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Published on 30 Mar 2014 | over 3 years ago

Making Mysore Pak needs lot of patience and attention. If you follow the steps as shown, your end result will be exactly same...

Some ppl fry the besan before putting in sugar syrup but IMHO that doesn't give you the texture & taste you want...

Measurements: 1 cup Besan (Gram Flour) per 1 cup sugar. Water in sugar such that sugar just gets wet as shown in the video. Ghee + Oil (75% + 25%) keep pouring it until Mysore Pak doesn't take it any more.

You need to make a tray full of mysore pak so that you get enough depth to get red color in the middle of mysore pak (it's possible only if you have enough quantity and depth in the tray. otherwise, it'll taste good but you won't get multi color as shown in the video). The tray i used is 8 inches baking pan (8 X 8 X 2.2 inch) approx. You don't need exact size though. Real jist is you need a deep pan to get the texture. If your pan is smaller, you can reduce besan and sugar accordingly. Happy Cooking!!!

For a tray full of mysore pak, you might need to start with 1.5 kg sugar (approx 8 rice cups) and same amount of besan and start with 3 cups ghee + 1 cup oil.

I used Peanut oil + Ghee (Ghee 75% and oil 25%). Quantity of Oil you really can't measure though. It actually depends on when the mysore pak stops absorbing. You can start off with 4 cups (mixture of 3 cups ghee + 1 cup oil) initially. While you are in process, if you see you are getting out of oil, you can add little more to the oil on flame.

Yield : Around 50 Pieces

FAQs (Frequently Asked Questions)
1. mysore pak tasted good but the color was not dark and didnot get reddish color in between.
Answer: Did u make same quantity as what is shown in the video? To get red color in between, quantity is very important. You should get atleast 2.5 inches to 3 inches depth tray and mysore pak should be full of tray.
In that case, the heat in inner cores stays longer and makes it reddish and porous. If depth is not there, it cools down faster and can't get the color.
Also another factor is : before pouring mysore pak into the tray, you could increase the heat to maximum and add hot ghee and stir for a minute to make sure mysore pak is at very high temperature while you pour into tray.

Procedure (it's not easy to understand and get it write by reading the procedure. Watching the video gives you exact details):

On a stove keep oil heated to high temperature

On another stove, add water to sugar in a bowl and boil it until it reaches little below one string consistency (it should not reach one string consistency and should be about to reach there in a minute or so).
At that point, add besan flour and keep stirring.

now both syrup+besan mixture and oil+ghee mixtures are on two different stove tops and both are on heat.

take a laddle and add around 50ml of oil mixture to besan mixture and keep stirring and you'll notice it absorbs oil in less than a minute...

keep doing the same until syrup+besan mixture stops taking any more oil (it'll start oozing out oil and won't absorb any more). You'll also notice the content doesn't stick to walls of contain any more.

Pour it into a tray which is greased with ghee and wait for 5 minutes for it to solidify. while it is still hot, cut with knife into pieces but still let it stay intact for 30 minutes (that helps in getting reddish color in the middle). once it is cool down, you can take out the pieces from tray.

IMP NOTE: Sorry, i should have added details in the Video about this. The Pan i used is not just non stick pan... it is 'Hard Anodized' and hence 'Metal Safe'. You can google around and check in stores about 'Hard Anodized' Pans and they are completely safe and scratch proof and you can use 'Metal Utensils'. If you watch my video (look from time 4:20 minutes to 4:25 minutes), you can notice the bottom is perfectly clean without any scratches. I'll try to see if i can edit the video and include this detail which might be very helpful for others. Thanks much for bringing up the point. Thanks again for watching!!!
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