Step-By-Step Guide for Making Mysore Pak, an Authentic Indian Sweet

Updated on September 3, 2017
ShailaSheshadri profile image

Cooking is one of my passions. Though I am working, I make nutritious and tasty food at home. I use minimal oil and no artificial colors.

Homemade Mysore Pak

Is Making Mysore Pak Easy?

Normally people are afraid of making this traditional, popular sweet. Mysore pak is a scrumptious, often square-shaped sweet. It is made of only four ingredients: gram flour, sugar, oil, and ghee. This treat just melts into your mouth and is immensely satisfying to eat. It took me about 30 minutes to make this. You need to use a mixture of ghee and oil. Ghee for the flavor; oil for the texture.

Before starting to make this dessert, please note that the key to making a perfect Mysore pak is to follow the guidelines below word for word!

5 stars for Mysore Pak

Cook Time

Prep time: 5 min
Cook time: 25 min
Ready in: 30 min
Yields: About 25 pieces of Mysore pak

Mysore Pak Ingredients

  • 1 bowl gram flour/chickpea flour
  • 1 bowl or 2 tbsp more sugar
  • 1 bowl ghee and oil mix

Step-By-Step Instructions and Images for Making Mysore Pak

  1. Gather all of your ingredients.
  2. Grease a rectangle-shaped deep tray. You'll pour your hot Mysore pak into this shortly. The pan is such that you can make uniform square-shaped or rectangular pieces. I used round pan because I didn't have a rectangular deep tray.
  3. Take sugar in a deep-bottomed pan. Pour equal quantity of water. Mix well. Heat the pan. Stir it occasionally. In the beginning sugar dissolves in water. Next, it starts boiling. Keep watching for the right time to mix gram flour to it. Once the syrup becomes a little thick and slight yellowish, take a little syrup in a spoon and drop it slowly. This is to test the right consistency. While falling, it makes a line in the beginning and later in long drops. To get this consistency, you may have to boil the sugar syrup for about five minutes.
  4. At this stage, add 2-3 table spoons of gram flour. Stir continuously. You may find many lumps while stirring. No need to worry. They will disappear once you start pouring hot oil-ghee mix on it.
  5. Simultaneously, keep heating ghee-oil mix on another stove.
  6. After stirring the mix for 2-3 minutes, pour a ladle full of piping hot oil on the mix. You can hear the sizzling sound. Stir it for a minute. The mix absorbs the oil completely.
  7. Add some more gram flour. Repeat the same procedure to add hot oil. This way, finish adding entire gram flour. Stir the mix while doing this. Now you can observe that there is no lump in the mix.
  8. A stage will come when the mix would not absorb oil-ghee mix anymore. The oil starts oozing out from the mix. At this point, stop adding oil.
  9. Stir the mix continuously. Keep the heat very low. The mix becomes lighter and porous. You can see oil mix collected on the edges. Turn off the fire.
  10. Pour the hot mix into the greased tray. Leave it for 5 minutes. Take a knife and draw lines on the surface(not going deep into it) to get square pieces. At this point, the mix will be liquid and very hot inside.
  11. After 10 minutes, Make the same lines deeper into the Mysore pak with the knife. Immediately start removing the pieces out one by one. Otherwise, they may get darker color due to the hotness inside.
  12. Mysore pak is ready! Enjoy eating this mouth-pleasing sweet whenever you desire. They stay fresh for 15-20 days in room temperature. Happy eating!

Step One: Get Your Ingredients Ready

Step Two: Make Sugar Syrup

Step Three: The Sugar Syrup Is Ready; Add Gram Flour

Step Four: Add Some Gram Flour, and Stir the Mix Continuously

Step Five: Heat the Oil and Ghee

Step Six: Pour Some Hot Oil in the Pan

Step Seven: Alternate Between Adding the Flour and the Oil Until They're All Gone

You should see white froth and hear a sizzling sound. The mix absorbs the oil. Stir continuously. Add all the gram flour in batches, and pour the oil in a little bit at a time.
You should see white froth and hear a sizzling sound. The mix absorbs the oil. Stir continuously. Add all the gram flour in batches, and pour the oil in a little bit at a time.

Step Eight: Add Oil Until the Mix Stops Absorbing It; Stir on Low Heat

Step eight: A stage will come when the mix stops absorbing the oil. Oil starts oozing out from the mix. At this point, stop adding oil. Stir continuously on low heat.
Step eight: A stage will come when the mix stops absorbing the oil. Oil starts oozing out from the mix. At this point, stop adding oil. Stir continuously on low heat.

Step Nine: Observe the Oil/Ghee Oozing Out

Step Ten: You Should See Oil All Over, and It Should Be Lightening

Oil comes out all over the mix. The mix should be getting lighter.
Oil comes out all over the mix. The mix should be getting lighter.

Step Eleven: Keep Stirring Until the Mix Is Porous; Transfer It to the Greased Tray

See how the entire mix has become porous and froth-like. This is the right consistency to transfer it into the greased tray.
See how the entire mix has become porous and froth-like. This is the right consistency to transfer it into the greased tray.

Step Twelve: Cut Lines in It About Halfway Deep; Wait Ten Minutes and Cut Deeper

Draw square lines on the Mysore pak. Make it deeper after 10 minutes. Follow the instructions.
Draw square lines on the Mysore pak. Make it deeper after 10 minutes. Follow the instructions.

Step Thirteen: Remove From Pan and Eat!

Remove them when hot. Arrange on a plate. Enjoy eating these yummy cakes!
Remove them when hot. Arrange on a plate. Enjoy eating these yummy cakes!

Mysore Pak Nutritional Information

Nutrition Facts
Serving size: 1
Calories 186
Calories from Fat81
% Daily Value *
Fat 9 g14%
Saturated fat 4 g20%
Carbohydrates 26 g9%
Sugar 20 g
Fiber 2 g8%
Protein 2 g4%
Cholesterol 18 mg6%
Sodium 38 mg2%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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