Oct 16, 2009

Diwali Special: Mysore Pak

I’ve already blogged about Mysore Pak before here. One of my reader friends Usha from Veg Inspirations had commented on my Mysore Pak post and mentioned that she had also done it in a different way that was easy. So, this time I thought I should give her method a try. And her Mysore Pak looked awesome!

Usha – thanks for the recipe and a new method for me! I tried it yesterday and wish I could share the mysore pak with you! It turned out great! 

Here's a link to Usha's Mysore Pak recipe.

Here’s the ingredient list

Besan – 2 cups
1 ½ cups Ghee + ½ ghee while cooking
2 cups Sugar
½ cup water

Put the 2 cups of Besan in a mixing bowl. Sieve it so that there are no lumps.

Add about ¾ cup of ghee to this and mix well to make a thick dough.


Now, pour the rest of the ghee on top of this and let it sit for a while.

While the besan is getting its ghee bath, add the sugar and water to a wide pan and heat it up. Once the sugar syrup starts boiling, keep checking for consistency. You need to get to an almost one string consistency.

Now, back to the besan mix – mix all the ghee well with the besan to get a nice liquid pouring batter consistency.

When the sugar syrup is ready, add this besan ghee mix to it slowly and keep stirring with the syrup. From this point, you will need to keep constantly stirring it. And I had to use about another ½ cup ghee a little a time in small intervals to keep the moisture in the mysore pak. 

You will need to keep stirring it until the whole thing starts balling up. Make sure that the bottom does not stick and scrap all sides as you stir the mysore pak.


When the mix is pretty thick, move it to a greased plate. It will spread by itself to all corners of the plate. Give the whole plate or pan a couple of quick taps to release any air bubbles out. Let it sit for about 10 mins.

After about 10 mins, the mysore pak would have set but still not too hard. At this point, use a knife and cut into desired shape. Let it sit for another 15 mins. They would have hardened well by then on the outside. You can remove the pieces – and you will notice that the center will still be soft. That’s what we are looking for!

You are done. That was easy – wasn’t it?

I do have to say that this method took me way less time than my other method. The whole thing was done in about 20 mins! And it tastes great!

Happy Diwali to all! Enjoy the season and be safe out there with the fireworks if you are lucky enough to get to do that! 

Enjoy! Peace Out!

I'm sending this as an entry to Priya's Feast Diwali 2009 event. Thanks Priya for hosting. 

I'm also sending this across to Sireesha's Sweet Series event. Thanks Sireesha for hosting. 

Also sending this across to Purva's Daawat Diwali Dhamaka Event. Thanks Purva for hosting. 


  1. Vayila karayum pola irukkae, Good decoration too.

  2. Hi Anu,

    I am so glad you tried this mysore pak and enjoyed it so much. Thanks for letting me know. Happy Diwali to you !

  3. Hey Mysore pak looks delicious. You have a beautiful name-mriganayani ..is it your real given name? :)

  4. Your recipe is quite different from the usual adding besan to ghee in the kadai type.By mixing together the besan and ghee first,we can ensure the mix would be lump free isn't it.Interesting..looks super delicious!!


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