Happy Diwali to all my friends and readers.

It has been a busy week with all the preparations for the festival. This is the first time I made so many goodies at one go. I had help from my dear friend Arpita. We made a great team and finished all the cooking as well as cleaning in less than 5 hours. Phew.

Come and indulge in this divine and sinfully delicious treat.


Yields : 20 – 25 pieces
What you Need :
Besan/Gram Flour : 1 cup
Sugar : 2 cups
Ghee / Clarified Butter : 2 cups
Oil : Half cup
Water : Half cup


Grease a plate with ghee or oil and keep it aside.
Mix ghee and oil, and heat them till smoking hot. Turn off the heat to low.
Add 4 Tbsp of ghee+oil mixture into the besan and mix well till it resembles a crumbled sand like mixture.
Sieve the flour to remove any lumps. Break the lumps and sieve again till you get very less wastage.
Add sugar and water in a heavy bottomed pan for the sugar syrup. Keep stirring till you get a nice one-string consistency sugar syrup.
Increase the heat of ghee+oil mixture.
Now add the flour in batches with one hand, while continuously stirring with an other hand. Make sure you do not have any lumps.
Once all the flour has been added, mix well for 1 or 2 minutes.
Now add ghee+oil mixture again in batches with help of a ladle.
Once you add the ghee mixture the flour mixture froths up. Be sure you keep stirring the flour mixture continuously.
When all the ghee mixture is absorbed, add another ladle full of ghee mixture. The flour mixture froths up again. Keep stirring.
Repeat the process till all the ghee mixture is finished.
The consistency of the flour mixture becomes thick and it starts leaving the sides.
Keep stirring and you will notice that the flour mixture gets a nice dark yellowish shade and the mixture seems to be porous and airy.
Turn off heat and immediately pour the mixture into prepared pan, and press it evenly with a back of the spoon.
Let it cool a little bit and cut into desired shaped.
Transfer the pieces into a box after it has completely cooled down. Stays fresh for a week.


Mom’s Notes:
Never stop stirring.
I would use little bit less sugar next time. It was a little too sweet for me.
Some even use 1 cup of oil, instead of half cup.
You can even replace the oil with ghee.
For extra flavoring you can add in cardamom powder or saffron, when adding the flour to the syrup.
At the end it all depends on the instincts. Remove the mixture too soon it may not set properly, too late it may become very hard.


14 thoughts on “Celebrate with Mysore Pak”

  1. your recipe in eenadu is so good..i was wondering whether you the same spandana from vikas junior college guntur…its happy to see you after a loooooonnnng time

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