Mysore Pak

Posted by Srivalli | Wednesday, August 25, 2010 | , , , , , | 13 comments »

A must in our house during Diwali. My mom used to prepare almost every year. Her version will give porous mysore pak. Inside it will be like honey comb texture. She always comment that mysorepak should not be prepared like other burfis.

There are two methods of preparing it. One is porous and the other one what is called mysore pa. A soft one but melts in your mouth. Lately the second version is very popular in Krishna sweets and other shops. Even Aavin has started making this and available one piece in a small rectangle container. Nothing can beat the home made taste.

The sugar and ghee can’t be compromised in real mysore pas.

I prefer to use only three ingredients – gram flour, sugar and ghee. No spices.

Mysore Pak

Recipe: Mysore Pak
Recipe Level: Medium
Recipe/Post by: Viji

The traditional method is 1:3:3. For one cup of gram flour 3 cups of sugar and 3 cups of ghee are added. No doubt this will yield porous mysore paks. In this method sugar is melted till one string consistency and flour and ghee are added in installment. To get the bright colour at the bottom, they will purposely leave the mass to brown a little bit at the bottom without stirring. These are professional tricks. Cooks used to follow this, as they have full control on the texture. Once it is spread for cooling it was not leveled to get the porous texture. For leveling they just shake the tray.

In the second method – mysore pa – you can reduce the sugar and ghee to some extent and prepare. For one cup of flour 2 ½ cups of sugar and 2 cups ghee are added. No syrup business here. Once the sugar is melted, add the flour immediately and keep stirring adding ghee in installment.

Before further ado, let us go back to the recipe.


1 cup fresh besan/gram/channa flour (Kadalai mavu)
2 ½ cups sugar
2 cups fresh home made ghee

Sieve the flour 2 times to aerate. I normally dry roast them for 2 minutes (only). This will make life easier while mixing with the syrup.

Prepare the ghee fresh. Filter it and keep it warm.

In a thick bottom vessel (preferably Uruli) take the sugar and add ¼ cup of water. Keep the stove low till the sugar melts. Now start adding the flour and mix well. Keep stirring by adding ghee in installment.

At one stage the mass will not stick to the vessel,and start raising. This is the correct stage. Remove and spread this on a greased plate. Press the top with a greased spatula or bottom of a flat cup. Sprinkle raw sugar on top. Cut them into desired shapes. This can be mouled too. As long as it is warm it will obey your order. So don’t worry. Cool and then serve.

It is soft and melts in mouth. I prefer this method to the porous one. No compromise on sugar or ghee as I said earlier. Rest everything is called besan burfi only. You can prepare it adding sugar and ghee of your choice.  If you want real mysorepa, these are the measurements.

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  1. Priya (Yallapantula) Mitharwal // 25 August 2010 at 09:34  

    wow, they look tempting. I love them. mom makes them well, but I never tried. Maybe after seeing this recipe, I will give it a try.

  2. Adelina // 25 August 2010 at 09:38  

    wonderful! Will try your recipe, must say looks amazing!My hubby loves it, well, mine did not come too great, so he prefers his mom's ;(

  3. PriyaVaasu // 25 August 2010 at 09:38  

    mmmm!!! yummy :)

  4. Vidhya // 25 August 2010 at 09:55  

    wow that is mouthwatering...

  5. veena krishnakumar // 25 August 2010 at 11:07  

    looks so tempting. What a coincidence, i made mysore pak too........

  6. Sush // 25 August 2010 at 13:26  

    i'm dieing to eat them valli!!, As my hubby is on diet, he is not letting me prepare it :( Wish I could get it somehow :p

  7. Madhuri // 25 August 2010 at 19:34  

    Mysore pak is perfectly done. As festive season is approaching I should give this a try... Thanks for the recipe

  8. G.Pavani // 25 August 2010 at 20:03  

    looks yummy n mouthwatering...

  9. Kalyani // 25 August 2010 at 21:32  

    look yummy & tempting .... i love this sweet ..........

  10. Ms.Chitchat // 26 August 2010 at 19:52  

    Enjoyed browsing through ur posts,very interesting recipes.Glad to follow u.

    Yum yum mysorepa. Even I love the soft version which just melts in the mouth :):)


  11. Rachana // 31 August 2010 at 01:03  

    I just love mysore pak :-) Yummy!

  12. password-1 // 10 November 2011 at 05:46  

    Hi viji...mouth is very nice to see your post after a long time to access was denied to Vcuisine...Could you please give me a email ID is

  13. password-1 // 10 November 2011 at 05:51  

    Hi viji...mouth watering recipe ....its been a long time for me to see your recipe online...I am not able to access Vcuisine for sometime....could you please give me the invite...thanks..