This is my first attempt at making Mysore pak and I should say am pretty proud of myself 
My paatti (grandmom) is one of the best cooks that i know ( I am sure all of us think the same about our grandmom or mom ) and the one sweet dish that she was always a little hesitant to make was Mysore pak. She was a pro at making some of the more difficult-to-make south-indian sweets like sweet puttu, badushah etc, so when she was hesitant to make something, I always had this in my mind that it was the most difficult thing to make ever!! So, when i decided to make MysorePak, i first wondered whether it was a good idea to venture into it. But then sometimes your craving takes the better of you and thats how i ended up making it. It does require a lot of constant attention, because if it doesnt cook enough it won’t set and if it overcooks you just won’t be able to get a bite of it at all!! This is a recipe passed on to me by my grandmother and I am sharing it with all of you here.
My paatti (grandmom) is one of the best cooks that i know ( I am sure all of us think the same about our grandmom or mom ) and the one sweet dish that she was always a little hesitant to make was Mysore pak. She was a pro at making some of the more difficult-to-make south-indian sweets like sweet puttu, badushah etc, so when she was hesitant to make something, I always had this in my mind that it was the most difficult thing to make ever!! So, when i decided to make MysorePak, i first wondered whether it was a good idea to venture into it. But then sometimes your craving takes the better of you and thats how i ended up making it. It does require a lot of constant attention, because if it doesnt cook enough it won’t set and if it overcooks you just won’t be able to get a bite of it at all!! This is a recipe passed on to me by my grandmother and I am sharing it with all of you here.
The measure here yields 12 pieces
Bengal gram dal flour (besan) – 1/2 cup
Sugar – 1 1/4 cups
Ghee (clarified butter) – 1 cup
water – 3/4 cups
Sift the flour. Grease a plate /tray with some ghee and keep aside. In a heavy bottomed kadhai or pan, add water and sugar, mix well and heat. Make sure that the sugar dissolves completely before the syrup starts boiling. Let is boil for a while till when a little syrup when pressed between your fingers and pulled apart, will come as strings. Lower the heat at this point. Meanwhile heat the ghee and keep it hot.
In the sugar syrup add some of the flour, on high heat and mix well making sure there are no lumps. Add a little of the ghee as well. Keep mixing with one hand all this while. Add hte flour and ghee alternately, continue doing so till all the ghee and flour is used up. Do not let the mixture to stick to the bottom or else it will burn. Give one more quick stir nad immediately pour it into the greased plate. Shake the plate the let is spread. While still hot, run a knife through it to make square shapes. If allowed to cool completely, it would harden nad crumble when cut.
Variations : To make almond or cashew Mysorepak, mix a small quantity , 3 -4 tbsp of almond or cashew powder and increase the sugar by an equal quantity.
{ 21 comments… read them below or add one }
YUM! We get melt in the mouth Mysore Pak in Mysore and B’lore. It’s one hard sweet to make of all the desserts I have tried indeed. I still haven’t got a perfect lacy looking MP so far!
Looks great, I have to try and try again to get that texture!
)
Looks tempting and perfect
Wow…one of the most sinful sweets and im sooo tempted to have a piece…i like my mysore pak to be soft not hard and yours looks just right…im drooling:)
I am so impressed!! They look absolutely melt in your mouth perfect!
Melting delight! so yummy!
Correct! paatis are indeed the best’est’ cooks in the world! Growing up with her, I still think that my mom is no match for paati
mysorepaak attahasama irukku!! and yeah, with all that ghee…surely sinful too! adding u to my blogroll
Asha – thanks, like i said i am really proud of myself..when i started i was pretty sure that either it was going to be like a halwa or rock solid!!LOL!
Thanks Usha
Poornima, why dont u send me ur address..i will send u some right away..not so much distance between WA and CA
Thanks Kalai and Vij
Thanks Dershana for visiting my blog and for adding me to your blogroll. paattis are defenitely the best cooks no..wish one of these days i will get even close to as great as her!
Mysore pak is my favourite indian sweet. Whe ever i go back home, i eat them in laods.
Jus tthe thought makes me drool drool.
These looks so yummy.
sinfully good,my past attempts to make the mysore pak have failed miserably,glad that I found your recipe:)
Mysore pak looks so lovely!
Great blog, sounds really mouthwatering!
I agree sinful, it consumes laddles and laddles of ghee/oil! But worth making once in a while…love this pak, great work, dear.
thanks for visiting my blog superchef… god.. those mysore paks look amazing. worth bookmarking!
I have been known to eat a whole box of this whenever I could my hands on them. Thanks for the recipe!
Dear super chef
This is sindhura of Bayleaf.I have one small request from u so i would like to have ur mail id.Can u send me a mail to my id (via contact form)
Please!!!
thts look sgood..
my hub loves mysore paak…i find it too sweet and ghee-ee though ;p
will try it once for sure!
yes i agree it is deadly sinful.
yup..u got it right..:p.its MT’s..
looks very delicious
Thanks for visiting my blog and for such sweet comments. Mysore pak looks yum and truly delicious. Could melt in my mouth.
First time here to your blog. It’s very cute and lovely. Bookmarked !
these look yummy