Saturday, November 21, 2009

Mysore Paak

Mysore Paak is a popular South Indian sweet dish. I was tried it first time so if you have any suggestion for that then it should be appreciated. It is not looks like as we purchase from market but the test is same as market.Ingredients

Channa flour (Besan) : 1 cup
Sugar : 1 1/4 cup
Ghee : 3 cups
Water : 1 1/2 cup
Servings: 12 pieces

Step 1: Heat ghee and keep aside.
Step 2: Take Besan and mix it with one cup of ghee so that it is of dropping consistency.

Step 3: Now put the sugar and the water in a pan and start heating it.

Step 4: Once it starts boiling then adds the mixed Besan mixer in it.

Step 5: Now put about one cup of heated ghee and keep stirring. Stir in one direction (clockwise or anti-clockwise) only.

Step 6: Keep stirring (medium flame) and after 3 mins add one cup of ghee in it.

Step 7: Continue this until the Besan leaves the sides of the pan.

Step 8: Once it does so, and then pours it out into a greased tray.

Step 9: After about 4 mins cut it into pieces and allow it to cool.

Step 10: Once cool it can be eaten.

Note: It can be kept fresh for 10 days in an air-tight container.

Destiny is not a matter of chance, It's a matter of choice;

It's not a thing to be waited for, It's a thing to be achieved.

~ William Jennings Bryan


Anonymous said...


Your recipes are great but more than that I really like the pay you present them through detailed pictures. I was wondering if you can post Undhiyu recipe anytime soon. Please know that I will much appreciate it.


Kajal said...


Thanks for your valuable comment and appreciate my work.

I will try to post Undhiya recipe in this winter but it is possible on month of Januarey bcoz that time all vegetables are available and they have nice in test also. So many other people also ask for this recipe so i will do it in this winter.

Have a great day with lots of fun!!!


Anonymous said...

Your recipes with step by step pictures shows your passion for cooking. I like an tried some of your gujju recipes and everyone in our house loves that. Mysore pak looks great. I'll suggest one thing, the end should be like keep stirring till the froth forms and immediately pour in a plate. Now you will see holes inside the mysore pak.



Anonymous said...

Thank you Kajal for all your receipes and tips they are wonderful...may I please request you when you can to post some receipes for farsans like Khandvi and kathol shaak receipes. Your website is truly amazing. Keep up the good work and I am sure there are many foodies like me who are grateful to you for taking the time to post and share your receipes with us :)

musical said...

Lovely Mysore Paak and such a detailed recipe, Kajal! Reminds me of the days in Bangalore.....

Anonymous said...

Dear Kajal,

You have an amazing website. I tried your dal dhokli this evening and it turned out fabulous!!! We loved it so much!!! The only different thing I did was add ajwain while making the dough and also I omitted guvar beans. Thanks for sharing such authentic recipes with your readers. Keep up the great work.


Kajal said...

Hello Rama,

Thanks for your nice comment here. I Will try to make holes but it doesn’t work out. If you have any other mistakes in this recipe than tell me I really want perfect recipe for mysore pak.

Have a nice day!!!

Kajal said...

Hello Musical,

Thanks my dear for valuable comment.

Have a Gr8 day!!!

Kajal said...

Hello Anony...,

Thank you very much for your lovely words. I will try to post Khandvi recipe as soon as possible. Kathol is not available in this season it is only possible in monsoon.

Gr8 day!!!

Kajal said...

Hello Sudha,

Thanks for give me valuable time to write a comment here. Next time I will add ajwain in making of dough.

Have a great day with lots of fun dear:)