MYSORE PAK: A South Indian Sweet Dish for Diwali

INGREDIENTS (240ml cup used)

  • 1 cup besan
  • 2 cup sugar(prefer organic)
  • 1/2 cup water
  • 1 cup ghee
  • 1/2 cup oil (preferably peanut oil)


  • Sieve besan well. Set this aside dividing to 3 parts. Make sure there are no lumps in the floor.
  • Grease a small pan well and set aside.
  • Burner 1- Began to heat oil and ghee in a pan on low to medium flame.
  • Burner 2- Put sugar in a pan along with water. Boil it in medium heat stirring often until a one string consistency is achieved.
  • Add 1/3rd of besan in sugar syrup. Stir until the flour blends in the sugar syrup well.
  • Add another 1/3rd portion besan and repeat the same process. At this stage there should be no lumps and flour should be blended properly into the sugar syrup.
  • Add 1 ladle full ghee and oil into it. Make sure that the ghee and should be very hot otherwise increase the flame to keep the ghee and oil continuously hot. Quickly stir well until all ghee is absorbed.
  • Repeat adding ghee and repeat stirring until the ghee is absorbed every time.
  • At one stage the mixture will begin to leave the pan.
  • Quickly add some ghee, do not add a lot as it will leave out excess.
  • Quickly transfer it into a greasy pan. With the help of greased spoon level the top.
  • Set aside for 10-15minutes. Invert into a board.  Cut into desired size pieces.
  • Cool Mysore Pak completely and store it in an airtight container. It keeps good for 10 days at room temperature.

A Diwali Sweet Dish is ready.

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