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Photo of Mysore Pak by Latha Subramanian at BetterButter

Mysore Pak

Latha Subramanian
5 minutes
Prep Time
60 minutes
Cook Time
15 People
Read Instructions Save For Later


I am using this recipe for the last 25years.It is a no fail recipe.If you follow this ditto you will have a soft, delicious, melt in the mouth Mysore Pak.

Recipe Tags

  • Veg
  • Medium
  • Diwali
  • Tamil Nadu
  • Boiling
  • Egg Free

Ingredients Serving: 15

  1. Besan-1 cup
  2. sugar-2 1/2cup
  3. Water-1 1/4cup
  4. Ghee-1 1/4


  1. Take a heavy bottom kadai and dry roast the besan slightly.
  2. Make sure the besan does not not change colour, remove to a the same kadai pour the water and then add sugar,let the sugar melt completely, no grain of sugar should be there.
  3. Now take another kadai and pour the Desi ghee and keep it on gas.keep the gas on sim. When the sugar is mixed completely ,you can add the besan and keep mixing it well with a ladle.
  4. Keep mixing till all the lumps are gone,if any, now you can add one ladle of hot ghee over this besan mixture.When you add this hot ghee ,the mixture will become frothy.Keep mixing till all ghee is absorbed.
  5. You can now see the change in colour to pale yellow and the mixture is frothy here and there.Dont leave the gas during this time.Pour this into a greased plate and level it with a greased spoon lightly.I didn't do it, once it cools you can cut it into pieces.

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