Soft Mysore Pak recipe

Soft Mysore Pak Recipe, is a popular Indian sweet, from the southern part of India made with chickpea flour and ghee and sugar.

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I was once at a party for a close friends baby shower and one of the mommy friends brought buttery soft Mysore pak. The first bite blew me way !

It was buttery soft and it was too good, reminded me of the ones we get in Chennai Krishna sweets.

I was so curious to get the recipe from her and I tried it and it turned out perfect.

I am happy to be sharing this recipe on the blog finally. Before you begin to read how to make home made mysore pak I would recommend you to read the full soft Mysore Pak recipe before starting as this is a very time and proportion sensitive recipe and if you miss the timing of any step its going to affect the texture of the recipe.

Check out other easy sweet recipes

Soft Mysore Pak Recipe – Ingredients

  • 1 cup chick pea flour or Kadalai mavu
  • 1 cup Melted ghee
  • 1/4 cup Oil
  • 1 cup Sugar
  • 1/2 cup water
  • 1 tbsp Ghee to rub on the pan

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How to make Soft Mysore Pak ?

Heat a pan and add chick pea flour or besan or kadalaimavu to it. Slightly roast it for 5 minutes, until the flour turns aromatic. Be careful not to burn it or brown it.

Remove from heat and sieve it into a bowl. 

Heat up oil + ghee to a warm temperature

Next measure and add 1 cup of ghee + oil mix into the flour. Mix it with a whisk to a smooth pouring consistency, ensure there are no lumps.

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Making the Mysore Pak

Quickly clean the pan, and put it on the stove top again, add in the sugar and water and wait for the sugar to dissolve and begins to thicken on medium flame.

Once the sugar melts it will begin to turn into a syrup and gets all bubbly dab a little syrup on your finger ( be careful It will be hot) from the spatula. 

Press it between your thumb and index finger. When you see sticky one string forming between your fingers, it is called one string consistency.

When the syrup reaches the one string consistency, quickly add in the flour -oil mixture into the syrup and mix it in as you pour it, 

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keep stirring on low to medium flame for about 5 minutes and you’ll see the mixture starts to thicken. 

In about 5-7 minutes on medium flame, the color would have darkened a little bit and the mixture thicker and bubbly, and also you’ll see it starts rolling out of the pan making pretty swirls.

Continue to cook for a few more minutes and add the remaining 1/4 cup melted ghee and oil mixture little at a time. add the oil in 3-4 batches. Wait until al of the oil is absorbed before you add the next time

Once all the ghee is added, switch off the flame mix it well for few minutes until all the ghee is absorbed in it and you’ll see the bubbles settle and mixture comes rolling off without sticking to the pan.

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Parallelly apply a tbsp ghee to the sides and bottom of the tin or glass container. Quickly transfer the mixture (while its hot)

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Allow it to cool for 15-20 minutes and cut it into rectangles and serve 🙂 

Store it in an air tight container for a week. 

Why Does my Mysore Pak smells raw ?

  • Roasting the besan / chickpea flour properly is important, else it may give raw flavour.
  • Also cooking off the chickpea flour in low flame in the syrup for 5-7 minutes helps in getting rid of the raw flavour
  • Adding warm ghee + Oil to the chickpea flour helps in cooking off the raw flavour

Can I make soft Mysore Pak with only ghee ?

  • This recipe I have kept the proportion of ghee more than oil. You can completely use melted ghee in this recipe or do half and half part. Adding ghee makes it richer.

Why does my Mysore Pak turn hard ?

  • Timing is critical, one must ensure to remove the Mysore Pak off the heat once all the oil is consumed and continue storing off the heat.
  • If the mixture is cooked longer it will get harder and also difficult to spread.

Which mould is better to pour the Soft Mysore Pak ?

  • Use a greased baking tray or glass container this gives a even finish to it.
  • Pour the Mysore pak when it is still hot into the greased tin and it helps in giving nice browning in the middle.
  • Don’t be in a hurry to slice it. Allow it to cook at least for 15 minutes or even 30 minutes to get clean slices.

Why is Mysore Pak too soft ?

If Mysore Pak seems crumbly to too soft it means, it means you have added less liquid ( ghee + oil) and also the flour isn’t cooked enough.

The other reason is if your sugar syrup isn’t in the right consistency.

How long can I store my soft Mysore Pak ?

It stores well in the fridge for 3 weeks in the refrigerator. You can make it ahead and have it ready for giving away as a gift to your loved one.

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Mysore Pak

Soft Mysore Pak

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert
Cuisine Indian
Servings 10 pieces

Equipment

  • You’ll need a pan, sieve , a pouring tin or a deep glass container, whisk.

Ingredients
  

  • 1 cup chick pea flour or Kadalai mavu
  • 1 cup Melted ghee
  • 1/4 cup Oil
  • 1 cup Sugar
  • 1/2 cup water
  • 1 tbsp Ghee to rub on the pan

Instructions
 

  • Heat a pan and add chick pea flour or besan or kadalaimavu to it. Slightly roast it for 5 minutes, until the flour turns aromatic. Be careful not to burn it or brown it.
  • Remove from heat and sieve it into a bowl.
  • Heat up oil + ghee to a warm temperature
  • Next measure and add 1 cup of ghee + oil mix into the flour. Mix it with a whisk to a smooth pouring consistency, ensure there are no lumps.
  • Quickly clean the pan, and put it on the stove top again, add in the sugar and water and wait for the sugar to dissolve and begins to thicken on medium flame.
  • Once the sugar melts it will begin to turn into a syrup and gets all bubbly dab a little syrup on your finger ( be careful It will be hot) from the spatula.
  • Press it between your thumb and index finger. When you see sticky one string forming between your fingers, it is called one string consistency.
  • When the syrup reaches the one string consistency, quickly add in the flour -oil mixture into the syrup and mix it in as you pour it,
  • keep stirring on low to medium flame for about 5 minutes and you’ll see the mixture starts to thicken.
  • In about 5-7 minutes on medium flame, the color would have darkened a little bit and the mixture thicker and bubbly, and also you’ll see it starts rolling out of the pan making pretty swirls.
  • Continue to cook for a few more minutes and add the remaining 1/4 cup melted ghee and oil mixture little at a time. add the oil in 3-4 batches. Wait until al of the oil is absorbed before you add the next time
  • Once all the ghee is added, switch off the flame mix it well for few minutes until all the ghee is absorbed in it and you’ll see the bubbles settle and mixture comes rolling off without sticking to the pan.
  • Parallelly apply a tbsp ghee to the sides and bottom of the tin or glass container. Quickly transfer the mixture (while its hot)
  • Allow it to cool for 15-20 minutes and cut it into rectangles and serve 🙂
  • Store it in an air tight container for a week.
Keyword Diwali Sweets, Easy Indian Sweets, indian desserts

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