will decide the shape you make out of it.

1 review, 5/5

Mysore Pak


70 pieces

45 minutes

Items List

Name Quantity Image
Besan (channa dal flour) 1 ½ cup
Ghee 1 ½ cup
Sugar 3 cups
Water ½ cup


Stage 1

First step is to measure out 1½ cup of besan and heat it in a kadai for about 2 minutes (the raw smell should be gone). Now sieve it well and make sure there are no lumps. If there are lumps, just break them and heat it again and sieve again. No keep it aside. Before we head on to the preparation, let us get a spreading tray, a flat sided ladle and a knife well-greased using a few drop of ghee.

Stage 2

Now place the kadai on the burner, add 3 cups sugar and 1 ½ cups of water to it. Let it boil, so that the sugar will melt completely.

Stage 3

Now keep it on low flame and add besan while stirring it all together so that no lumps will be formed. Stir it until it boils well. Now keeping it on high flame, stir continuously until the mixture starts reducing to thick consistency.

Stage 4

Now add 1/4 th of the ghee and stir it until the ghee gets absorbed. Now add another 1/4thof the ghee and stir again until it gets absorbed. Stir the mixture until it is thick. Again add 1/4th of the ghee and stir well until the mixture is a very thick consistency

Stage 5

Now be careful about the consistency while stirring further. The mixture will get aerated and will start rising up. At this stage add the remaining 1/4th of the ghee and stir it continuously.

Stage 6

The mixture will have bubbles and the mixture will join together on its own and forms a ball which separates off from the sides of the kadai. This is the stage where you have to take it off from the burner and spread it to the greased tray.

Stage 7

Cut it into square pieces with the greased knife while it is still hot so that it wouldn’t be so hard. Now allow it to set and cool down. Once it is cool, separate the pieces and enjoy your favourite sweet with your near and dear ones.

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