mysore pak


  • Bengalgram flour - 1/2 cup
  • Sugar - 1 and 1/4 cup
  • Ghee - 3/4 cup

mysore-pak image


  • Add 3 tbl.sp. of water to the sugar and prepare a syrup.
  • Meanwhile, in another burner, heat ghee in a pan.
  • When the syrup is thick (Pearl- like consistency, i.e., drop a little of the syrup in a grease plate and roll it between the forefinger and thumb. If it can be rolled, the syrup is thick and it is called pearl-like consistency.)
  • Sprinkle a tbl.sp. of flour and add a tbl.sp. of hot ghee at a time and stir continuously to avoid lumps.
  • Add the remaining flour and ghee little by little.
  • Don't stop stirring. Keep a greased plate ready.
  • When the mysore pak froths up, pour it on a greased plate.
  • Shake well the plate gently so that the mysore pak will spread evenly.
  • When it is half cooled, cut it with a greased knife into required size and shape.

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