Mysore Pak

Share
561 Ratings
182 Reviews
Print
Recipe By Vahchef
50 m
4 servings
383 Cals

Coconut Rice

Coconut Rice is a traditional rice preparation of south India. Cooked steamed rice added ...

Brain And Paneer Pepper Pulav

Here is a very tasty plus easy to cook brain masala pulav recipe. Pulav is actually a com...

Doodhi Valachi Baaji

A delicious Maharashtrian vegetarian dish made with bottle gourd and field beans cooked i...

Chilakada Dumpa Tho Dragon Rolls

Chilakada dumpa tho dragon rolls is delicious snack recipe which can be easily made in no...

Instant Oats Dosa - Horlicks Oats

Instant oats dosa, a healthy and easy to make mouthwatering crepe is a perfect breakfast ...

Radish Chutney

Radish chutney is a very simple recipe prepared using raw radish, coconut, and some minim...

Mysore Pak Recipe, Besan Channa No Lot Meetha , How To Make Mysore Pak Recipe

Name: Mysore Pak
Prep time: 20 min
Cook time: 30 min
Total time: 30 min
Yield: 4

The sweet that originated in the royal kitchen of Mysore Palace.Shared here is the low calorie recipe, made with chickpea flour and sugar, ghee.

About Recipe

Senaga Pindi Chenaga Pindi methai, Kadalamaavu inippu, Baeshun Misti

How to make Mysore Pak

(561 ratings)

182 reviews so far

Prep time
20 mins

Cook time
30 mins

Total time
50 mins

Author : Vahchef
Main Ingredient : Gram flour

Servings : 4 persons
Published date : March 12, 2019

Ingredients used in Mysore Pak
• Water - 1/2 cup.
• Gram flour - 1/2 cup.
• Ghee - 2 cups.
• Sugar - 2 cups.
• Oil - 1/2 cup.
Method:
Mix besan gram flour with hot oil and sieve it. Take sugar in thick bottomed saucer, add water and let it boil to form sugar syrup ( till it comes to a soft ball stage when a drop poured in a water bowl). Heat oil and ghee (till it melts ) in a pan. Now add the gram flour gradually to the sugar syrup and stir it all the while so that no lumps are formed. Then add the above hot ghee and oil mixture to the flour and stir it continuously till the mixture starts bubbling. Continue this process till all the ghee is consumed and there is a pleasant sweet roasted aroma. Pour the mixture into a greased tray and Cool a little and cut into squares. Separate the squares when completely cooled and enjoy your Mysore Pak. Note: Keep on low flame while stirring. Store in an airtight container to retain its freshness and crispness.

Soumya Nayak Posted on Wed Nov 07 2018

he says 1/2 oil and 1/2 ghee yet the recipe says 2 cups ghee and 1/2 cup oil. i'm confused. are you supposed to add the whole thing? (oil and ghee) or only till it changes color?

Reply 0 - Replies

Pankaj Dubal Posted on Tue Aug 28 2018

Chef Can you do the same recipe with Almond flour ? Will appreciate your reply Thanks

kenniceangle Posted on Thu Jun 29 2017

Wow Thanks for share your mysore pk recipe.

tina bhore Posted on Fri Jan 16 2015

Guru ji pls tell the measurement of sugar , basan, oil n ghee ............... ?

Abdullahil Kafi Posted on Mon Feb 02 2015

My fav, loved it so much at my childhood. ?

baljeet kaur madaan madaan Posted on Thu Feb 26 2015

thanks chef for this beautiful video. I love your style of explaining every thing in details.every point, just like a teacher teaches his students.please share some punjabi dishes.?

naimisha narayana Posted on Thu Mar 05 2015

Kokila Dharshini Posted on Wed Mar 18 2015

Like like?

HOney cOOL Posted on Sun Apr 12 2015

Yummy ?

Pushpa Panjwani Posted on Wed Jun 03 2015

I burnt my mysore pak..never dare again..hatts of to u.?

bhaskara reddy Posted on Mon Jun 15 2015

Gaurang Vesmawala Posted on Thu Jun 25 2015

give proportion of sugar, besan, oil + ghee?