The moment I saw vardhini post this mysore pak, I wanted to try it as her stepwise was so clear and I felt confident about making it. My daughter loves SKS mysore pak and thats the main reason I wanted to try it , yes she loved it and asked for more :) This version is very soft not exactly same as SKS as the ghee doesnt ooze out, but tastes very close to it.
The first time I tried, everything came out perfect except that I found a slightest raw smell of besan(only I cud feel it snd was not sure where I went wrong) so when I tried it the next time for posting I followed an extra step of roasting and then sieving it...voila!! it was apt both texture and tastewise. Sure this is going to be my keeper.
Mysore Pak Recipe - Ingredients
Makes about 10-12 piecesRecipe Reference : Zesty Palette
- Besan - 1 cup
- Sugar - 1 cup
- Ghee - 1 cup (3/4 cup in flour + 1/4 cup while stirring)
- Water - 1/4 cup
Method:
Add a tsp of ghee in a nonstick pan, add besan flour and roast it till a nice aroma comes say for 3-4mins. Then sieve it once such that there are no lumps found. Now in a bowl, add 3/4 cup ghee with roasted besan flour and mix well.
The ghee besan mixture will be slightly in pouring consistency. Set aside for 15mins.Meanwhile grease a plate with little ghee and set aside. Now in a nonstick pan add sugar and water, in medium flame, bring it to a boil and check for one-string consistency - If you take the sugar syrup between the thumb and the index finger a single string will form thats the correct consistency.
Now add the besan ghee mixture to the sugar syrup. Now add the remaining 1/4 cup ghee in intervals to avoid drying and mix well. Keep stirring continuously.
Now keep the flame in low and keep mixing, add little ghee. Can you see in the below pictures it will first stick while scrapping with the laddle.
At one stage, it will come as a ball without sticking at all. The mixture will not be sticky anymore. At this stage switch off and pour it in the ghee greased plate. Dont need to flatten it, it will spread beautifully by itself. Cut it into squares/diamonds as per your wish while its hot and enjoy your mysore pak.
I poured it in a big plate so my slices were thin as I wanted them that way. You can select the plate accordingly. Be very careful in checking the final consistency else your mysore pak will not be soft.
The slices is purely your choice you can either make it thin like this or pour it in a smaller plate to thick slices like in sweet shops, either way its good.
My Notes:
- The 2 steps you have to be very careful are:
- Checking the one string consistency of the sugar syrup
- Final mysore pak consistency
- Also keep in low flame while stirring
- The color of the mysore pak also depends on the besan flour. The flour we get here is nice deep yellow.
delicious looking dessert looks wonderful
ReplyDeleteWow..It looks superb...perfect and delicious..Bookmarking this.
ReplyDeleteOh God!! Flawless. Awesome..I will definitely want to try this.
ReplyDeleteNever knew Mysore pak was so simple to prepare .. wonderful clicks ! bookmarked .
ReplyDeleteYou made it look so easy--Love the thin slices!!
ReplyDeletelove this one a lot..looks super delicious n yummm
ReplyDeleteLooks just perfect. Melt in the mouth mysore pak :)
ReplyDeleteLooks so smooth and just melt in mouth texture. Wonderful post..
ReplyDeletewow..these looks surely yummy and i am drooling here..perfectly done.love the well explained pictures..truly appreciate ur great work.
ReplyDeleteThis is the prettiest mysore pak I have ever seen Sharmi!! Great recipe, will bookmark it :)
ReplyDeleteI found the mysore paak is the easiest comparing to many sweets expect few muscles strength. Lovely click!
ReplyDeleteI too love SKS mysore pak...it just melts in the mouth..you have recreated that same texture perfectly...superb!
ReplyDeleteHey Sharmi, This SKS type Mysore pak just rocks. Hubby dear is a big fan of it and I shall try this one for Diwali.
ReplyDeletePerfect dear. Lovely clicks and presentation as always Sharmi.
ReplyDeleteVardhini
Event: Halloween Fiesta
Being from Karnataka, even I can't make such perfect Mysore pak. Looks gorgeous
ReplyDeleteLooks fantastic. Like ur way of preparation yummy mysore pak....
ReplyDeleteone of my favorites!! this has come out to be perfect!
ReplyDeleteLooks like u have started prepare sweets for Deepavali dear...looks so smooth and creamy:)
ReplyDeleteThe mysore pak looks perfect. I love the way you have done it without using too much ghee. the clicks are mind blowing as usual :)
ReplyDeleteso so good perfectly made.. pls send them to me na .. awesome work..
ReplyDeleteWow! that looks fantastic & so tempting!
ReplyDeletewow thank yo sharmi for this post.would try it and let u know .
ReplyDeleteperfect mysore pak...i also plan to do this sweet for diwali...nice click!
ReplyDeleteHi Sharmilee, I have been a silent follower of you blog for sometime now...But I had to commnet on this post..wonderfully done Mysore pak..Just a clarification though..in the ingredients lists you have mentioned that 3/4 of the ghee in the flour and 1/4 while stirring....But in the procedure you have mixed the 1/4 of ghee in the besan and added the rest while stirring...Kindly clarify
ReplyDelete@gattusjournal : Thanks for your feedback about SharmisPassions. It was a typo now corrected it : It is 3/4 cup in flour and 1/4 cup while stirring. Hope this helps!
ReplyDeletewow yummy and delicious mysore pak,well explained in detail...lovely clicks as usual...
ReplyDeleteIt looks so perfect!yum yum!!
ReplyDeleteperfect bars...i havent had mysore pak in such a long time, i wish like having some
ReplyDeleteperfecty done mysore paks and nicely captured.More than that nicely explained too.
ReplyDeleteperfect mysore paks.. looks like the store bought ones :)
ReplyDeleteLooks so yum ....nice pics
ReplyDeleteWow they look so perfect..I have never tried making them ..they look so perfect for the festive season:)
ReplyDeleteMysore pak is my all time favourtie Indian sweets, the firstsweet i always eat when i am back home is this one.
ReplyDeleteWish i had few slices right now they look absloutly super.
Wooooooooooooooooooooooooooooooooooow.......that's what i can say by seeing those golden beauties....
ReplyDeleteWow..My all time fav sweet..This looks neat, perfect n fabulous dear..Yummmmmy.
ReplyDeleteLovely mysore pak.. Loved the presentation.. Right for this festive season..:) Too good Sharmi..
ReplyDeleteReva
perfect looking mysore pak..this is one of my fav...seriously drooling here
ReplyDeleteLooks sooo prefect and tempting..well executed Sharmi..
ReplyDeleteThat looks so perfect! My daughter loves mysore pak too.
ReplyDeletewow...came out really good..smooth and melt in mouth texture...i too bookmarked her recipe and reserved for diwali...your clicks n presentation are as usual awesome !!!
ReplyDeleteThat's the love of my life, but I end up feeling so guilty after eating it. Sigh. You have done it so beautifully Sharmi, I can't take my eyes off the beautiful photos. Gotta try this sometime, first I need to lose some inches :) Feels good to be back to see all your wonderful recipes!
ReplyDeleteWow...Gorgeous, perfect mysore pak!!! You added all the remaining ghee at once or bit by bit?? Mom`s method is to add little ghee while stirring continuously..This method is so much easier..Bookmarked..:)
ReplyDeletePrathima Rao
Prats Corner
wow, they look wonderful and so nicely formed and shaped. I love it too and am making it again for Diwali (my 2nd attempt) :)
ReplyDeleteWhoa sharmi, those mysore pak resemble the ones i hog at krishna sweets. Beautiful stack dear. Thanks for sharing.
ReplyDelete@Prathima : I added the remaining ghee little by little giving intervals to avoid it from drying.
ReplyDeleteAMAAAAZING! these look as perfect as they can be!!! I am trying your method next time :) thanks for sharing - want to eat one right now!
ReplyDeletelove mysore pak..urs look so perfect and yummy..
ReplyDeleteGreat job Sharmi...mysorepak looks perfect. Beautiful presentation.I'm coming to cbe for Diwali...save some for me :)....looks absolutely delicious and tempting.
ReplyDeleteHi Sharmi, Excellent Recipe and your step by step explanations...by any chance if you get to know Mysore Pak Recipe one we get in Tamilnadu Marriages, please do post. :) Thanks
ReplyDeleteWow!! Absolutely gorgeous dear and very neatly explained. looking fwd to try it soon.
ReplyDeleteYou can also send it to my event and win a giveaway.
I had a great difficulty leaving a comment here as it says I do not have an access to your site. Can you pls help me on that.
Pari
FOODELICIOUS
EVENT FOR OCTOBER & GIVEAWAY, ‘ONLY’- SWEETS & DESSERTS
looks delicious..tempting one..
ReplyDeleteLooks nice....
ReplyDeleteJust one word. Delectable!
ReplyDeleteSharmi,
ReplyDeleteTried making Mysorepak yesterday and came out very well..Thanks to the recipe and beautiful blog..I am adie hard fan of yours...If I tell my son I dont know how to cook a dish of his choice, he suggests me to consult you..Kudos to you..Thanks a lot !!
@Sheeja :I'm so glad to hear that it turned out great :) Haha thats sweet of ur kiddo to say that but frankly speaking I am also in the learning phase :)
ReplyDeleteI think I'll get a to-go order of these sweets.... :)
ReplyDeleteSharmi,
ReplyDeleteI wanted to ask you something. Do you have an idea about the aailability of pastry sheets in India? I assume you live in Chennai Are they available there? I tried various retailers in Bangaore with no luck. How do you usually make puffs at home?
@Sheeja : I havent got any luck too, am in CBE and I dont find it here and havent tried making puffs, at home...will let you if I find an alternate way :)
ReplyDeleteHi Sharmi
ReplyDeleteI tried this Mysore Pak. but unfortunately, it was so hard, tell me, how much time, approximately i have to stir after pouring the besan flour mix?
As you say it was hard my guess is : You must have left a little more for sugar syrup else missed the last stage.
ReplyDeleteGoing by the time will surely not work....it will mislead you. So its best to test the texture, it should be a thick mass more like a pulp but in flowing consistency , it will be totally non-sticky at this stage - this is the correct stage you should switch it off.Hope this helps!
Hi Sharmi,
ReplyDeleteI tried the Mysore Pak and it came out really well.. everybody liked it in my office and specially my mom ( who usually doesnt get satisfied with my sweets preparation style )... many asked for the recipe and I have given your link for reference.. Thanks for the recipe.. :) Keep rocking with ur recipes...
Please post the recipe for Soft chappathis.. I know this is very basic but whenever I make it , it comes out crispy like pappads and I have to break it to eat :( ...
@Veni : I'm glad to know that it turned out great. I am just back from trying SKS version of mysore pak and now here you are with ur lovely comment....am really happy that everyone liked it :)
ReplyDeleteSure will post chapathi in the future in the how to's section :)
Basically I am from Coimbatore and love SKS Mysore paks, my office mates ask for SKS Mysore Paks whenever I come to CBE... Please share the recipe.. I wish to give them a surprise... :)
ReplyDelete@Veni: Once I get the recipe, will post it for sure...SKS mysore pak is my fav too anytime! :)
ReplyDeleteYou are really a wonderful creator. Wow... look aat this mysore pak, :) it's really stealing my mind now. This diwali... i'll prepare this and will post it ... Really great work and great presentation.... Do visit and follow my blog and post your valuable comments to improve mine...
ReplyDeletehttp://preethisculinary.blogspot.com
and to see my crafts visit http://yenkaivannam.blogspot.com
i tried ur receipe but it was hard and i felt some bitterness at the end..i dnt kno y..is i hav to add more sugar...
ReplyDeleteHi sharmi
ReplyDeleteI tried making it .
but the texture did not come any near to this !!
it was hard and the colour also a bit more dark.
by the waay as u mentione in the poost that the batter spreads by itself once we pour on to the greased plate.
but it did nt happen
and I had tough time spreading it with a spatula.
result was unever surfaced mysore paks.
i checked the one string consistency of the syrup !!
what must ve gone wrong !!!
@mitha : It will sure spread by itself if taken in the right consistency...As I've said the last atge must be in flowing but thick mass consistency. I guess the last stage must have been missed, you should have taken a bit earlier...hope this helps!
ReplyDelete@Viji : I guess you might have left out the final consistency or the sugar syrup consistency...but the sugar quantity mentioned was apt....Guess the bitterness was also becos of the consistency problem...
ReplyDeleteI was wondering whether water was sufficient enough !!!
ReplyDeleteso You mean that I must have overdone it right ?
Hi Sharmilee
ReplyDeleteInstead of mentioning
•Besan - 1 cup
•Sugar - 1 cup
•Ghee - 1 cup (3/4 cup in flour + 1/4 cup while stirring)
•Water - 1/4 cup
Please mention it by weight i.e sugar 500gram like that
@Jasmine : I always go with cup measures and dont use a kitchen scale for these...You can use any cup for measuring but use the same cup for measuring others too......Hope this helps!
ReplyDeleteHi Sharmi....wonderful recipe, thank you! I think I fell for your pics, I absolutely had to try it. Thanks for such a simple recipe!! Here's my post - http://whatdoimake.blogspot.com/2011/10/deepavali-2011-contd-sweet-mysore-pak.html
ReplyDeleteBtw any thoughts on the amount of water? I talk about that in my post.
ReplyDelete@Anuja : I used only 1/4 cup of water as mentioned in the orginal recipe....
ReplyDeleteHey I tried out the recipe and it came out so well. After so many years back disaster of mysore pak i did not make an attempt to try the recipe. but I tried ur recipe and felt too good. thanx a lot for the recipe.
ReplyDeleteHey
ReplyDeleteI tried this..
this is my fourth time after 3 failures..
thanx a lot..
It came out excellent..
:)
Thank you for the Great pictures, first time I did it everything crumbled when I added the flour mixture... I think I let the correct consistency pass for the sugar. Tried it again and it came out beautiful, just like in the picture. Thank you for the wonderful recipe and the step by step pictures, couldn't have done it without them... Illakiya
ReplyDeletehi sharmiji, hats of to ur step by step recepie instructions, superb, i am great great fan of urs recepie blog.
ReplyDeleteHi Sharmi,
ReplyDeleteI'm a big fan of ur blog, but have been silent for years. I'm so much pleased by ur recipes, I have tried many of them and all r success. U R A GENIUS!!!
For any new ideas for my cooking, I just blindly open ur site and all gud and innovative ideas.
I never had a second thought on the ingredient measures. just follow Sharmi and u get all the credits at home.
THANKS A BUNCH :)
Hi, My mum has been making mysore pak since I was a kid, though the procedure was different..I tried ur method and it was just awesome...All loved it...I too have taken clicks and will be posting them in my album on Facebook..thanks for the gr8 recipes
ReplyDeleteHi I have a cup with a tag saying 250ml. SO shall i take 1 cup od besan, 1 cup of sugar and 1 cup of unmelted ghee? bez 1 cup of sugar will be more in weight than compared to 1 cup of besan, So will that work?
ReplyDeleteI also do the same method for making mysore pak. But you need to add the heated ghee into the gram flour and need to mix well with wooden spoon. so we can avoid the raw smell of flour.
ReplyDelete@Priya : Yes you can use the same cup....I did the same too.
ReplyDelete@Jamuna : This recipe is slightly different and didnt call for adding hot ghee but have used the same method as you have said for my ghee mysore pak which will be posted in few mins. Anyways thanks for the tip :)
hai sharmi..whats the difference between this recepie and ghee mysore pak version ? which one tastes superior?..this recepie came out excellent when i tried @first time. also tell me which one will be economical if need to be done @ larger quantity?
DeleteBoth the recipes have a different texture and taste...I love both of them but this is a easy and economical version as the consistency was easy to reach and find for me....Hope this helps!
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