Mysore pak recipe, how to make mysore pak | Homemade soft mysore pak (2024)

Mysore Pak Recipe- popular and delicious south Indian sweet made for Diwali with just gram flour, sugar and ghee. Mysore pak originates from royal Kitchen of Mysore palace. This traditional Indian sweet is a must for Diwali in most south Indian homes. There are two popular variations with this recipe. Here I am sharing with you the recipe of soft mysore pak that just melts in mouth. Do try it out, it more easy than it sounds, really 🙂

Mysore Pak- Soft Melt in Mouth Goodness

Though originating from karnataka, mysore pak is very popular in Tamil nadu. This is one of the sweets synonymous to Diwali. The sweet was then named after mysore, pak means sugar syrup in kannada. hence the name.

While growing up I never appreciated this sweet 🙂 Among the exotic ones like gulab jamun, kaju katli, chocolate burfi, rasgulla, this sweet was not much favored. I mean the traditional mysore pak that is hard, porous with crispy edges. even today I am not a fan.

But this soft mysore pak that was popularized by sri Krishna sweets is totally different. It is so rich, delicate and literally melts in mouth. The best part is making this version of mysore pak at home is really easy.

Yes, while you need some expertise and have to know the knack of handling sugar syrup to make traditional mysore pak, this soft mysore pak recipe is super simple and quick.

By just understanding the method and working quickly with sugar syrup you make most of the Indian sweets at a breeze and this mysore pak too.

If you are a beginner with Indian sweets I suggest you stick to recipe and follow it to T to get good results. The ratio of ingredients is very important here along with few other factors. I have listed out many tips in notes section below.

As you can see through the pictures, this recipe yields best mysore pak. Super soft, smooth and melt in mouth goodness that is not greasy or sticky. That is how a good homemade mysore pak should be.

This sweet keeps well for 15 days at room temperature itself. Along with badam katli, badam pista burfi, kaju pista roll etc, this mysore pak is also ideal for Diwali gifting.

You can also serve mysore pak with some madras mixture and coffee. In fact this is ideal sweet karam coffee for evening 🙂

This Mysore Pak recipe Is

Vegetarian and gluten free.

Soft, smooth and melt in mouth

Very delicious and flavorful

easiest recipe for homemade soft mysore pak

Ideal for Diwali gifting

Mysore Pak Ingredients

There are two popular variations in mysore pak recipe. Traditional mysore pak recipe, that is the crispy and porous onesserved in tamil weddings. The another one iskrishna sweets style soft mysore pak. Making soft mysore pak recipe is easier than traditional ones.Also for traditionalones we need ghee thrice the amount of gram flour. Here in this soft mysore pak flour to ghee ratio is 1:1. Making mysore pak recipe at easy if we are 100% focused. With just three ingredients and 3 simple steps it will look easy to make. But one small mistake in making sugar syrup will break the recipe. Same way the correct timing as when to remove the fudge from stove is also very important. If you remove a bit early thesweet will not set. If over cooked it will turn hard and brittle.

Tips for making perfect soft mysore pak recipe.

1. Making perfect sugar syrup is the first step.
2. Roast the gram flour besan well until color slightly changes. This step is important to avoid raw aftertaste.
3. Sieve the besan well to make the mysore paksoft.
4. If you want to reduce ghee, you can use oil to mix in the gram flour.Just use 1/4 cup ghee while cooking.

Store mysore pak in airtight container at room temperate. Stays well easily for 10 days. The texture will be even better the second day. Serve as dessert or snack as needed.

if you are looking for more Indian sweet recipes do check nankhatai, besan ladoo, rasgulla, jalebi.

how to make mysore pak recipe with step by step photos.

Heat 1 teaspoon ghee in a thick pan. Add gram flour or besan and roast until nice aroma wafts out.

Sieve the roasted flour and mix with 3/4 cup ghee. Whisk without lumps and set aside.

Heat sugar and water together in a thick pan. I use cooker base for making sugar syrup. Heat in medium flame until one string consistency is reached.

Keep the flame low and add the gram flour mix.

Keep stirring and the mixture will begin to thicken. Add the remaining 1/4 cup ghee by parts at regular intervals.

At one stage, the ghee will separate and the whole mixture will become thick non sticky soft mass. This is the right stage to remove from flame.

Quickly pour into a very well greased plate or bowl. Shake and tap gently.

Let cool for 5 minutes.
Make slices with a sharp knife.

Set aside for 15 minutes before removing the slices.

Cool thoroughly and store airtight. Serve as snack or dessert.

Mysore pak recipe card below: