Mysore Pak – I just love it anytime and had never believed that I could make this at home.The moment I saw vardhini post it , I wanted to try it as her stepwise was so clear and I felt confident about making it. My daughter loves Sri Krishna Sweets 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.
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…So get ahead to make this easy mysore recipe.
Mysore Pak Recipe – Ingredients
Preparation Time : 10 mins | Cooking Time : 20 mins | Makes : 12 small pieces
Recipe Category: Sweet | Recipe Cuisine: South Indian| Recipe Reference: Cooks Joy
Recipe Category: Sweet | Recipe Cuisine: South Indian| Recipe Reference: Cooks Joy
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 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.
Torviewtoronto says
October 12, 2011 at 1:32 amdelicious looking dessert looks wonderful
Reshmi Mahesh says
October 12, 2011 at 1:42 amWow..It looks superb…perfect and delicious..Bookmarking this.
Shri says
October 12, 2011 at 1:55 amOh God!! Flawless. Awesome..I will definitely want to try this.
Kanchan says
October 12, 2011 at 2:01 amNever knew Mysore pak was so simple to prepare .. wonderful clicks ! bookmarked .
Divya Kudua says
October 12, 2011 at 2:02 amYou made it look so easy–Love the thin slices!!
Prathibha says
October 12, 2011 at 2:06 amlove this one a lot..looks super delicious n yummm
Nithya says
October 12, 2011 at 2:58 amLooks just perfect. Melt in the mouth mysore pak 🙂
RAKS KITCHEN says
October 12, 2011 at 3:00 amLooks so smooth and just melt in mouth texture. Wonderful post..
Suhaina says
October 12, 2011 at 3:10 amwow..these looks surely yummy and i am drooling here..perfectly done.love the well explained pictures..truly appreciate ur great work.
Ruchik Randhap says
October 12, 2011 at 3:45 amThis is the prettiest mysore pak I have ever seen Sharmi!! Great recipe, will bookmark it 🙂
Cham says
October 12, 2011 at 3:46 amI found the mysore paak is the easiest comparing to many sweets expect few muscles strength. Lovely click!
Raji says
October 12, 2011 at 3:49 amI too love SKS mysore pak…it just melts in the mouth..you have recreated that same texture perfectly…superb!
Radhika says
October 12, 2011 at 3:54 amHey Sharmi, This SKS type Mysore pak just rocks. Hubby dear is a big fan of it and I shall try this one for Diwali.
Vardhini says
October 12, 2011 at 4:02 amPerfect dear. Lovely clicks and presentation as always Sharmi.
Vardhini
Event: Halloween Fiesta
DEESHA says
October 12, 2011 at 4:05 amBeing from Karnataka, even I can't make such perfect Mysore pak. Looks gorgeous
Gayathri NG says
October 12, 2011 at 4:13 amLooks fantastic. Like ur way of preparation yummy mysore pak….
Manju says
October 12, 2011 at 4:20 amone of my favorites!! this has come out to be perfect!
Balakrishna Saraswathy says
October 12, 2011 at 4:22 amLooks like u have started prepare sweets for Deepavali dear…looks so smooth and creamy:)
Paaka Shaale says
October 12, 2011 at 5:49 amThe mysore pak looks perfect. I love the way you have done it without using too much ghee. the clicks are mind blowing as usual 🙂
Kalpana Sareesh says
October 12, 2011 at 5:55 amso so good perfectly made.. pls send them to me na .. awesome work..
Ambreen says
October 12, 2011 at 6:05 amWow! that looks fantastic & so tempting!
Mitha says
October 12, 2011 at 6:09 amwow thank yo sharmi for this post.would try it and let u know .
Rekha shoban says
October 12, 2011 at 6:39 amperfect mysore pak…i also plan to do this sweet for diwali…nice click!
gattusjournal says
October 12, 2011 at 6:40 amHi 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
Sharmilee! :) says
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!
Premalatha Aravindhan says
October 12, 2011 at 7:20 amwow yummy and delicious mysore pak,well explained in detail…lovely clicks as usual…
uma shankar says
October 12, 2011 at 8:35 amIt looks so perfect!yum yum!!
An Open Book says
October 12, 2011 at 8:57 amperfect bars…i havent had mysore pak in such a long time, i wish like having some
jeyashrisuresh says
October 12, 2011 at 9:27 amperfecty done mysore paks and nicely captured.More than that nicely explained too.
priya ravi says
October 12, 2011 at 10:19 amperfect mysore paks.. looks like the store bought ones 🙂
Priti says
October 12, 2011 at 10:50 amLooks so yum ….nice pics
Sushma Mallya says
October 12, 2011 at 12:26 pmWow they look so perfect..I have never tried making them ..they look so perfect for the festive season:)
Happy Cook / Finla says
October 12, 2011 at 12:44 pmMysore 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.
Kitchen Flavours says
October 12, 2011 at 12:47 pmWooooooooooooooooooooooooooooooooooow…….that's what i can say by seeing those golden beauties….
Tina says
October 12, 2011 at 1:11 pmWow..My all time fav sweet..This looks neat, perfect n fabulous dear..Yummmmmy.
Reva says
October 12, 2011 at 1:50 pmLovely mysore pak.. Loved the presentation.. Right for this festive season..:) Too good Sharmi..
Reva
Kurryleaves says
October 12, 2011 at 2:04 pmperfect looking mysore pak..this is one of my fav…seriously drooling here
Priya says
October 12, 2011 at 2:13 pmLooks sooo prefect and tempting..well executed Sharmi..
Laavanya says
October 12, 2011 at 3:13 pmThat looks so perfect! My daughter loves mysore pak too.
sangee vijay says
October 12, 2011 at 3:36 pmwow…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 !!!
Plateful says
October 12, 2011 at 4:31 pmThat'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!
Prathima Rao says
October 12, 2011 at 4:46 pmWow…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
Priya (Yallapantula) Mitharwal says
October 12, 2011 at 5:24 pmwow, they look wonderful and so nicely formed and shaped. I love it too and am making it again for Diwali (my 2nd attempt) 🙂
San says
October 12, 2011 at 9:30 pmWhoa sharmi, those mysore pak resemble the ones i hog at krishna sweets. Beautiful stack dear. Thanks for sharing.
Sharmilee! :) says
October 13, 2011 at 2:37 am@Prathima : I added the remaining ghee little by little giving intervals to avoid it from drying.
Now Serving says
October 13, 2011 at 2:40 amAMAAAAZING! these look as perfect as they can be!!! I am trying your method next time 🙂 thanks for sharing – want to eat one right now!
arthi says
October 13, 2011 at 3:53 amlove mysore pak..urs look so perfect and yummy..
Valarmathi Sanjeev says
October 13, 2011 at 4:02 amGreat job Sharmi…mysorepak looks perfect. Beautiful presentation.I'm coming to cbe for Diwali…save some for me :)….looks absolutely delicious and tempting.
Priya says
October 13, 2011 at 4:37 amHi 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
Pari says
October 13, 2011 at 9:18 amWow!! Absolutely gorgeous dear and very neatly explained. looking fwd to try it soon.
You 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
Nitha says
October 13, 2011 at 1:05 pmlooks delicious..tempting one..
Vanamala Hebbar says
October 13, 2011 at 6:43 pmLooks nice….
Suma Gandlur says
October 14, 2011 at 2:39 amJust one word. Delectable!
Sheeja Krishnan says
October 14, 2011 at 5:01 amSharmi,
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 !!
Sharmilee! :) says
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 🙂
Sookie says
October 14, 2011 at 6:11 pmI think I'll get a to-go order of these sweets…. 🙂
Sheeja Krishnan says
October 15, 2011 at 6:02 amSharmi,
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?
Sharmilee! :) says
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 🙂
nithya says
October 18, 2011 at 6:06 amHi 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?
Sharmilee! :) says
October 18, 2011 at 6:30 amAs 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!
Veni says
October 22, 2011 at 2:16 pmHi 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 🙁 …
Sharmilee! :) says
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 🙂
Veni says
October 23, 2011 at 11:28 amBasically 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… 🙂
Sharmilee! :) says
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! 🙂
Preethi Sriram says
October 23, 2011 at 7:16 pmYou 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…
http://preethisculinary.blogspot.com
and to see my crafts visit http://yenkaivannam.blogspot.com
viji says
October 25, 2011 at 8:41 ami 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…
Mitha says
October 27, 2011 at 4:07 amHi 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 !!!
Sharmilee! :) says
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!
Sharmilee! :) says
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…
Mitha says
October 27, 2011 at 5:11 amI was wondering whether water was sufficient enough !!!
so You mean that I must have overdone it right ?
Jasmine says
October 27, 2011 at 3:52 pmHi 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
Sharmilee! :) says
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!
Anuja Krishnan says
October 29, 2011 at 6:57 pmHi 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
Anuja Krishnan says
October 29, 2011 at 6:58 pmBtw any thoughts on the amount of water? I talk about that in my post.
Sharmilee! :) says
October 31, 2011 at 5:05 am@Anuja : I used only 1/4 cup of water as mentioned in the orginal recipe….
latha sreedhar says
November 2, 2011 at 3:55 pmHey 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.
Sevvanthi says
November 25, 2011 at 12:44 pmHey
I tried this..
this is my fourth time after 3 failures..
thanx a lot..
It came out excellent..
🙂
Anonymous says
February 8, 2012 at 11:40 pmThank 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
Unknown says
March 28, 2012 at 6:41 pmhi sharmiji, hats of to ur step by step recepie instructions, superb, i am great great fan of urs recepie blog.
SOUNDARYA says
August 16, 2012 at 5:29 amHi 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 🙂
Unknown says
October 7, 2012 at 1:17 pmHi, 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
Priya Sushant says
November 3, 2012 at 8:08 pmHi 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?
Jamuna Sundar says
November 4, 2012 at 12:23 amI 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.
Sharmilee! :) says
November 5, 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 🙂
Priyamohan says
April 20, 2013 at 2:54 pmhai 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?
Sharmilee! :) says
April 21, 2013 at 2:51 amBoth 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!
Sweety Prassanna says
September 10, 2013 at 9:59 pmI tried your peanut laddu and omapodi…fantastic! Keep going!
saraj says
October 17, 2013 at 8:09 amWow 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
Indra Priyanka says
October 21, 2013 at 8:53 pmCan you upload the video for this recipe, so it would be even more helpful ?
SHARMILEE J says
October 22, 2013 at 4:34 pmSure will do when I make it next time 🙂
Lalitha Kannan says
October 31, 2013 at 3:32 amHi 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
Lalitha Kannan says
October 31, 2013 at 3:34 amHi 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….
Srividhya S says
October 31, 2013 at 4:26 amI 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:)
Sathya Moorthy says
November 1, 2013 at 12:49 pmDear 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
Mano says
November 2, 2013 at 9:33 pmHappy 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
poorani says
January 18, 2014 at 9:20 amHi I tried ur mysore pak recipe. Came out very well. Like krishna krishna sweets soft consistency. Thank u so much
Vaishu G says
September 1, 2014 at 11:29 amHi it was very nice
Kalpana says
March 13, 2015 at 1:15 amHi 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 ..
SHARMILEE J says
March 16, 2015 at 12:10 pmIf you miss the consistency it will break, I think you overdid in your sugar consistency
Ritu Tangri says
August 20, 2015 at 2:33 pmToday 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?
SHARMILEE J says
August 21, 2015 at 1:42 amSyrup has passed the correct consistency I guess…
Anooradha kk says
October 14, 2015 at 8:47 amJust 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 🙂
radha says
October 19, 2015 at 11:13 pmGreat Recipe. Tried it. Thank you.
Unknown says
November 5, 2015 at 12:22 pmI 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
Sindhu says
November 7, 2015 at 11:13 amHave 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!
Tenu says
November 9, 2015 at 3:36 amYour instructions were very precise n clear! I'm a first timer and I aced it. Thanks soo much.. Will come back for more recipes.
geethashok arul says
November 30, 2015 at 9:57 amGot the mysorepak fantastic…. Thank u
geethashok arul says
November 30, 2015 at 9:59 amGot a Fantastic mysore pak done at home..thank u for the easy steps of recepie
sam says
June 26, 2016 at 6:12 pmPlease 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.
Unknown says
July 1, 2016 at 11:31 amHi thanks a lot for sharing your recipe. Mysore Pak has come soft and very tasty.
Nadia Gagarin says
July 1, 2016 at 11:34 amThanks a lot for sharing the recipe. Mysore Pak has come out tasty.
Sri1 says
September 10, 2016 at 10:29 amWow, 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.
ANJANA says
September 17, 2016 at 8:55 amHi Sharmi made this today…came out really well…thanks a tonne Sharmi
Kanishya says
October 27, 2016 at 8:40 amHey 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 !
Akanksha says
November 22, 2016 at 7:49 pmAbsolutely 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 🙂
valli says
October 27, 2016 at 12:06 pmHi thanks a lot.Mysore Pak prepared asper your instructions came out perfect.yourr instructions are perfect..thanks again
Sudharshan Chakravarti says
October 28, 2016 at 5:44 amAwesome. I tried seeing your receipe. It came out very well. Thanks a lot
Pooja says
October 28, 2016 at 4:02 pm?yum yum
Bhavya says
March 26, 2017 at 5:52 pmPerfect recipe……it came out very nicely for the first time itself. Thanks a ton??
Ashwini says
April 30, 2017 at 6:42 amHello,
I tried your recipe & the Mysore pak turned out very well. Your recipe is simple & easy to follow. Thanks a lot!!
Shalini says
May 22, 2017 at 8:17 pmCan u say me measurements of mysore Pakistan again as can’t find it?
REKKHA says
December 28, 2017 at 4:03 pm1:1:1, THAT MEANS ONE CUP BESAN FLOUR, ONE CUP GHEE, AND ONE CUP SUGAR
Sharmilee J says
January 15, 2018 at 11:37 amyes