Skip to content
Menu
    • Buy Adspace
    • Hide Ads for Premium Members
    • Menu
      • Contact Us
      • About me
      • Privacy Policy
    • Recipe Index

CuminPeppers

Uma's food recipes

  • Buy Adspace
  • Hide Ads for Premium Members
  • Menu
    • Contact Us
    • About me
    • Privacy Policy
  • Recipe Index
Mysore Pak

mysore pak

cuminpeppersdessert, Uncategorizeddessert, mysorepak, sweet

mysore pak is a famous south Indian dessert. The origin of this sweet is Mysore in Karnataka. In the 18th century, a cook named, Kakasura Madappa made a soft pagh using ghee, gram flour, and sugar for king Krishnaraja Wodeyar in Mysore palace. The mixture of gram flour and ghee glowed like a bar of gold. The fudge-like sweet was presented to the king in Lunch. The King was delighted by the sweet and asked for a second serving. The King asked the name for the sweet; The cook said the first thing came to his mind that is Mysore Pagh. (sweet of Mysore) (Pagh means sugar syrup). As years pass, the pagh was changed into Pak

Here I presented the Mysore pak that looks thick in appearance but it will melt in the mouth. 20 years back, this kind of Mysore Pak is abundance in shops. Everyone will prepare this kind of Mysore pak at home for festivals, weddings.

Let us see how to make it.

Mysore Pak

Mysore Pak

Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
resting time 1 hour hr
Total Time 1 hour hr 30 minutes mins
Servings: 10 Pieces
Course: Dessert
Cuisine: Indian
Ingredients Method

Ingredients
  

  • 1 cup gram flour
  • 1¼ cup sugar
  • 1 cup ghee (clarified butter)
  • ½ cup water

Method
 

  1. Keep ready a container overlaid with butter sheet or greased with ghee
  2. Take 1 cup of gram flour in the pan, dry fry it for 5 minutes in medium flame to get rid off the raw smell of the flour.
  3. Transfer the flour into the plate
  4. In the same pan add 1¼ cup of sugar and ½ cup of water
  5. Boil this mixture till it reaches the 1 string consistency
  6. Then add the roasted gram flour in batches by stirring ( if you are not confident enough to stir completely without lumps when the flames on at this step, Just switch off the flame still it well till the gram flour completely mixed with sugar syrup)
  7. Add ghee meanwhile, keep on stirring in low flame
  8. At one stage the gram-sugar mixture leaves the pan. keep stirring in low flame and add ghee in regular intervals
  9. When you finish the ghee, keep stirring slightly increase the flame to medium flame
  10. The gram flour-sugar mixture froths, at this stage switch off the flame
  11. Transfer the mixture into a container overlaid with butter sheet (or greased container)
  12. Allow it to sit for 15 minutes
  13. Invert the pan on a plate, Mark the pieces of your desired shape using a knife
  14. Allow it to cool for 1 hour then serve
Stepwise Picture Recipe:
Ingredients: I cup gram flour, 1¼ cup of sugar, 1 cup of ghee and ½ cup of water
Firstly Overlay a butter sheet ina container or grease with ghee
Dry roast gram flour for 5 minutes
Transfer into the plate
Add the sugar and water
Bring into boil
mysore pak
Heat it till it reaches the 1 string consistency carefully
mysore pak
add the roasted garam flour gradually
mysore pak
add the ghee in batches(low flame)
stir well in low flame
mysore pak
keep stirring by adding ghee in regular intervals in low flame
mysore pak
When finished the ghee, keep the flame medium and keep stirring
mysore pak
Mixture starts frothing, then switch off the flame
transfer into container
allow it to sit for 15 minutes
Invert the container and take off
mysore pak
Finally, mark the piece using a knife, allow it to cool for 1 hour
mysore pak
Serve with love
Note:
  • If you going to use a greased container instead of butter sheet overlaid container, Pour the mixture in greased pan, level it up nicely, allow it to cool for 15 minutes first and mark the pieces using a knife, then don’t disturb it for 1 hour, after it gets completely cooled take off the pieces
  • While leveling the upper layer after pouring into the container, you can use a few drops of ghee on the spatula as well as on the mixture to smooth moving
  • After preparing the sugar syrup, you can switch off the flame, then add gram flour slowly by stirring, when you are done the mixing, you can turn on the flame. this is for beginners
  • While checking the sugar syrup, you need not test using the finger to see the consistency right from the mixture boils. just bring up the mixing spatula from the pan if you see the syrup falls down like a string (it shouldn’t drip)you can start testing using a finger (see in this picture)
  • While you check the consistency in your finger, the string shouldn’t break in the half of the way when you stretch.
  • I have used ghee in 5 regular intervals
  • If you want to make soft Mysore Pak, finish the process before it gets frothy. When the mixture leaves the pan, starts thickens, turn off the flame. Transfer the mixture into the container
  • Always choose heavy-bottomed pan or nonstick pan to make Mysore Pak

and also, Follow us on

Facebook
Instagram
YouTube
2,378 Views

Related recipes:

basundi

badam burfi | kesar badam burfi

dessert recipe easy | bottle gourd kheer

balushahi | badusha

easy motichoor laddu recipe

indian recipe dessert | carrot halwa with condensed milk

kesari recipe | aval kesari | poha sheera

carrot halwa recipe | gajar halwa recipe

Rose Phirni

coconut burfi | nariyal burfi | thengai burfi

chandrakala & suryakala

halwa recipe video | tirunelveli halwa | wheat halwa recipe

aval payasam | poha kheer | atukula payasam | aval dates payasam

kalakand recipe | instant kalakand recipe

bread halwa

modak recipe | modakam recipe | poorna kolukattai recipe

kheer recipe | sabudana kheer | javvarisi payasam | pudding recipe

carrot kheer | payasam

dessert recipe | broken wheat payasam | godhumai payasam

sweet roses

  • ← Makhana Kheer | Phool Makhana Kheer | Puffed lotus seed Kheer
  • palkova | quick indian dessert recipe →

Recent Posts

  • sandwich recipe healthy | peanut butter banana sandwich | banana sandwich
  • non veg curry | Chettinad mutton uppu curry | salted mutton curry
  • sakkarai pongal | chakkara pongali | sweet pongal
  • high protein breakfast | soya bean idli | soy nut idly dosa batter
  • indian recipe dessert | carrot halwa with condensed milk

Recent Comments

  • Geetha on Mint Pulao
  • cuminpeppers on Bombay Karachi Halwa
  • Geetha on Bombay Karachi Halwa
  • Geetha on Mint Rice
  • Geetha on milagu vadai | vada

Archives

  • January 2023
  • September 2022
  • August 2022
  • July 2022
  • June 2022
  • March 2022
  • July 2021
  • June 2021
  • May 2021
  • March 2021
  • February 2021
  • November 2020
  • September 2020
  • August 2020
  • July 2020
  • June 2020
  • May 2020
  • April 2020
  • March 2020
  • February 2020
  • January 2020
  • December 2019
  • November 2019
  • October 2019
  • September 2019
  • August 2019
  • December 1290

Categories

  • Baking
  • Bottlegourd recipes
  • Breakfast recipe
  • Burfi
  • chutney
  • Chutney recipes with coconut
  • curries with no vegetable
  • curry
  • dessert
  • dinner ideas
  • fenugreek leaves recipes
  • Fry
  • Halwa Recipes
  • Icecream and popsicles
  • Jam
  • juices
  • Kheer | Payasam
  • kootu
  • kulambu
  • masala powder
  • Mushroom food recipes
  • no-onion no-garlic food recipes
  • Non veg Recipes
  • Pickles
  • Popsicles
  • porridge
  • Prasadham | Neivedhyam
  • Prasadham/Neivedhyam Recipes
  • pulao
  • raita
  • rasam
  • Recipes of mushroom
  • Rice | Pulao | Biryani
  • Ridge gourd recipes
  • sambar
  • Side dish for Rotis
  • snacks
  • snake gourd recipes
  • soup
  • starwberry recipes
  • stir fry | fry | poriyal
  • Thuvayal
  • Uncategorized
  • Vada/ Vadai

Meta

  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org
Copyright © 2025 CuminPeppers. Theme: FoodHunt by ThemeGrill. Powered by WordPress
  • Menu
  • About me
  • Contact Us
  • Privacy Policy
close me