Mysore pak- Make any occasion extra special with this classic South Indian sweet! With its amazing melt-in-your-mouth texture, this is sure to impress kids and adults alike. Without a doubt, this is a fabulous recipe to end your meal on a sweet note!
When the festival season arrives, I start dreaming about seriously decadent sweets and desserts. No celebration is perfect without sweet treats. Don’t you agree with me?
The Indian festival of lights or Diwali is nearly at our doorsteps. And I think this is the perfect time to introduce you to one of my favorite classic Indian sweets – Mysore pak. I bet this simple sweet is going to make your day extra delicious.
I know, a lot of you are very familiar with this Indian sweet. If you are not, let me tell you, this is a must try Indian sweet that is well-known for its melt-in-your-mouth texture.
Honestly, this is not one of the easiest sweets to make. But I’ll make it easy for you. I’ll tell you all about the tips and tricks to make this awesome sweet. Hey, I have created the perfect no-fail recipe for you. Doesn’t that sound good? Cool!
One of the main ingredients in mysore pak is chickpea flour or besan flour. So, you see, this sweet is not only amazing but is also totally gluten free. The second main ingredient is ghee or clarified butter which really adds so much depth of flavor to this sweet. Best of all, this dessert gets that freaking awesome melt-in-your-mouth texture from ghee.
Next important element? Sugar syrup. You’ll need to boil sugar and water together until you get a one string consistency. Do not let the syrup turn into caramel.
To achieve the perfect texture, hot ghee is added to chickpea flour at two different stages. First, ghee is added to flour and then sieved before adding to sugar syrup. Second, plenty of ghee is added at the final stage of the cooking process.
So, before you start making this mysore pak, check out these tips to help you master the recipe:
- Always use super hot ghee
- After adding hot ghee to chickpea flour, sieve it so you’ll get lump-free flour
- While making sugar syrup, make sure the mixture doesn’t turn into caramel
More Indian sweets:
- Bread Gulab Jamun
- Gulab Jamun Cupcakes
- 2 Ingredient Rava Gulab Jamun
- Mysore Pak (Chickpea Fudge)
- Beetroot Halwa
- Coconut Ladoo
- Layered Coconut Burfi
- Chocolate Stuffed Coconut Ladoo
- Rabri Ice Cream
- Coconut Burfi Ice Cream
- Beetroot Halwa Trifle
- 1 cup chickpea flour or besan flour
- 1½ cups sugar
- ¼ cup water
- 1 cup hot ghee + 1 tbsp hot ghee
- Grease a plate or small container. Set aside.
- Combine together chickpea flour and 1 tbsp hot ghee in a small heatproof bowl. Pass the flour through a sieve. Set aside.
- To make sugar syrup, place sugar and water in a pan over low heat. Sugar will gradually dissolve and the mixture bubbles up. Wait until you get a one string consistency.
- Add besan flour (chickpea flour) little by little. Stir continuously. Make sure there are no lumps. Now add hot ghee little by little. Continue stirring. You will notice the color of mixture changing to light yellow. Remove from flame.
- Transfer mixture to the greased plate or container. Smooth the top. Set aside to cool. Once cooled, cut mysore pak into desired shape.
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