Ghee Mysore Pak Recipe

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Savour the rich flavours of South India with our classic Mysore Pak recipe. Coming from the royal kitchens of Mysore, this indulgent dessert is a true melt-in-your-mouth delight. Prepared with ghee, gram flour (besan), and creamy Nestlé MILKMAID, it’s a timeless favourite for festivals and celebrations, bringing joy to every occasion.

About Our Recipe

Skip the long and time-consuming process of making traditional Mysore Pak. With Nestlé MILKMAID, you can effortlessly achieve the perfect taste and that soft, fudgy texture, bringing all the richness of this classic sweet without the usual effort. It’s the authentic Mysore Pak experience made simple, so you can spend more time enjoying every bite.

From the very first mouthful, the rich, buttery flavour of ghee, the nutty depth of gram flour, and the creamy indulgence of Nestlé MILKMAID come together in perfect symphony. Each bite melts on your tongue, capturing the essence of South India’s festive spirit and timeless flavours.

Our easy Mysore Pak recipe is more than just a dessert; it’s a tribute to the rich heritage and culinary artistry of South India. So, embrace the richness of tradition with a touch of modern ease, and let Nestlé MILKMAID elevate your Mysore Pak experience to a new level of decadence and delight.

Looking for more quick and delicious Indian sweets ? Try our Besan Laddu and Moong Dal Halwa, which are simple to make and perfect for every celebration.

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Ingredients

1 tinNestlé MILKMAID

1 cup Ghee (for roasting)

4 tbsp Ghee (for cooking)

2 cups Besan

1 cup Hot Water

How to make Mysore Pak

Step 1: Add one cup of ghee and besan to a pan. Roast on low flame until the mixture turns aromatic.
Step 2: Then add the remaining ghee and continue cooking.
Step 3: Add Nestlé MILKMAID and hot water simultaneously, stirring vigorously until no lumps remain and a smooth mixture forms.
Step 4: Grease a 6-inch tray and transfer the batter to it.
Step 5: Refrigerate for 1 hour. Then cut the soft Mysore Pak sweet into bars and enjoy!

Tips to Mysore Pak

Use a non-stick pan to prevent the ghee Mysore Pak from sticking, making it easier to stir and remove once it’s set.
Before using besan, sift it to remove any lumps. This ensures a smooth texture for your Mysore Pak.
Make sure the ghee reaches the right temperature before adding the besan flour. It should be hot but not smoking. This helps achieve the desired texture and prevents the Mysore Pak from becoming too greasy or crumbly.
Stir the besan and ghee mixture continuously over medium heat to avoid lumps and ensure even cooking.
Add a pinch of cardamom powder to the mixture before it sets for extra flavour.
Let the Mysore Pak sweet cool completely before cutting it into pieces. This will help it set properly and retain its shape.

FAQs on Mysore Pak

1. Can I replace gram flour with other flour in the Mysore Pak recipe?

Substituting gram flour with other flour may change the taste of the Mysore Pak. Therefore, it's best to stick to gram flour for an authentic Mysore Pak experience.

2. What if my Mysore Pak turns out too hard or crumbly?

If your Mysore Pak turns out hard or crumbly, it could be due to overcooking or insufficient ghee. Ensure you cook the besan mixture to the right consistency and use the recommended amount of ghee in the above Mysore Pak recipe. Adjusting these factors can help achieve a softer texture in your dessert.

3. Why is Mysore Pak sticky?

Mysore Pak is sticky because the mixture isn’t cooked enough. To fix it, cook the mixture for a longer time on low heat, or at a slightly higher temperature, until it reaches a dough-like consistency.

4. Can I reduce the amount of ghee in the Mysore Pak recipe?

MILKMAID and ghee are two key Mysore Pak ingredients contributing to its rich taste and delicate texture. If you prefer less ghee, reduce the quantity slightly from what the Mysore Pak recipe suggests. However, this may impact the final texture and taste of the sweet.

5. How long will Mysore Pak last?

Mysore Pak can stay fresh for up to a week when stored in an airtight container at room temperature. For the best texture and flavour, it's ideal to consume it within the initial few days.