Mysore Pak is a popular south Indian sweet prepared with bengal gram flour, sugar and ghee. This takes less time to prepare but needs more practice. This traditional south Indian sweet is prepared for Diwali in most of the houses. Every year I prepare ‘Rava Laddu’ and ‘Mysore Pak’ for Diwali as my family like this both very much. I get decent pieces of mysore pak that melt in the mouth with good taste.
Homemade mysore pak is better as we do not add any colour and more ghee. In hot boiling sugar syrup, bengal gram flour and hot ghee are added simultaneously, mixed well and poured in tray. This will set in few minutes and can be cut into pieces easily. It is better to prepare mysore pak with a helper to assist.
Cooking time: 20 minutes
- Bengal gram flour – 1 cup
- Sugar – 2 cups
- Ghee – 1½ to 1¾ cup
- Sieve bengal gram flour well and fry with few drops of ghee, till raw smell goes away; grease a tray and keep ready, to pour mysore pak mix.
- In a heavy bottom pan, add sugar, half cup of water; boil in low flame, till bubbles appear and check the sugar syrup for consistency; this can be tested either by touching a tiny drop of sugar syrup with wet finger tips for 2 strings or by putting a drop of syrup in little water to test whether the drop stays in water without dissolving in water.
- Simultaneously heat ghee in other burner till it smokes; when the syrup is ready put handful of flour, mix well by adding some hot ghee; you can see pore formation in the mix while doing this; repeat this process quickly till you finish with all flour and ghee; remember, you have to act fast and continuous stirring is needed; now the mix does not stick to the sides of the pan and looks like froth.
- Pour immediately into the tray carefully and after few minutes draw lines with a knife to cut into pieces; after 15 minutes, you can carefully take out the pieces.
- Delicious, mouth melting Mysore Pak is ready now.
- Sieve the flour to avoid lump formation.
- No need to add cardamom or any flavour.