Description
Famous sweet dish from Karnataka, made with Gram Flour (Chickpea Flour / Kadhalai Maavu / Besan) and sugar, mixed with generous amount of ghee, to make it, the most craved dessert item of South India. Quality ingredients, measures and method are very important to prepare this, every step counts, light change in any of the above might end up turning into a thick stone. Actually there are 2 different versions, the soft way (like the famous Sri Krishna Sweets Mysore Pak) and the crumb-lee version (slightly thick with crumblier texture on the top, like how, street side sweet walas make). Here, I’ve attempted typical home style soft version, though, not great looking, turned out with a decent taste and texture.| Ingredients | |
|---|---|
| ½ cup | Gram flour |
| ½ cup | Sugar |
| 1 cup | Ghee |
| ¼ cup | Water (approx) |
Instructions
Steps to follow before the process.
1. Melt a cup of ghee and keep it close to the stove.
2. Sieve the gram flour without any lumps and keep ready.
3. Have a glass of cold water close to the pan to check the thread consistency.
4. Keep a sturdy pot like a pressure pan, thick bottomed stainless steel pot, aluminum kadai or thick non- stick kadai.
5. Flat pan, plate or tray generously greased with ghee.
6. Sharp knife greased with ghee and a clean cloth or paper towel to wipe the knife for multiple use.
Method:
1. Heat 2 tbsp of ghee and fry the Gram flour for 5 minutes. It will release nice aroma, which is the indication that it is done. Sieve again to remove lumps and keep aside.
2. Heat sugar with 1/4 cup water over medium high flame. When it comes to a vigorous boil (like shown in picture), start checking for thread consistency. We need one string or soft ball consistency, which should take about 5 to 6 minutes from the time you start melting sugar. When you place a drop of the syrup in cold water, it should form a long thread, when rolled up between fingers should form a soft ball. Bring down the flame to medium.
3. Now add roasted gram flour slowly as you stir in. Keep stirring continously, do not stop, as it quickly tends to form lumps.
4. Add 1/4 cup ghee to this and add the rest slowly as you stir. Very important step, never stop stirring, you may need an extra hand here.
5. In about another 4 minutes, all the ghee would be absorbed as it starts bubbling and turn porous (as shown in picture), end up rolling up like a ball or thick mass, leaving the sides. Switch off.
6. Immediately transfer the content to a greased plate and evenly flatten the top portion. Do not press hard, handle gently and spread out evenly. Add a few drops of ghee to the sides to loosen up, this makes it easy to take them out of the tray.
7. Cut into desired shape with the help of a sharp knife as it takes less than a minute to solidify. Better to cut while still warm or else would result in lot of crumbles. Wipe the knife and grease with ghee each time you cut.
8. Let cool completely and store in an air-tight container for up to a month.
Notes
Please do not post questions asking for substitutions like dalda or any vanaspati. Ghee is a must for this dish.
Nirav or Meera Brand Gram flour works fine. (Use fresh flour to avoid stale smell)
Please try a small batch before getting into huge quantity. I’ve given the proportions for a family of 4 and would be the apt quantity for beginners. This would yield about 10 to 12 pieces.
To get more porous looking Mysore pak, drizzle hot melted ghee over the mixture immediately after transferring to the tray. This would result in slightly crunchy texture on the top and soft on the inside. This is how it looks.
48 Comments
Hey
Tried ur recipe following ur instructions…
It came out really well….
Thank u so much… u made my day
Happy Diwali 🙂
Hi Mullai,
I am a great fan of your recipes. I have tried many and everything turned out well in the first attempt. I made mysore pak yesterday but it was not very good. 🙁 The taste was good, it was soft to touch, no raw gram flour smell but while eating we felt like we were eating sand. I dont know how to explain this. Tamil la solanum na nara nara nu irundadu. While i added the gram flour to sugar syrup, it was crumbly. It was not like paste as seen in picture. I love mysore pak and would like to have proper one. Pls help me out.
Happy Tamil New Year 🙂
Hi Mullai,
Have tried ur mysorpak recipe so many times….come out awesome everytime….tx for such a wonderful recipe.
Roopa
I must have made this Mysore Pak 4-5 times now, and it turned out a superhit every single time!
Fantastic recipe. Thanks a ton!
HI MULLai,
I have treied lots of ur recipes and all came out well.. but this mysore pak was a flop it was very hardlike stone.. may i know the reason for it?
Shalini, i am sorry to hear that but this one is a tricky sweet which needs quite a lot of practice to master. It doesn’t turn the same way each time unless you are professional or lala. Even for me its was a trouble maker at first and then by practice slowly fixed my mistakes. Once the desired consitency reaches you have to switch off orelse there’s chance of it turning hard. Better luck next time.
Hi Mullai,
This was my second attempt and it was far far better. it was not dark brown and hard like last time. But it had a raw gram flour taste. is it because my roasting was not enough or some other reason?
That could be one of the reason also we may never know about the expiry date of such stuff, which most Indian stores never attempt to do. So sometimes stale items can resort to such problems. Congrats on surviving the second attempt. Thanks.
Thanks Mullai for sharing this wonderful recipe.It came out very well , the taste was excellent and it was also very soft.This was my sixth attempt and finally i got it right.Thanks to you again.
Hi…
i tried this just now. became an utter flop. it became dark brown in color and very very hard 🙁
I tried your mysore pak recipe today.
It came out very well
thanks a lot….mullai
Hi Mulli,,
I tried this Recipe,,it’s very excellent…Thanks for Posting this Recipe
Hi Mullai,
I tried this on Diwali! It came out very well but not exactly like urs in colour.It was in brown colour….I think I fried for a long time. But it was very soft and tasty….Thanks for ur recipe:)
Hi,
i too tried it, the outcome is like podi, but it tastes good.I dont know where i could have gone wrong.
hai mullai!!!
i love to visit ur web page n discover u r recipe n comes out with excellent result with simple steps……….i hv not tried mysorepak as viewers gone through …..so i m scare to do …but trust me i hv been do seven cup in regular basis ,it turns gud(n taste like mysorepak)here is my recipe….hope it helps ohters tooo……..
~~cheers
sangita giridhar
losangeles:)
Seven Cups Cake
Ingredients
Gram flour [split chick pea] : 1 cup
Ghee : 1 cup
Grated coconut : 1 cup
Fresh milk : 1 cup
Sugar : 3 cups
Method :
1. Mix Gram flour, ghee, grated coconut, fresh milk and sugar in a bowl.
2. Heat a pan and pour the above mixture into it.
3. Stir the mixture continuously and bring it to boil.
4. Continue stirring on a low heat until the mixture thickens and leaves the sides of the pan.
5. Turn out in to a plate greased with ghee and allow to warm.
6. Cut into small cubes / diamonds.
Hey Sangi….
I tried you recipe for mysore pak…It was damn good man….It came out real good..Thank you so much sangi….Why dont you post this instead of giving this as a comment…..???
Done. Tastes was great. As u mentioned i followed the step by step instructions. Came out excellent. Thanx for the receipe. Tasted a bit it was awesome.
Have a great day
Ma’am, iniku ithu try panna poren. Eppdi vanthathunu solren…
Have a great day
Hi
I tried this recipe today…Wow it came out sooo well….Thanks mullai 🙂
MouthWatering Mullai!!!hmmmmmmmm Yummy………….
Hi mullai,
try this today with small quantity (kutti karandila measure panninen) turns great. next time going to try with large amt…… thanku sooooo much……..keep it up
hi mullai ,thanx for posting this sweet recipe
himullai, very nice wow !!!!!!!!!!! for flavour don’t want to add anything
Hi Mullai,
thank u so much for all these wonderful recceipes!!! I tried mysore pak yesterday, and turned out marvelous…everybody in my family enjoyed it!
“Intha seevai thodara…enathu vaalthukal”, thanks again
oh my god !! i just can’t believe it..just now i made this mysore pak with ur recipe and my little commonsense..it came out awesome..thank u so much..whenever i try new recipe frome ur site,it gives me a feel like “phoo ivvalavu thaana”, i can do it..i like ur way of presentation too..keep it up.
hi mullai
i feel very unfortunate that i was unaware of ur website all these days…
Last week i got ur link in google…
i tried a couple of recipes from your site…. it came very well….
to my surprise all your basic recipes starting from rasam,urundai kozhmabu… everything resembles my amma’s….
which i dont find in any of the other sites…..
really really happy….
nowadays i never leave a single day without browsing ur site…
the way you present your recipes with a picture will make even beginners hesitating to try new recipes to cook…
hats off
reagards
Madhavi
Madhavi, thanks for being such a great fan of spiceindiaonline. Its been a year since started and slowly its starts showing up on the google search. Anyways, hope you enjoy your time spent here and thanks again for your appreciation.
hi mullai,
i am sure u should have made kesari for some occasion. when u are an expert in so many. so could u pls post the kesari receipe. as i tried many times its not a great success. but i think today i made it and was good. but still want the right measurements for ingredients.. thanks
I tried mysorepak today. It looks good but I may have fried it a little extra.This is the first time I did the sugar syrup. That could be the problem.But I am not going to give up so soon will try again.
Shwetha, guess you are sportive enough and hope you would succeed. All the very best to you!!
Hi Mullai,
Tried this recipe,Milk Khoa and Thattai for Diwali. Mysore pak was a super-duper flop.It became like podi. I tried adding warm water and it became halwa. The rest two turned out really good.
Shenbi
Thanks for your feedback Shenbi, mysore pak is one dish which need lots of practice, so keep trying and better luck next time.
Hi mullai,
I tried ur mysorepak recipe for diwali but i could not make it with good shape.
the taste was so good but it became like halwa.
I need ur advice on final stage of adding ghee and stirring.I think thats were i went wrong.
Actually i excatly doubled all the contents(1 cup of flour,sugar,2 cup ghee and 1/2 cup water).
Initially till mixing the flour in sugarpagu evrything was fine.
But when i poured ghee,I poured 1 cup and eventhough i kept on stirring it did not turn as paste and became like pori.
So i saw the tip that was provide and added some water but then it dissolved as paste but could not hold it long enough on the stove till all ghee was absorbed bcos it started turning dark brown.So i switched off when it was still in halwa stage and when i transferred it to the tray it did not became hard and was still very very soft.
So please tell me some tips while adding ghee.How to add it exactly?Im trying to prepare it again.
Hello Vijaya,
I think there's something wrong with the string consitency, may be… you might have added the flour before that stage. I don't see anything wrong with adding ghee, except you pouring all at once. It has to be added little by little. I'm not that familiar with adding water (the tip you mentioned) , moreover that tip is for a different consitency(when it becomes like crumbles). Anyways, check the string consistency for the second batch. Good luck.
Hi mullai..Gave it a try but then I guess I had roasted it for a longer time(actually had recieved a phone call <:(> ) the color of it changed to brown..Tastes good(I don’t get any burnt tatse either)..but then not appealing as u have shown in the above pic…Anyway’s planning to give it a try to get the actual outcome.
Cheers
Radha Arvindh
Radha, mine too is not that appealing…those store bought ones in sparkling golden colour with dripping ghee… yum yum!! Anyways, taste matters most and I'm glad you have succeeded in that aspect. Hope you didn't double the quantity, did you???
Hi Mullai..
Ha.ha ha..Good question.Yep ,I did double it.. (Over confidence vanthuduchu..I thought I might not mess up).Anyway's, nothing went wrong apart from the color..My husband liked it and asked me to name it as coco burfi (How'z that)..I normally don't give up things till I succeed..(Nature antha mathiri)..Shall surely succeed and post the comments..2nd batch of Thattai was successfully completed today.Btw I had sent a mail in ur feedback forum ..pls do consider that as a suggestion and nothing besides it..
Cheers
Radha Arvindh
do u have the receipe for rava laddu…
Sorry…. recipe requests got to wait.
hi mullai
have a question
is channa besan and gram flour are the same or different. as i planned to tru ur mysore pak.. its tempting me alot.
Here you go, all questions answered here. They both are the same…. check chickpeas flour
http://www.foodsubs.com/Flournw.html#chickpea%20flour
hi mullai,
i tried this for the same measurements given here. the taste was good but the end product came more like halwa. i dont know where i went wrong.
Girija,
I think you have taken little early. Intially it would look like halwa, then it will roll up like a thick ball leaving the sides of the pan. You should look for this patham and remove. Better luck next time.
Hi Mullai
My husband was asking me for this for a long time, but I wasn’t in a mood to cook this particular item these days. After seeing this in your site, I was tempted to try and atlast I found time to prepare it today. Though the taste is superb, it is too soft. Need to do it pakka next time. Thanks Mullai!!!
Mercy
Hi Vidya,Nice to hear that you tried this halwa and came out well. If you want to make pieces, you have to stir the halwa till it leaevs the sides of the vessel and when you stir it will be like a big ball and the consistency will be like a thick dough. Normally when you spread it on a greased plate and allow to cool for sometime, you can easily cut the pieces. To get a perfect pieces, gently cut the halwa with sharp knife and using the Dosa Spatula, lift the pieces from the plate.
Put that podi back in thava, add 50ml warm water and start stirring again. it will turn out well. i did it many times.
Hi
I have tried this. I think something has gone wrong. It became like mysore pak podi.But it taste’s good.
You must cut, while its still in halwa stage, orelse it will turn like crumbs. Manoo has given a tip which you can try. Instead of water you can also try with Milk, but then it won't stay long.