Mysore Pak is a royal sweet from the kitchens of Mysore Palace, made with just three main ingredients — gram flour, sugar, and oil. Known for its rich aroma and soft, porous texture, this traditional sweet is prepared during Diwali and festive occasions across South India.
Ingredients
- Gram flour (besan) – 1 cup
- Sugar – 2 cups
- Water – ½ cup
- Oil – 1¾ cups (refined sunflower or groundnut oil)
Preparation Steps
- Grease the plate:
- Apply a thin layer of oil to a plate or tray and keep it ready.
- Make sugar syrup:
- In a thick-bottomed pan, add sugar and water.
- Boil until the sugar dissolves completely and starts to bubble.
- Add gram flour:
- Lower the flame and slowly add gram flour to the boiling syrup.
- Stir continuously to avoid lumps.
- Gradually add oil (key step):
- Heat the oil in another pan until hot (not smoky).
- Once the flour-sugar mixture starts boiling, add about ¼ cup of hot oil.
- Stir continuously — you’ll see the oil getting absorbed.
- Every time the mixture starts boiling again, add more oil (in small portions).
- Continue this process until all oil is used and the mixture becomes frothy and starts leaving the sides of the pan.
- Set the mixture:
- Immediately pour the mixture into the greased plate.
- Flatten the surface evenly.
- Cool and cut:
- Let it cool for about 15–20 minutes, then cut into desired shapes.
Tips
- Adding oil in stages gives Mysore Pak its authentic texture.
- Stir continuously for even cooking.
- Use hot (not smoking) oil to avoid raw taste.
- Do not overcook once it starts leaving the pan.
Variations
- Add 1 tbsp ghee for aroma.
- Sprinkle cardamom powder for flavor.
- Use part of oil and part ghee for richer taste.
Health Benefits
- Besan provides protein and fiber.
- Oil-based version is lighter than ghee Mysore Pak.
- Best enjoyed during festive occasions in moderation.