Mysore Pak


Diwali is here! It is time for sweetmeats, diyas, lights, exchanging sweets and warm greetings with near and dear ones. Diwali is my most favourite festival, and the festivity, joy and happiness that surrounds Diwali gives me a different high altogether!

I decided to learn how to make some Mysore Pak from my Mom who is an expert at making sweets. I tried out her recipe and I had the most mouth-watering Mysore pak right before me…the soft kind that just melts in your mouth. Ahhhh, nothing like it, really!

Here’s what she taught me –



  • Gram flour – 1 cup
  • Sugar – 2 cups
  • Water – 1/2 to 3/4 glass (just enough to moisten the sugar)
  • Ghee – 2 cups

Serves: Makes roughly about 30 square pieces


  • Dry roast the gram flour in a non stick kadai for about 2-3 minutes till you get the distinct aroma of the gram flour.
  • Transfer the roasted gram flour to a dry plate.
  • In the same wok, put the sugar and water. Allow the sugar to melt completely.
  • When the sugar has completely melted, put the syrup to a small test. Put a drop of the syrup in a small cup of water and check that it does not spread at the bottom of the cup. If it does not spread, the syrup is ready! If it spreads, keep on the flame for 1-2 more minutes and do the test once again.
  • Once the syrup is ready, add the roasted gram flour gradually to the sugar syrup, while constantly stirring.
  • Add 1 cup of ghee and keep stirring for about 3-4 minutes.
  • Add the remaining 1 cup ghee when you see that the previously added ghee has been absorbed and continue stirring.
  • The mixture will start feeling light while stirring after about 4-5 minutes.
  • When you feel that the mixture has turned light and feels frothy, pour onto a greased, square shaped plate.
  • Wait a minute till you cut into pieces and allow to cool. (Dont allow to cool completely to cut into pieces. You won’t be able to cut into pieces once it has cooled).
  • Once cool, store in an air-tight container and enjoy the soft, melt-in-the-mouth Mysore Pak!




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