I don’t know why but we both are losing weight, significant amounts, since coming back from India. We are not doing anything out of ordinary and on our recent yearly medical checkup, the family doctor billed our medical reports as excellent, so no problems there. This sudden weight loss is baffling us. The only reason for this I can think of is homesickness. Leaving the dear and near ones back home, I thought it would get easy with age and time, but not so in our case, it seems. The life we created here seems so dull, empty and purposeless. Is this what happens in 30’s, if so, I would love to go back to the carefree 20’s. Little bit early for a midlife crisis, I know.
To counter the weight loss and also to satiate my cravings for an Indian sweet, we made Mysore Pak last Sunday. A deliciously rich, decadent sweet, made of chickpea flour and pure ghee. South India’s favorite. The sweet is as colorful and mouthful as its name sounds. All of our sweets names are like that, unique and colorful… Badusha, Chandra Kala, Mohan Bhag etc.,
There are no shortcuts for this sweet; you need quality ingredients and no cutbacks on the amount of ghee. Otherwise you end up with not so tasty, yellow brick kind of mixture. So use freshest possible ingredients, mainly besan flour for this recipe. And also you need an extra pair of hands. So keep family or friends on the side.
Recipe:
1 cup Besan flour, sift to aerate & to remove any lumps
1 cup ghee, melted & at room temperature
3/4 to 1 cup sugar – your wish
2 cardamom pods, seeds powdered
In a big sturdy pot, take one cup of water, add sugar and bring them to boil till the sugar syrup reaches one string consistency. Reduce the heat.
Now pour the ghee and besan flour in a steady stream into the sugar syrup while stirring. You need an extra hand here. Continuously and thoroughly stirring, cook until the ghee starts to leave the sides of the pan and the mixture starts to thicken and turns to become porous and light gold in color. Stir in the cardamom powder.
Immediately pour onto a greased tray & evenly level it out with a spatula. When it is still hot, cut into diamond shapes. Makes about 10 to 12 pieces.
Mysore Pak – Simple, sinfully rich tasting, sweet golden diamond
Wow… they look so yummy! You are right; these are “Sinfully rich tasting”.
Comment by vj — September 21, 2005 @ 4:17 pm
YUmmy, am drooling hehehe. My ratio for mysore pak is 1:2:2 Besan:ghee:sugar.
Comment by kaleidoscope — September 21, 2005 @ 5:01 pm
vj…today we had our last piece and its even more tasty:)
K…Thanks.I know about 2 cups of ghee for 1 cup of besan but never dared to try.2 cups of sugar, really? Isn’t it too sweet?
Comment by Indira — September 21, 2005 @ 7:31 pm
I always thought Mysore Pak was out of my league-maybe not any more.
Comment by Gini — September 21, 2005 @ 9:26 pm
I love visiting your blog every day. It’s like entering another world that is so different from my own because I know so little about Indian food.
And, in my experience, yes… the 30s are all about questioning and dissatisfaction, but also accepting and appreciating where you’re at – at the same time if that is possible. To me, life keeps getting more and more mysterious, not less. Hmmm…. Now you’ve got me thinking! 🙂
Comment by Beth - The Zen Foodist — September 21, 2005 @ 10:17 pm
First of all Indira- I would love to have your metabolism.
Mysore pak looks yummy- reminds me of Tamil Nadu’s Krishna Sweets mysore pak. Whenever I made it, it came out hard. I will have to keep this on my Diwali sweets list.
Comment by mika — September 21, 2005 @ 10:57 pm
Mika, regarding Krisha Sweets mysore pa (as they put it), I used to love them once but now they appear toooo sweet! Heard they use milk powder (maybe along with maida) to get the ‘soft’ effect.
Comment by Ravi — September 22, 2005 @ 3:12 am
My mother makes the best mysorepak in the world 🙂 I’ve never had the courage to make it myself, but way to go, Indira! I dont like Sri Krishna mysorepa (why did they swallow the k at the end?)… never did.
Comment by Shammi — September 22, 2005 @ 6:31 am
Gini…This sweet is really not a big deal to make. Only thing is don’t skimp on ghee.
Beth…Thank You!I am in one of those phases. I think by next month everything is going to be ok. Thanks again.
Mika…two months here, I have to run 5miles again to even eat one cup of rice:)
Milk powder in mysore pak? eww…Is maida cheaper than milk powder?
Shammi …Thanks, my mother makes mysore pak with two cups of ghee for one cup of flour. It’s more like sweet shop kind of crumbly, one piece, you will get a headache kind of sweet. I like my soft version much better.
Comment by Indira — September 22, 2005 @ 10:05 am
well am a totall sweet tooth so is everybody in my house :D, may be the 2C ghee balances out the 2C of sugar, no idea. And me too love Krishna sweets mysorepa, oh it melts in Ur mouth.
Comment by kaleidoscope — September 22, 2005 @ 11:50 am
hey there..my first comment here…
i dont skimp on the ghee. my mother says that the ratio can go upto 1:2:3. something about the besan, it ‘spits’ out the excess ghee as the mysore pak cools down..it will absorb as much as it can take.
Comment by faustianbargain — September 22, 2005 @ 1:53 pm
Wow…delightfully deliciously wicked! Loved the write-up accompanying the recipe. Fantastic!
Comment by ammani — September 25, 2005 @ 9:16 am
Hi.
I just love indian food, glad to have found your blog. I just bought my first indian cookbook last week. Julie Sahni classic indian cooking. cant wait to start using it.
Comment by Randi — September 27, 2005 @ 10:08 am
My mum makes this…it is so tasty. She makes it PERFECT.
I tried it out once and it was a compete disaster.After last time….i am little scared. The ghee started boiling up and kept coming out….
Seeing this…maybe i should try it.
Comment by Lakshmi — October 3, 2005 @ 3:58 pm
Hi Indira,
Did you use Nirav gram flour and home made ghee out of butter sticks for this recipe ?
I am having problems with making sugar syrup for literally anything. Like I failed to get it right for gulab jamuns last week and for boondi laddu yesterday. The laddus tasted damn damn good, nothing like I had before, but had problem binding them till I tried couple tricks. I want to know about the one string consistency before I want to attempt this recipe. Would you mind explaining the same….? Also, I heard someone saying that these taste exceptionally good when made with dalda than with ghee. Whats your opinion ?
Thanks
Comment by Sakhiya — October 13, 2005 @ 10:22 am
Sakhiya..yep, I made this sweet with just opened packet of Nirav gram flour and home made ghee.
I never tried this sweet with dalda. I bet they taste as good as the one made with ghee and I am sure, back home(India) most of sweet shops sell mysore pak made with dalda.
Check out this site for clear instructions on sugar syrup making. For this recipe, I waited till soft ball stage(according to this site), then added the gram flour.
You may already know there are two varieties of mysore pak. one- a soft variety and other one is more crumbly, sugary with lots of ghee/dalda variety. The one I made is soft homemade type.I didn’t even roast the besan flour. If you want, you can do that to get more crumbly texture.
Hope you will find these tips helpful.
Comment by Indira — October 13, 2005 @ 7:40 pm
hai i have a doubt regarding the gram flour. Should i fry the flour in the ghee to proceed?
Comment by sridevi — October 28, 2005 @ 12:29 pm
Hi Sridevi, I didn’t fry gram flour for this recipe, because the flour was very fresh and was not giving off that stale smell.
Most of my friends fry the flour at the beginning. If you want, do it. It will add more smeet smell and crumbly texture to Mysore pak.
Comment by Indira — October 28, 2005 @ 1:18 pm
indira.. u r the BEST !!! i tried ur mysorepak recipe today..it was really good though it was the first time .. my mom makes it at home for diwali.. but sometimes she doesnt get the consistency.. it becomes too hard… ur version is the best .. iam basically from coimbatore and i remember 10 years ago krishna sweets opened a small sweet shop specialising in mysorepak .. and now it has branches all over India and i simply love thier mysorepak.. and lemme tell u .. next to them u r the best !!!
i tried with 1/2 cup of besan first .. i thought once it comes out well this time then i can make more for diwali..i gotta doubt.. i get the taste of besan more.. any idea?? and how long does it take after u add the besan and ghee approximately ?
thanx again for ur lovely recipe indira.
Reply from Indira:
You are making me blush, my dear. I am glad that you tried this recipe and happy with the results. 🙂
To avoid the smell(taste) of besan, roast the flour on low heat with some extra melted ghee before adding it the sugar syrup. 8 t 10 minutes maximum, the besan pakam will come together and leaves the sides of pan & turn into one large lump.
Comment by priya — October 28, 2005 @ 3:51 pm
hey thanx for the tips indira… this diwali is definetely going to be a great diwali..now i can make em’ at home and give em’ to my friends too..usually in india we make sweets and savouries at home in large quantities ( some of em’ buy from famous sweet shops like krishna sweets and on diwali eve u can see a big Q abt 150 to 100 ppl lined up in front for buying thier mysorepak ) and on diwali we distribute it to the neighbours , the poor and the needy who visit home for some kind of donation..( but now u wont believe it the poor and the needy dont need the sweets and old clothes they need Rs.50 each, and u can imajine they keep coming the whole day ) 🙂
oops i better stop it i’ve posted a big story now.. thanx indira.
Reply from Indira
Priya, Happy Deepavali! Please share your mysore pak photos with me. I will publish them on my blog on Deepvali day(only if you want).
Same thing in our town and in Andhra too. Big q’s infront of sweet shops, like Krishna sweets, Pullareddy sweets is very famous in our area, particularly on Deepavali. You have to spend atleast half day in line to buy sweets from that shop.
Comment by priya — October 29, 2005 @ 12:39 pm
happy diwali to you and ur family indira… sure i shall take pics and send u in a day or two … can u pls tell me how to send it ?
Comment by priya — October 30, 2005 @ 12:45 pm
hey everyone and Indira
love ur recipe. than recipe love to read the comments.that make me feel i am with my people chit chating……..
Comment by bharathi — November 1, 2005 @ 10:00 pm
Hi,
I was generally suffering from a bad sweet tooth from the past one week and none of the canned sweets I bought from the Indian stores were able to cure it. Happened to see this recipe this afternoon (thanks to google search) and I got up and made the best Mysore Pak in just 20 minutes. Thanks a ton Indira, for curing my sweet tooth. :). Wait till my husband tastes it!!!!!!! 😉
Indira says
Hello Radhika, Glad to be of any help:). We were also feeling the same way on that day, to cure it, we made this Mysore pak.
Comment by Radhika — November 14, 2005 @ 7:23 pm
Hi,
It was a pleasure going through your site. Especially the mysorepak recipe and the comments following it. The pictures are super.Happy new year!Sati
Indira says…
Thanks Sati for the wishes and for the comment. I’m glad that you had good time going through my blog.
Best wishes for a happy 2006.
Comment by Sati — January 10, 2006 @ 7:41 am
Hi all,
Ummm..H! Its simply yummy and Lipsmacking dish.
But I would like to raise a query? ie Do you also add soda or baking powder to make it porous?
Do reply me about your comments.
Regards
Sampurna
Comment by Sampurna — January 21, 2006 @ 4:19 am
Indira, I am a regular visitor to your site, I have tried a lot of your recipes and they have come out wonderfully. I somehow messed it up with Mysore pak, they came out more like Halwa 🙁 . Can you please tell why it can be so?
Indira replies..
I’m glad they turned out good in your kitchen and thanks for your feedback.
The only reason I can think of for halwa like mysore pak is, removing it from heat too soon. If you wait few more minutes (from 5 to 10 minutes), continuously stirring, it will come together into one solid mass eventually. If you have leftovers still, try cooking it again on medium heat. I promise, you’ll make a solid, crumbly mysore pak.:)
Comment by Veda — February 6, 2006 @ 11:46 am
My ratio of ingredients
I prepared it with oil and eith your ratio roasting it before but it became too dry and too brittle. I did not get the shape shown. Do you think the below ratio will help?
1:2:1::Basen:ghee/oil:sugar
Comment by hera — February 12, 2006 @ 2:43 am
indira, i wish i could thank you in person for this fantastic recipe. i’m not a sucker for those too sweet dishes with lots of ghee but i somehow loved your write-up and wanted to give this a try. the recipe says you need an extra hand, wanted to wait for my husband to come back from work and help me but on second thoughts, decided to surprise him. it has come out exactly like how it looks in those pictures and tastes yummm…what can i say…out of this world!
Indira replies…
yay.. I’m glad that it turned out great Bharti and kudos for making it good on your own without anyone helping. Happy to be of any help.:) and thanks for the feedback.
Comment by Bharti — February 15, 2006 @ 4:02 pm
Indira:
Question for you: In Hyderabad I am used to eating mysore pak that is a little hard, not as soft as like cashew/badam burfi and the pak also has tiny holes in it. I am not sure if you ever saw it. It is hard to explain actually.
Looking at the pictures, your pak doesn’t seem to have the “holes” I am used to. Is your burfi soft also? rather than a little crunchy? Just curious as to how I can make the one I am used to. Any ideas?
Comment by Sam — February 17, 2006 @ 11:59 am
Never mind, Indira. I just read your comments section and found the answer to my question. If I got it right, I need to use more ghee? right?
Thanks,
Sam
Comment by Sam — February 17, 2006 @ 12:05 pm
I tried to make it yesterday. Taste was yummy. But it was way too soft. How do I make it little hard. Mysorepak is one of my favourite sweets.
Comment by Spoorti — March 29, 2006 @ 10:04 am
I tried your Mysore Pak yesterday. Turned out really good. Thank you and Happy Ugadi.
Comment by aarti — March 30, 2006 @ 10:31 am
Indira,
This sweet is a wonder! I’ve made it before following a completely different recipe (should try your’s to compare) but the name Mysore Pak unfortunately does not translate well to the English-language ear. Rather than sounding, “colorful and mouthful” it sounds like a complaint, “My sore back!”. 🙂
Comment by Susan in Italy — April 11, 2006 @ 5:56 am
Hi Indra,
I was impressed with your presentation with all the recepes, good job. I tried your mysore pak, it was really good but I just wanted to make sure why did I still get the smell of besan and also what do you mean by porous? How do I know that my stuff is ready to pour into the plate? I do not know if I had left it too long that it did not take its shape while cutting. Also, what is the proportion for water if I need to add more sugar ?
Thanks,
rohini
Indira replies:
Hello Rohini, thanks.
1.Even after all that cooking, you still had the smell of besan – usually means old stock. In that case, roasting the besan in half cup of ghee before adding it to the sugar syrup helps.
2. About how to know – here the experience counts. Its difficult to explain in written words and you have to be next to the cook to know what they are talking about. Make a note now, try little bit differently next time… mistakes and learning… that’s how I learned to cook these kind of sugar syrup based sweets.
3. Upto 3 cups of sugar, 1 cup of water is fine. The only purpose of water is for the sugar to melt. The more water you add, the more time it takes for the sugar syrup to thicken.
Hope these tips helps.
Comment by Rohini — April 16, 2006 @ 8:40 pm
Indira, that’s a delicious recipe for Mysore Pak. However, if you are alone, you can try this method :
Melt ghee in a pan and keep warm. Mix the besan, sugar and water into a smooth paste, cook on low heat (for about 5 minutes), next to the warm ghee, adding it slowly and keep stirring till all the ghee is used up and the mixture turns into a non-sticky mass. Pour into a greased plate and shake it to settle. Cool slightly and cut into squares.
Indira replies:
Thanks for sharing your recipe of Mysore Pak here on “Mahanandi”. Sounds very easy to prepare. Thanks Nirmala.
Comment by Nirmala — May 27, 2006 @ 5:55 am
hey, i was wondering if anyone knows how to make milk mysore pak. my kids love it, and it’s hard to get fresh tasting sweets outside india.
Comment by mridula — June 8, 2006 @ 2:22 am
i would like learn good food. Sweet dishes and baking cooking
Comment by nasim — July 1, 2006 @ 3:39 pm
hi, i tried it for the first time, it came well, but i wanted a mysore pak with holes in it .
Comment by sumedha — July 23, 2006 @ 2:06 pm
Hello – We got your dish from our neighbor and my hubby who isn’t a sweet fan, completed 1/2 of the plate of Mysorepak. I got this link from her, and looks like there is a lot of stuff to explore. Thanks for taking the initiative.
Comment by Madhu — July 28, 2006 @ 12:57 am
I tried Mysore Pak over the weekend, it really came out good!Thanks for the recipe Indira!!
Comment by hema — August 9, 2006 @ 5:07 pm
Dear Indira,
We are a group of married-bachelors(!!) working in the Consulate General of India in Vladivostok, Russia. Every 15th August we have a reception where Russian guests are invited. This 15th August we decided that instead of serving our guests russian snacks, we will prepare Indian snacks and one of the item we selected was mysore pak with your recepie. Not only did it come out nicely, the Russians loved it – especially the Russian beauties were impressed by our culinary skills! Thanks for the easy to follow recepies. I have one question and that is whether can I add the cardamom powder to the boiling sugar syrup before pouring in ghee and besan mix.
Comment by rajesh — August 18, 2006 @ 1:53 am
hi
my mom makes wonderful mysore pak…im trying to make it today…ur site z lovely dear
Comment by Anonymous — August 21, 2006 @ 3:10 pm
Hi, i can (for that matter anyone) can make a mysore pak but the real trick is how to make it crumbly with holes. I have tried it making it several times but i never got those holes. Can someone tell me EXACTLY how to get holes? I don’t really like soft burfi like mysore pak though it kind of tastes ok. Do I need to use baking-soda or baking-power also what is the correct ration of besan/sugar/ghee. I have read 30-40 recipies of mysore pak on the web and some people say its 1:1:1 and some say its 1:2:2. Please, is there any expert who makes the pak WITH HOLES answer my question?
Comment by MysorePakLover — September 13, 2006 @ 2:06 pm
Thanks a lot !! this is the first time i made mysore pak on my own ….Came wonderful!!! I was about to ask my mothers recipe calling her ..then i saw urs …. Thnaks again !!
Comment by Anonymous — September 20, 2006 @ 11:58 am
Thax a lot friends for ur logical tips.I am abt to try it now.I cooked it before.But,i forgot the measures for mysorepak.U all helped me.
Comment by sai — September 29, 2006 @ 9:22 am
[…] I also made mysore pak, following Indira’s recipe. I added some toasted cashews on the top. […]
Pingback by Jihva for Ghee ~ Brown Ghee Rice and Mysore Pak « Out Of The Garden — October 1, 2006 @ 6:08 pm
Help! I made this recipe and seemed to have messed up. The taste was good but it was really chewy.
Also, when I added the ghee it seemed to be too much. It was extremly runny and wouldn’t stay inside. So i drained the ghee.
HELP!!! The taste was excellent, just the texture was not like the picture.
THanks,
Comment by Parvathi Santhanam — October 15, 2006 @ 6:47 pm
Hi Indira,
Now, the festival is approaching fastly, tried out yr version of mysore pak and it was A one, yes..with this lesser amt of ghee, sugar, could not believe that the mysore pak can be prepared with such a softness??
But, the qty of sweets is lesser than what we use to do with 2 cups of sugar and ghee(one drawback??).
Thanks and pls do post yr version of sweets/savories as a Diwali treat.
Happy Diwali..
Rgds.
Comment by Rama — October 16, 2006 @ 3:35 am
indira ,
i just dont know how to congrajulate you because i copied your recipie and won laurels from my husband
Comment by soujanya — October 19, 2006 @ 3:03 am
I made mysore pak today with u’r recipe. It looks great and I’m keeping it for diwali.
Comment by sudha — October 19, 2006 @ 1:40 pm
Hello Ms. Indira
Thank you for the recipe. it is my fiance’s favorite sweet, and i made it for our first year anniversary…
I came out well, but i didnt read the reviews properly. I got the besan smell and taste. next time i will roast the besan and mix…
You are awesome…Can you give me the recipe for Jeedi Pappdu Paakam, that is my personal favorite..
Thanks again Indira,
Reena
Comment by Reena — October 23, 2006 @ 1:34 pm
Hello Indira,
Thank you so so much for the recipe. I tried it so many times and it always turned very very soft. Infact we ate it with a spoon. This time I made it with your recipe and now I see the real MYSORE PAK. It came out hard and had holes inside the mysore pak like the store one. Thank you so so much Indira. I have written in my book as your recipe. Thanks once again for the recipe. Best wishes to you from all of us.
Comment by Lalitha Kammula — October 26, 2006 @ 5:29 pm
The secret of getting holes in Mysore pak is to sprinkle water when it is hot on the greased plate. My mom did this.
Comment by Shree — October 29, 2006 @ 3:23 am
hi indira, i made mysore pak acording to u r recipi, its came very tastee,but it did’t come yellowish like u r picture,my jusbend likes when look is good, thats why i m asking about this, what i have to do for get the colour
thanku for u r all recipies
Comment by sunitha — November 17, 2006 @ 10:57 am
hi this recipe is too good to make.i like it to make.it is very nice test.
Comment by bichitra nanda saran — December 5, 2006 @ 8:50 pm
I tried this recipe and got the results as STONES!! 🙁
Comment by Asha — April 6, 2007 @ 12:46 pm
hi dear,
awesome,i like ur way of presenting things.it will force anybody to do it.may god bless u
vinu bye
Comment by swarna — July 14, 2007 @ 3:53 am
Hi,
Your description was too good!!! I am a student doing masters in US. I tried many times in India but always failed…it used to be Mysore Pak Jam so named by my Dad ;)..
I made it now with help of ur receipe..it turned out well :)..my roomies love it…
thank you so much..and please post any easy to do quick deserts or snacks..so that we students can try…pleaseeeeeeeeeeee
Comment by preethi — July 28, 2007 @ 2:12 pm
Hi
nice description….
I tried it and it came out well..however I got the besan taste..i dint read the comments first..may be next time I will roast the besan first..
please post any easy quick desserts and snacks as we are a group of students…
Comment by preethi — July 28, 2007 @ 2:16 pm
Hi Indira,
I tried your recipe for the 4rth time in a couple of months. The first time it clicked beautifully. The second time on, till this time, it has turned into halwa. I donno where I am failing. I get the porous texture and ghee leaving sides and all, then I pour it out into greased plate and wait for it to turn into the delicious mysore pak, but it just remains as halwa. Where am I going wrong? I use Laxmi brand besan, and amul ghee, with cane sugar.
Comment by Subhashini Vema — August 13, 2007 @ 6:57 pm
i don’t know what i did wrong…. the besan didnt seem cooked enough, it wasn’t brown…and the whole dish became crubly like khila hua fried rice!!!! please help
Comment by kavita — September 18, 2007 @ 11:21 pm
Hi Indira,
i did make mysore pak for this diwali 2007 & it came out splendidly well. thank u so much!!! my husband really liked it. once again thank u!
Regards
Shweta
I am happy for you Shweta. Thanks for taking time to share this with me.
Subha Deepavali to you and your family.
Best wishes,
Indira
Comment by shweta — November 7, 2007 @ 3:18 pm
Hi Indira,
Wishing you and your family a very happy and prosperous Diwali. I tried your version of Mysore Pak and must say, it came out sinfully delicious, as you have said exactly. This is my first attempt at Mysore Pak and I am very happy with the outcome.Thanks a lot for the recipe.
Comment by Sangeetha — November 8, 2007 @ 4:50 pm
Hi Indira,
I have tried your Mysore pak, it came out good, my friends told me that it also tasted like peda. I have a question for you, you can clear it, When frying on the stove to make the dough, at one point it started leaving the ghee from the dough, do i need to switch off the stove before it starts leaving ghee from the dough.
after wards when i leveled up in the plate it soaked up all the ghee in to the dough after couple of hours.
Thanks for the recipe we all enjoyed it.
and also do u have recipe for hard mysore pak?
Comment by Prathibha — December 4, 2007 @ 10:42 am
I was skeptical that I could make this, so I tried with the excess sugar syrup from a gulab jamun tin and approximate amounts of ghee and besan. I was very pleased with the end product. Thanks for the recipe!
Comment by konkanicook — January 3, 2008 @ 12:28 pm
Hi, i tried this recipe but it was a flop. I didn’t know wht was my mistake, i followed the instructios, but the only mistake i did is i took 1 1/2 cup ghee, but my thing never turned up gud, it didn’t become solid n it was sticky just like chanividi, i don’t know wht was my mistake, n one more thing is the ghee didn’t got absorbed in the mixer n when v ate it, it was similer to drinking ghee literally, can u tell me what was my mistake?
Comment by eshwari — February 3, 2008 @ 1:29 am
Hi Indra
The photos look so yummy and I am planning to make yours. Could u please tell me the ingredients in grams. 1 cup basin flour and sugar ok, how about 1 cup ghee? please tell me.
Thank u
Comment by shakthi — February 3, 2008 @ 2:10 pm
Hi Indira,
I love Mysore Pak, and I looked around everywhere to get a neat explaination with pics that shows to make the soft and yummy Mysore Pak’s… Thanks a ton for your recipe.
I have to make this today before my evening prayers and for my husband… He’s so picky about sweets but loves this one… I’ll surely try!
I read others writing about the raw besan… is there a better idea to use any better besan or something like roasting it… will be great if you tell us so…
Thanks for your superb recipe.
Regards
Sunsigns
Hi Sunsigns,
Roast the besan on slow heat until it release wonderful fragrance. Then prepare the mysore pak. This will helps to produce a fail-proof, good tasting mysore pak.
All the best with your evening prayers.
-Indira
Comment by Sunsigns — February 28, 2008 @ 1:42 pm
Thanks Indira…
I tried it exactly as you said… on slow heat with a lot of ghee i roasted them to make a real smooth paste… (dont know if this was wrong) but the mysore paks were perfect… I just made in small qty… How do u store them fresh for long?
Thanks a bunch… mine came real nice.
Excellent work from you…
Regards,
Sunsigns
Comment by Sunsigns — March 3, 2008 @ 8:24 am
Dear Indira,
Thank you so much for your recipe. I tried it this morning. It came out so well. Keep posting other recipesalso . You are superb.
love
janavi
Comment by Janavi — May 16, 2008 @ 10:14 am
Ravi – was mad because Sri Krishna Sweets left the letter K from Mysore Pak – 🙂 Interesting I had asked them the same question and thought Mysore pak is so native to Mysore and since Sri Krishna Sweets was based out of TN they had their version of Mysore Pak as Mysore Pa – NO – the gentleman (Manager from TN) said they had copyright issues and hence they cannot use the letter K and hence its called Sri Krishna Sweets Mysore Pa.
Comment by Santosh — June 8, 2008 @ 4:13 pm
i never thought the recipe would be so simple. let me try today and get back to u on friday. this is my children’s favourite sweet
Comment by malar — October 7, 2008 @ 3:28 am
hai
this was the first time i tried this recipe .it was so simple i liked it .it really came very well. i suggested to my sister to do this mysorepak.
Comment by revathivenkat — October 13, 2008 @ 3:11 pm
Hi,
I tried Mysore pak today immediately after seeing the recipe. Amazingly it came out so well..i couldn’t believe myself. I heard may people saying its difficult to prepare but it is not. I really enjoy cooking and try out recipes which i hadn’t done before. I’m successful!!!
Comment by Sailaja — October 16, 2008 @ 5:28 pm
If I were to see your mysore paks live, it would be gone in no time! I’m right now relishing by seeing them in your wonderful photos. Your photos are sooo tempting! These 75 comments are enough to prove your technique is right! I’m gonna give it a try this Deepavali.
Comment by UjjU — October 20, 2008 @ 12:46 pm
Hi Indira –
I have been trying several recipes posted in your website and every recipe turned out well. I like the way you describe in detail. Thanks for your lovely website and recipes.
I tried mysore pak today and it turned out good.
Happy Diwali to you and your family.
Comment by Vidya — October 27, 2008 @ 6:40 pm
Hi
More ghee you use in Mysore pak, means you are consuming more cholesterol high sweet. If you replace this with Dalda, means you take very high levels of trans fat. Trans fat is being removed from food products in most part of the world except in India.
I am in the process of developing a special natural vegetable fat which has the functionality of real Ghee and at the same time not hydrogenated like Dalda and hence has no harmful trans fat ( Even Ghee has 7% trans fat)( Hindustan Lever sold Dalda brand may be because they do not want to be linked to unhealthy fat and don’t want to get sued by some consumer )
Any interest from you guys for this novel natural vegetable oil fat I am in the process of developing to replace Ghee and Dalda for your Mysore Pak?
Comment by Uma — January 13, 2009 @ 10:02 am
Hi there.
In the recipe when is says to add the ghee and flour in a steady stream, are they pre-combined? Also, could you still add some Milk powder to the mix to give it a better mouthfeel, say, to replace the cardamom, or maybe even both!
Comment by Dr. Acula — February 7, 2009 @ 4:35 pm
happy women day
Comment by r .guru — March 4, 2009 @ 9:37 pm
I can never understand why and how people get cravings for sweets. I can’t stand sweets. But my husband is the other extreme. During our first year of marriage, I had always wondered how he could eat so much of sweet. But I never got worried about it. He is a marathon runner 🙂 The only sweet that I could make in those days was Kesari (Sira). Thanks to mahanandi. Now I can make semiya payasam, kaju-walnut burfi, walnut laddu, hulwa, sunnunda, bobbattlu and this week mysore palk got added to the list. All of these were super hits in the first attempt. Indira gaaru, I can never thank you enough for the easy to follow instructions complimented greatly by the pictures. Over the past few months, I became very confident to try ANYTHING from this blog. I never felt nervous to prepare any of the above recipes. The only ground work I needed to do is read the recipe very carefully and go through your answers following the comments to get some extra information and bonus tips. I am hoping to try the baking sweet recipes in following weeks. Thanks a million 🙂
Comment by Kamala — June 7, 2009 @ 11:55 am
Hi Indira,
I am also from Nandyal. But I am not at all good in cooking.. I have trying some of your recipes successfully. But Mysore pak has always been a disaster for me.. I tried 3-4 times to make Mysore pak, but I always get tensed while making it..sometimes pakam is not ready, sometimes its not cooked properly..This time also would have been a flop unless I came back to my laptop and read your instructions again..This time I removed the mysore pak from heat and pour in the plate too early. it was soggy like paste. Then I read your instructions “ghee starts to leave the sides of the pan and the mixture starts to thicken and turns to become porous and light gold in color” I went back quickly and pour the mixture back in to the pan and stirred it properly in few secs ghee started to coming out and in another minute it became porous and absorbed all the ghee back. I jumped and shouted Hurray!.. Finally I could make nice mysore paks. Always my husband used to make fun of me whenever I try to make mysore pak. Now I can show him that I can also make Mysore Pak.. Abba thanks a billion to you.. All the credit goes to you..
Thanks
Kavitha
Comment by Kavitha — June 25, 2009 @ 11:43 am
Hi Indira,
I was surprised to see when I tried Mysore pak, because it came out very nicely and yummy too. I could not believe myself.. because I am a very bad cook. Thanks alooooooooootttttttt!
But the sad thing was I tried Pala Kova as well but that didn’t come up well .:) Anyways one is very yummy and one. 🙁 I will try it again sometime in the next week and let you know.
Comment by Srilatha — August 26, 2009 @ 1:28 am
Hi Indra,
I immediately made it, vow it tasted great, am a fan of your website,Keep up the good work my friend,Indra i have a doubt, by adding more ghee will it become soft like Krishna sweets mysore pak ?
Comment by Indu — October 8, 2009 @ 12:55 pm
Wow 🙂 I was googling for the recipe and came up to your site 🙂 Im going to make them this week 🙂 Will make immediately 🙂 Thanks for the recipe 🙂
Comment by Pratiba Bhat — July 12, 2010 @ 8:35 pm
great way of explainining.
Comment by shweta — September 11, 2011 @ 11:19 pm
I think you need to fry the basen power in little ghee and then put sugar in the pan and putonly that much water to allow the sugar to rinse and then i think as per south indian the ratio is 1; 2;3 i cup power 2 cup sugar and 3 cup ghee
Comment by vijaya — November 28, 2011 @ 4:39 am
can any one tell me how to make vanila cake ( it is made of maida floor without a oven)
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Comment by new era hats — January 30, 2012 @ 10:25 am
My mum makes the best Mysore pak, three shades from the nearly chic brown bottom layer to the yummy honey middle layer to the yum yum crusted top golden layer. Same recipe but the idea is to get the mixture out and Plate it at the right moment:( which is the most difficult to judge . All the best to all Mysore pak lovers trying to make some at home
Comment by Sandhya Chavali — August 6, 2012 @ 11:48 am
Nice stuff. But the given Mysore Pak varies from prepared one. Ha Ha Ha…What a taste..!!!
Comment by Indian Sweets Online — August 11, 2015 @ 4:28 am