Ghee Mysore Pak | How to make Mysore Pak

One of the most popular and delicious sweets from Mysore is the most beloved Ghee Mysore Pak | How to make Mysore Pak. It has a lovely aroma and has a wonderful melt in the mouth kinds of texture. It is so easy to make this at home and needs very few ingredients. 

Making sweets at home is more advisable than buying it from the stores as you can be absolutely sure about the quality of ingredients used for making them. Besides, it is more hygienic too which is equally important.

Ghee Mysore Pak | How to make Mysore Pak is actually very simple to put together but one has to follow the recipe and be careful while cooking the syrup. Although it is not complicated, it needs attention. This is a soft version of the sweet, popularly known as the Shree Krishna Sweets version. Its melt in the mouth soft, loaded with a lot of ghee. I personally prefer this version. It has been my favourite for years and my mom would always bring a box of this from Shree Krishna Sweets near our place. To this day, my Mom prefers her sweets from there if she is buying them at all. More often than not, my Mom too makes sweets and other snacks at home as she has a lot of o time on hand 🙂

Since these happen to be a favourite sweet at home and takes relatively little time to prep, I make these pretty often. A handful of ingredients and about 30 minutes is all you need to make some Ghee Mysore Pak | How to make Mysore Pak. They are particularly popular around festive days like Diwali or Raksha Bandhan. So instead of buying a box of these, you can make some this time around.

Some other Indian sweets that you should try
Kaju Katli
Doodh Peda
Kesar Modak
Kesar Peda
Besan Ladoo

Add a tsp of ghee in the pan and roast the besan for 3-4 minutes, just until the rawness goes away and the besan gives out a nutty aroma. Turn off the flame.

Sieve the roasted besan into the mixing bowl. Add the ghee into it and mix it with the besan to make a smooth paste. Keep that aside.

Take water and sugar in the pan, set it on low flame and let the sugar melt completely. Keep stirring while the sugar melts.

Alongside, grease the tray well with ghee. Set it aside. By this time the sugar syrup will be boiling away. The syrup will be very thick.

Now add the besan and ghee paste into the melted sugar. Keep stirring continuously now onwards, keep the flame at the lowest setting. Also, add cardamom powder & a couple of tsp of ghee into the boiling mixture.

When the mixture begins to froth on the sides and becomes thick, turn off the flame and quickly pour the mixture into the prepped tray. (No pic of that step, the mixture very hot and setting too fast)

Once the mixture begins setting (it will set within 10 mins), cut the Mysore Pak in desired shapes and serve. Keeps well without refrigeration in an airtight box for up to 2 weeks as it contains a good amount of ghee.

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Ghee Mysore Pak | How to make Mysore Pak

Soft, absolutely melt in the mouth delicious Gram Flour Fudge is a popular gluten-free dessert which is made traditionally around festivities and other joyous occasions. It is very easy to make and calls for just 4-5 basic ingredients. 

Course Dessert

Cuisine Indian

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Author Shreya Ashish Tiwari

Ingredients

• 1 cup besan gram flour
• 1 cup sugar
• 1/2 cup pure ghee plus extra to grease the pan
• 4-5 tbsp plain water
• 1/4 tsp cardamom powder

Instructions

1. Add a tsp of ghee in the pan and roast the besan for 3-4 minutes, just until the rawness goes away and the besan gives out a nutty aroma. Turn off the flame.

2. Sieve the roasted besan into the mixing bowl. Add the ghee into it and mix it with the besan to make a smooth paste. Keep that aside.

3. Take water and sugar in the pan, set it on low flame and let the sugar melt completely. Keep stirring while the sugar melts.

4. Alongside, grease the tray well with ghee. Set it aside. By this time the sugar syrup will be boiling away. The syrup will be very thick.

5. Now add the besan and ghee paste into the melted sugar. Keep stirring continuously now onwards, keep the flame at the lowest setting. Also, add cardamom powder & a couple of tsp of ghee into the boiling mixture.

6. When the mixture begins to froth on the sides and becomes thick, turn off the flame and quickly pour the mixture into the prepped tray. 
   

7. Once the mixture begins setting (it will set within 10 mins), cut the Mysore Pak in desired shapes and serve. Keeps well without refrigeration in an airtight box for up to 2 weeks as it contains a good amount of ghee.
   

Love,
Shreya

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