Skip to main content

Mysore Pak

Today I made one of the traditional and melt-in-mouth Indian dish  - Mysore Pak. Many people think this is one sweet which is very hard to make. But if you have time on hand this is one recipe which is real easy to make.
Here is version of Mysore pak recipe from my mother in law. If you follow the exact measurements and procedure there is no way you can go wrong. Knowing the right time to take the mixture off the stove is the key.
Little patience, attention and time is all you need to make this yummy sweet.. Good luck :)


1 cup Besan
2 cups Sugar
3/4 cup water
1 cup Ghee or clarified butter(I melted 1 1/2 cup of butter sticks)


Melt the butter in a pan. Add 3 to 4 tbsp of melted butter(or ghee) to besan flour and mix well. Set aside
Now take a deep plate or baking pan, apply ghee all over the plate and set aside.
Take the sugar and water in a deep pan and place it on medium heat on one stove. On another stove heat the ghee in another pan simultaneously. Let the sugar melt and once it starts boiling and you see vigorous bubbles(soft ball consistency/220F on candy thermometer). At this point start adding in the flour, stirring simultaneously. Once all the flour is added, keep stirring till the flour is formed into thick paste with no lumps. At this point start adding ghee little by little ( couple of spoonfuls at a time). The sugar besan mixture will start absorbing the ghee. Keep stirring and once all the ghee added is absorbed into the mixture add ghee again.
After sometime the mixture will look dry, will stop absorbing the ghee with ghee floating on the top, will start to leave the edges of the pan and starts changing the color. At this point turn off the heat and transfer the mixture to the plate which we greased with ghee earlier and spread evenly (You got to work faster at this point). After 5 minutes cut into desired shapes and set the plate aside. Let the mixture cool.


1. To check the sugar syrup, take water in a flat steel plate and set aside. Once you see bubbles, pour little syrup into the water, wait for couple of seconds and see if you can form the syrup into a small ball. That means the syrup is ready.
2. Do not forget to heat the ghee simultaneously. Ghee should be hot by the time you start adding to the sugar besan mixture.
3. Once the mixture stops absorbing the ghee transfer the mixture immediately to the ghee applied plate. Do not worry about excess ghee. In couple of minutes the mixture absorbs the ghee as well.
4. Every time you add ghee to the mixture, the mixture should become frothy. That froth is what makes the mysore pak airy and the mysore pak will melt in your mouth.
5. Keep stirring all the time. Pay attention to the dish. If you loose the concentration for even a second, you will end up with rock kind of mixture. 


Popular posts from this blog

Andhra royyala vepudu/Andhra style Prawns(Shrimp) fry

My version of shrimp/Prawn curry from my native place popularly known as royyala vepudu. This recipe brings back so many wonderful memories.
This being one of my favorite foods and me being a very picky eater growing up, my mom used to give me more of this curry than my brother.
Once I grew up, I was told if you leave your favorite food item in the name of god, your wish will come true. My wish came true and I gave up shrimp because this is hands down, the one food I love the most. Been 13 years I gave up Shrimp but still make the curry for hubby dear because this happens to be his favorite too.  Ingredients3 cups finely chopped Onion Salt per taste(around 3 tsp) 1 tsp Turmeric  2 tsp Coriander powder 6 Green Chillies slit length wise 1 tsp Cumin seeds  3 tsp Ginger garlic 3 to 4 tsp Red chilli powder depending on your spice level 1 tsp Garam masala 3 tbsp Oil 3 tbsp ghee 10 to 15 pieces cashews Handful of Curry leaves, coriander leaves Marination 1 pound(1/2kg) Prawns/Shrimp peeled and deveined …

Pulla attu / Sour Dosa

This is one recipe that jogs my childhood memories. People from coastal Andhra especially from village background will for sure be familiar with this Pullattu. There are lot of versions of how to make this tasty dosa.
I almost forgot about this item until one of our friend's mom made this for us for breakfast recently. I asked for the recipe from her and here I am posting it for you ..Special Thanks to aunty :)
Ingredients For Batter 2 cups thick butter milk(majjiga)
2 cups rice
1 tsp methi seeds(menthulu)
salt per taste
For Dosa finely minced green chillies, chopped onions and minced cilantro
Method For Batter Wash the rice. Soak rice and methi seeds in the buttermilk over night. Then in a mixer jar take rice, methi seeds, the buttermilk in which we soaked the rice, salt and grind to a smooth paste. The batter can be little thinner. Now take the batter into a bowl and leave it in a warm place to let it ferment overnight.
Stick it in the refrigerator the next morning.
To make t…

Andhra Style Chicken curry - mom style

Today I prepared a dish that made me feel like I am home - my mom version of chicken curry.

This dish is really easy and quick to make. And trust me, no matter how much of the curry you make it won't be enough for sure. Give it a try!!