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    You are here: Home / RandomPosts / Mysore Pak Recipe

    Mysore Pak Recipe

    Last Updated On: Nov 17, 2024 by Sharmilee J

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    Mysore Pak is a melt in the mouth traditional sweet commonly made at homes during Diwali and special occasions. Mysore Pak is a divinely tasting sweet made using besan flour, sugar and ghee. Learn to make perfect mysore pak with step by step pictures.

    mysorepak32

    Mysore Pak – I just love it anytime and had never believed that I could make this at home.  My daughter loves Sri Krishna Sweets Mysore Pak and that is 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 doesn’t ooze out, but tastes very close to it.

    Jump to:
    • About Mysore Pak
    • Mysore Pak Ingredients
    • How to make Mysore Pak Step by Step
    • Expert Tips
    • Serving and Storage
    • 📖 Recipe Card

    About Mysore Pak

    Mysore is a traditional melt in the mouth sweet made for festivals and special occasions. With just 3 main ingredients this sweet can be made easily at home within just few minutes of time.

    The first time I tried, everything came out perfect except that I found a slightest raw smell of besan(only I cud feel it and 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 taste wise. Since then this is a keeper recipe for Mysore Pak.

    This version of Mysore Pa / Mysore Pak is very easy to make even for a beginner. Trust me if I had got it right the vey first time am sure everyone can get it right too. So get ahead to make this easy Mysore Pak and enjoy!

    soft mysore pak in a serving plate

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    Mysore Pak Ingredients

    • Besan flour – Use fine besan flour which works best for mysore pak.
    • Sugar – Use white granulated sugar.
    • Ghee – Ghee is the main flavoring ingredient here so pure ghee, homemade is best.

    How to make Mysore Pak Step by Step

    1.Add a teaspoon of ghee in a nonstick pan, add besan flour and roast it till a nice aroma comes say for 3-4 minutes. Then sieve it once so that the flour is fine without any lumps. Now in a bowl, add 3/4 cup ghee with roasted besan flour and mix well.

    Mysore Pak step1

    2.The ghee besan mixture will be slightly in pouring consistency. Set aside for 15 minutes. 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 that is the correct consistency.

    Mysore Pak step2

    3.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.

    Mysore Pak step3

    4.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 ladle.

    Mysore Pak step4

    5.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. Don’t 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.

    Mysore Pak step5

    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.

    mysorepak31

    Expert Tips

    • The 2 steps you have to be very careful are : Checking the one string consistency of the sugar syrup and 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.
    • Ghee oozes out slightly at the final stage and it is fully absorbed when cooled down.
    • Once the besan flour is added, be very careful and start adding the ghee. It absorbs ghee quickly so don’t add it fully add it in portions.
    • Also if the final stage is switched off even a minute late then your mysore paks will not be soft.

    Serving and Storage

    Mysore Pak can be served as a tea time snack. It keeps well in room temperature for 5 days and in fridge for about 2 weeks.

    soft mysore pak in a serving plate

    If you have any more questions about this Mysore Pak Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter.

    Tried this Mysore Pak Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe Card

    mysorepak3
    Print Recipe Pin Recipe

    Mysore Pak Recipe

    Mysore Pak is a melt in the mouth traditional sweet commonly made at homes during Diwali and special occasions. Mysore Pak is a divinely tasting sweet made using besan flour, sugar and ghee. Learn to make perfect mysore pak with step by step pictures.
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Servings12 pieces
    AuthorSharmilee J

    Ingredients

    • 1 cup besan flour
    • 1 cup sugar
    • 1 cup ghee
    • 1/4 cup water

    Instructions

    • Add a teaspoon of ghee in a nonstick pan, add besan flour and roast it till a nice aroma comes say for 3-4 minutes. Then sieve it once so that the flour is fine without any lumps. 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 15 minutes. 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 that is 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 ladle.
    • 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. Don’t 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.

    Notes

    • The 2 steps you have to be very careful are : Checking the one string consistency of the sugar syrup and 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.
    • Ghee oozes out slightly at the final stage and it is fully absorbed when cooled down.
    • Once the besan flour is added, be very careful and start adding the ghee. It absorbs ghee quickly so don’t add it fully add it in portions.
    • Also if the final stage is switched off even a minute late then your mysore paks will not be soft.
    Nutrition Facts
    Mysore Pak Recipe
    Amount Per Serving (40 g)
    Calories 234 Calories from Fat 144
    % Daily Value*
    Fat 16g25%
    Saturated Fat 9g56%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 4g
    Cholesterol 38mg13%
    Sodium 7mg0%
    Potassium 85mg2%
    Carbohydrates 22g7%
    Fiber 1g4%
    Sugar 18g20%
    Protein 2g4%
    Vitamin A 4IU0%
    Calcium 5mg1%
    Iron 0.5mg3%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    Filed Under: Diwali, Diwali Special, Indian Sweets, Must Try, RandomPosts, youmaylike

    Reader Interactions

    Comments

    1. Torviewtoronto

      October 12, 2011 at 1:32 am

      delicious looking dessert looks wonderful

      Reply
    2. Reshmi Mahesh

      October 12, 2011 at 1:42 am

      Wow..It looks superb…perfect and delicious..Bookmarking this.

      Reply
    3. Shri

      October 12, 2011 at 1:55 am

      Oh God!! Flawless. Awesome..I will definitely want to try this.

      Reply
    4. Kanchan

      October 12, 2011 at 2:01 am

      Never knew Mysore pak was so simple to prepare .. wonderful clicks ! bookmarked .

      Reply
    5. Divya Kudua

      October 12, 2011 at 2:02 am

      You made it look so easy–Love the thin slices!!

      Reply
    6. Prathibha

      October 12, 2011 at 2:06 am

      love this one a lot..looks super delicious n yummm

      Reply
    7. Nithya

      October 12, 2011 at 2:58 am

      Looks just perfect. Melt in the mouth mysore pak 🙂

      Reply
    8. RAKS KITCHEN

      October 12, 2011 at 3:00 am

      Looks so smooth and just melt in mouth texture. Wonderful post..

      Reply
    9. Suhaina

      October 12, 2011 at 3:10 am

      wow..these looks surely yummy and i am drooling here..perfectly done.love the well explained pictures..truly appreciate ur great work.

      Reply
    10. Ruchik Randhap

      October 12, 2011 at 3:45 am

      This is the prettiest mysore pak I have ever seen Sharmi!! Great recipe, will bookmark it 🙂

      Reply
    11. Cham

      October 12, 2011 at 3:46 am

      I found the mysore paak is the easiest comparing to many sweets expect few muscles strength. Lovely click!

      Reply
    12. Raji

      October 12, 2011 at 3:49 am

      I too love SKS mysore pak…it just melts in the mouth..you have recreated that same texture perfectly…superb!

      Reply
    13. Radhika

      October 12, 2011 at 3:54 am

      Hey Sharmi, This SKS type Mysore pak just rocks. Hubby dear is a big fan of it and I shall try this one for Diwali.

      Reply
    14. DEESHA

      October 12, 2011 at 4:05 am

      Being from Karnataka, even I can't make such perfect Mysore pak. Looks gorgeous

      Reply
    15. Gayathri NG

      October 12, 2011 at 4:13 am

      Looks fantastic. Like ur way of preparation yummy mysore pak….

      Reply
    16. Manju

      October 12, 2011 at 4:20 am

      one of my favorites!! this has come out to be perfect!

      Reply
    17. Balakrishna Saraswathy

      October 12, 2011 at 4:22 am

      Looks like u have started prepare sweets for Deepavali dear…looks so smooth and creamy:)

      Reply
    18. Paaka Shaale

      October 12, 2011 at 5:49 am

      The mysore pak looks perfect. I love the way you have done it without using too much ghee. the clicks are mind blowing as usual 🙂

      Reply
    19. Kalpana Sareesh

      October 12, 2011 at 5:55 am

      so so good perfectly made.. pls send them to me na .. awesome work..

      Reply
    20. Ambreen

      October 12, 2011 at 6:05 am

      Wow! that looks fantastic & so tempting!

      Reply
    21. Mitha

      October 12, 2011 at 6:09 am

      wow thank yo sharmi for this post.would try it and let u know .

      Reply
    22. Rekha shoban

      October 12, 2011 at 6:39 am

      perfect mysore pak…i also plan to do this sweet for diwali…nice click!

      Reply
    23. gattusjournal

      October 12, 2011 at 6:40 am

      Hi 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

      Reply
    24. Sharmilee! :)

      October 12, 2011 at 6:53 am

      @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!

      Reply
    25. Premalatha Aravindhan

      October 12, 2011 at 7:20 am

      wow yummy and delicious mysore pak,well explained in detail…lovely clicks as usual…

      Reply
    26. uma shankar

      October 12, 2011 at 8:35 am

      It looks so perfect!yum yum!!

      Reply
    27. An Open Book

      October 12, 2011 at 8:57 am

      perfect bars…i havent had mysore pak in such a long time, i wish like having some

      Reply
    28. jeyashrisuresh

      October 12, 2011 at 9:27 am

      perfecty done mysore paks and nicely captured.More than that nicely explained too.

      Reply
    29. priya ravi

      October 12, 2011 at 10:19 am

      perfect mysore paks.. looks like the store bought ones 🙂

      Reply
    30. Priti

      October 12, 2011 at 10:50 am

      Looks so yum ….nice pics

      Reply
    31. Sushma Mallya

      October 12, 2011 at 12:26 pm

      Wow they look so perfect..I have never tried making them ..they look so perfect for the festive season:)

      Reply
    32. Happy Cook / Finla

      October 12, 2011 at 12:44 pm

      Mysore pak is my all time favourtie Indian sweets, the firstsweet i always eat when i am back home is this one.
      Wish i had few slices right now they look absloutly super.

      Reply
    33. Kitchen Flavours

      October 12, 2011 at 12:47 pm

      Wooooooooooooooooooooooooooooooooooow…….that's what i can say by seeing those golden beauties….

      Reply
    34. Tina

      October 12, 2011 at 1:11 pm

      Wow..My all time fav sweet..This looks neat, perfect n fabulous dear..Yummmmmy.

      Reply
    35. Reva

      October 12, 2011 at 1:50 pm

      Lovely mysore pak.. Loved the presentation.. Right for this festive season..:) Too good Sharmi..
      Reva

      Reply
    36. Kurryleaves

      October 12, 2011 at 2:04 pm

      perfect looking mysore pak..this is one of my fav…seriously drooling here

      Reply
    37. Priya

      October 12, 2011 at 2:13 pm

      Looks sooo prefect and tempting..well executed Sharmi..

      Reply
    38. Laavanya

      October 12, 2011 at 3:13 pm

      That looks so perfect! My daughter loves mysore pak too.

      Reply
    39. sangee vijay

      October 12, 2011 at 3:36 pm

      wow…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 !!!

      Reply
    40. Plateful

      October 12, 2011 at 4:31 pm

      That'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!

      Reply
    41. Prathima Rao

      October 12, 2011 at 4:46 pm

      Wow…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..:)
      Prathima Rao
      Prats Corner

      Reply
    42. Priya (Yallapantula) Mitharwal

      October 12, 2011 at 5:24 pm

      wow, they look wonderful and so nicely formed and shaped. I love it too and am making it again for Diwali (my 2nd attempt) 🙂

      Reply
    43. San

      October 12, 2011 at 9:30 pm

      Whoa sharmi, those mysore pak resemble the ones i hog at krishna sweets. Beautiful stack dear. Thanks for sharing.

      Reply
    44. Sharmilee! :)

      October 13, 2011 at 2:37 am

      @Prathima : I added the remaining ghee little by little giving intervals to avoid it from drying.

      Reply
    45. Now Serving

      October 13, 2011 at 2:40 am

      AMAAAAZING! these look as perfect as they can be!!! I am trying your method next time 🙂 thanks for sharing – want to eat one right now!

      Reply
    46. arthi

      October 13, 2011 at 3:53 am

      love mysore pak..urs look so perfect and yummy..

      Reply
    47. Valarmathi Sanjeev

      October 13, 2011 at 4:02 am

      Great job Sharmi…mysorepak looks perfect. Beautiful presentation.I'm coming to cbe for Diwali…save some for me :)….looks absolutely delicious and tempting.

      Reply
    48. Priya

      October 13, 2011 at 4:37 am

      Hi 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

      Reply
    49. Nitha

      October 13, 2011 at 1:05 pm

      looks delicious..tempting one..

      Reply
    50. Vanamala Hebbar

      October 13, 2011 at 6:43 pm

      Looks nice….

      Reply
    51. Suma Gandlur

      October 14, 2011 at 2:39 am

      Just one word. Delectable!

      Reply
    52. Sheeja Krishnan

      October 14, 2011 at 5:01 am

      Sharmi,
      Tried 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 !!

      Reply
    53. Sharmilee! :)

      October 14, 2011 at 5:26 am

      @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 🙂

      Reply
    54. Sookie

      October 14, 2011 at 6:11 pm

      I think I'll get a to-go order of these sweets…. 🙂

      Reply
    55. Sheeja Krishnan

      October 15, 2011 at 6:02 am

      Sharmi,

      I 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?

      Reply
    56. Sharmilee! :)

      October 15, 2011 at 10:30 am

      @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 🙂

      Reply
    57. nithya

      October 18, 2011 at 6:06 am

      Hi Sharmi

      I 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?

      Reply
    58. Sharmilee! :)

      October 18, 2011 at 6:30 am

      As you say it was hard my guess is : You must have left a little more for sugar syrup else missed the last stage.

      Going 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!

      Reply
    59. Veni

      October 22, 2011 at 2:16 pm

      Hi Sharmi,

      I 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 🙁 …

      Reply
    60. Sharmilee! :)

      October 22, 2011 at 2:22 pm

      @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 🙂

      Sure will post chapathi in the future in the how to's section 🙂

      Reply
    61. Veni

      October 23, 2011 at 11:28 am

      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… 🙂

      Reply
    62. Sharmilee! :)

      October 23, 2011 at 11:36 am

      @Veni: Once I get the recipe, will post it for sure…SKS mysore pak is my fav too anytime! 🙂

      Reply
    63. viji

      October 25, 2011 at 8:41 am

      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…

      Reply
    64. Mitha

      October 27, 2011 at 4:07 am

      Hi sharmi
      I 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 !!!

      Reply
    65. Sharmilee! :)

      October 27, 2011 at 4:18 am

      @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!

      Reply
    66. Sharmilee! :)

      October 27, 2011 at 4:31 am

      @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…

      Reply
    67. Mitha

      October 27, 2011 at 5:11 am

      I was wondering whether water was sufficient enough !!!
      so You mean that I must have overdone it right ?

      Reply
    68. Jasmine

      October 27, 2011 at 3:52 pm

      Hi Sharmilee

      Instead 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

      Reply
    69. Sharmilee! :)

      October 27, 2011 at 4:14 pm

      @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!

      Reply
    70. Anuja Krishnan

      October 29, 2011 at 6:58 pm

      Btw any thoughts on the amount of water? I talk about that in my post.

      Reply
    71. Sharmilee! :)

      October 31, 2011 at 5:05 am

      @Anuja : I used only 1/4 cup of water as mentioned in the orginal recipe….

      Reply
    72. latha sreedhar

      November 02, 2011 at 3:55 pm

      Hey 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.

      Reply
    73. Sevvanthi

      November 25, 2011 at 12:44 pm

      Hey
      I tried this..
      this is my fourth time after 3 failures..
      thanx a lot..
      It came out excellent..
      🙂

      Reply
    74. Anonymous

      February 08, 2012 at 11:40 pm

      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

      Reply
    75. Unknown

      March 28, 2012 at 6:41 pm

      hi sharmiji, hats of to ur step by step recepie instructions, superb, i am great great fan of urs recepie blog.

      Reply
    76. SOUNDARYA

      August 16, 2012 at 5:29 am

      Hi Sharmi,

      I'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 🙂

      Reply
    77. Unknown

      October 07, 2012 at 1:17 pm

      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

      Reply
    78. Priya Sushant

      November 03, 2012 at 8:08 pm

      Hi 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?

      Reply
    79. Jamuna Sundar

      November 04, 2012 at 12:23 am

      I 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.

      Reply
    80. Sharmilee! :)

      November 05, 2012 at 2:23 am

      @Priya : Yes you can use the same cup….I did the same too.

      @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 🙂

      Reply
      • Priyamohan

        April 20, 2013 at 2:54 pm

        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?

        Reply
      • Sharmilee! :)

        April 21, 2013 at 2:51 am

        Both 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!

        Reply
    81. Sweety Prassanna

      September 10, 2013 at 9:59 pm

      I tried your peanut laddu and omapodi…fantastic! Keep going!

      Reply
    82. saraj

      October 17, 2013 at 8:09 am

      Wow sharmi.. thanks for posting this wonderful recipe… I tried this first time today failed once n made it into besan ladoo and next attempt got what i expected Sri Krishna Mysore pa…. Thanks a bunch

      Reply
    83. Indra Priyanka

      October 21, 2013 at 8:53 pm

      Can you upload the video for this recipe, so it would be even more helpful ?

      Reply
      • SHARMILEE J

        October 22, 2013 at 4:34 pm

        Sure will do when I make it next time 🙂

        Reply
    84. Lalitha Kannan

      October 31, 2013 at 3:32 am

      Hi Shammi

      Tried the recipe yesterday and it came out just like you said …. almost a replica of yours … only I used a little more ghee… thanks a ton

      Reply
    85. Lalitha Kannan

      October 31, 2013 at 3:34 am

      Hi Sharmi… Tried out the recipe yesterday and it came out exactly like the ones in your snaps….. thanks a ton….only I used a little more ghee….

      Reply
    86. Srividhya S

      October 31, 2013 at 4:26 am

      I tired this recipe yesterday and to my surprise, it came exactly as u described! Thanks for the perfect recipe with appropriate tips! I got a pat from the experience cook of my home – My Mom! sharing the credit with u:)

      Reply
    87. Sathya Moorthy

      November 01, 2013 at 12:49 pm

      Dear Sister,
      I am a male bachelor and new to cooking. I tried this recipe and the result was amazing. Everyone in my home was surprised. The flour – sugar – ghee ratio is too good that we ate double the number of mysore paks and believe me all the mysore paks are over by now. For diwali I have to make it once again. 🙂

      No words would be suffice to thank you for your effort in helping people like me……
      Keep rocking….. & HAPPY DIWALI to you and ur family….. Convey my special wishes to Mittu

      Reply
    88. Mano

      November 02, 2013 at 9:33 pm

      Happy Diwali to you and your family Sharmi ! This website is wonderful and very easy to navigate. The recipes also look delicious. I am definitely going to try this Mysore pak recipe and will let you know how it goes. Your photos are awesome too 🙂 Keep up the good work! Hugs to your little girl Mittu

      Reply
    89. poorani

      January 18, 2014 at 9:20 am

      Hi I tried ur mysore pak recipe. Came out very well. Like krishna krishna sweets soft consistency. Thank u so much

      Reply
    90. Vaishu G

      September 01, 2014 at 11:29 am

      Hi it was very nice

      Reply
    91. Kalpana

      March 13, 2015 at 1:15 am

      Hi today I tried Mysore pak but after pouring into plate nd while start making into piece it got broke down nd bit hard too..wat went wrong ..

      Reply
      • SHARMILEE J

        March 16, 2015 at 12:10 pm

        If you miss the consistency it will break, I think you overdid in your sugar consistency

        Reply
    92. Ritu Tangri

      August 20, 2015 at 2:33 pm

      Today I tried your recipe. Everything was going well till the frothy besan formation after addition of ghee. Immediately it changed to dry crumbled thing. Plz tell where could i have gone wrong?

      Reply
      • SHARMILEE J

        August 21, 2015 at 1:42 am

        Syrup has passed the correct consistency I guess…

        Reply
    93. Anooradha kk

      October 14, 2015 at 8:47 am

      Just now i tried it twice.first time it came exactly as u said softly…thx alot..n with second cup i tried n made little harder..crispy..its wonderful.thx for ur wonderful recipe.n my mother too appreciated u for ur recipe.tq 🙂

      Reply
    94. radha

      October 19, 2015 at 11:13 pm

      Great Recipe. Tried it. Thank you.

      Reply
    95. Unknown

      November 05, 2015 at 12:22 pm

      I tried for my parents wedding today. And it came out really perfect. Thank you so much. But had tough time curbing my dad from eating who is a diabetic patient

      Reply
    96. Sindhu

      November 07, 2015 at 11:13 am

      Have been using your recipe for 2 diwali's now… Uve made the recipe so simple with no compromise on the mysorepak. The texture comes out soft yet not too soft….has just the right combination of sweet(we prefer lesser sweet than the Krishna sweets version)… So it works just right for my family! Thanks a ton Sharmi!

      Reply
    97. Tenu

      November 09, 2015 at 3:36 am

      Your instructions were very precise n clear! I'm a first timer and I aced it. Thanks soo much.. Will come back for more recipes.

      Reply
    98. geethashok arul

      November 30, 2015 at 9:57 am

      Got the mysorepak fantastic…. Thank u

      Reply
    99. geethashok arul

      November 30, 2015 at 9:59 am

      Got a Fantastic mysore pak done at home..thank u for the easy steps of recepie

      Reply
    100. sam

      June 26, 2016 at 6:12 pm

      Please accept my congrats. This is the first time i am making sweet(leave payasams) in my life and was initially fearing.I was able to make well in a small lot and both my wife and children cherished it.I tried with just one big scoop and came out well but the lesson i learnt was higher quantity will make it easier to manage temperature especially sugar syrup.

      Reply
    101. Unknown

      July 01, 2016 at 11:31 am

      Hi thanks a lot for sharing your recipe. Mysore Pak has come soft and very tasty.

      Reply
    102. Nadia Gagarin

      July 01, 2016 at 11:34 am

      Thanks a lot for sharing the recipe. Mysore Pak has come out tasty.

      Reply
    103. Sri1

      September 10, 2016 at 10:29 am

      Wow, god bless you. I put my batch into an old SriKrishna box, drenched it with ghee (South Indian ghee from dahi malai, not the desi ghee from milk malai) and absolutely everyone thought that it was SKs.
      This recipe is perfect, probably what SK does too, with a bit more roasting of the besan in the start. Kudos, again let the blessings of
      Lord Krishna be with you.

      Reply
    104. ANJANA

      September 17, 2016 at 8:55 am

      Hi Sharmi made this today…came out really well…thanks a tonne Sharmi

      Reply
      • Chitra

        October 22, 2019 at 7:16 am

        Hi Sharmi,

        I tried the recipe for the first time yesterday. Tastewise it was awesome. But the texture is not as expected. It is slightly rubbery and didn’t get hard. I revisited the recipe again , but not able to find what I missed. Any idea what could have went wrong?

        Thank you for your time 🙂

        Reply
        • Sharmilee J

          October 29, 2019 at 8:52 am

          Really not sure but may be syrup must ave passed the correct stage?

          Reply
    105. Kanishya

      October 27, 2016 at 8:40 am

      Hey there, tried one measurement yest and it turned out pretty damn good ! I feel like it tastes a ton better the next day. Anyways I'm attempting three measurements of this today for Deepavalj. Wish me luck and thank you so much for this recipe !

      Reply
      • Akanksha

        November 22, 2016 at 7:49 pm

        Absolutely love this recipe! I have made it twice now, and it has come out great both the times! I did add a little extra sugar though to suit my taste 🙂

        Reply
    106. valli

      October 27, 2016 at 12:06 pm

      Hi thanks a lot.Mysore Pak prepared asper your instructions came out perfect.yourr instructions are perfect..thanks again

      Reply
    107. Sudharshan Chakravarti

      October 28, 2016 at 5:44 am

      Awesome. I tried seeing your receipe. It came out very well. Thanks a lot

      Reply
    108. Pooja

      October 28, 2016 at 4:02 pm

      ?yum yum

      Reply
    109. Bhavya

      March 26, 2017 at 5:52 pm

      Perfect recipe……it came out very nicely for the first time itself. Thanks a ton??

      Reply
    110. Ashwini

      April 30, 2017 at 6:42 am

      Hello,
      I tried your recipe & the Mysore pak turned out very well. Your recipe is simple & easy to follow. Thanks a lot!!

      Reply
    111. Shalini

      May 22, 2017 at 8:17 pm

      Can u say me measurements of mysore Pakistan again as can’t find it?

      Reply
      • REKKHA

        December 28, 2017 at 4:03 pm

        1:1:1, THAT MEANS ONE CUP BESAN FLOUR, ONE CUP GHEE, AND ONE CUP SUGAR

        Reply
        • Sharmilee J

          January 15, 2018 at 11:37 am

          yes

          Reply
    112. SP

      March 28, 2020 at 5:58 pm

      Didnt know we cld make mysore pak at home. My child loved it. Thank you very much..

      Reply
    4.84 from 6 votes (6 ratings without comment)

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