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Mysore Pak

If someone asks me what are my fondest memories with mom, I’d remember standing beside her and helping her out to make this delicious indian sweet “Mysore Pak”.  I always heard people thinking this is the hardest recipe to fix at home but trust me, a little patience is what you need to make this dish. I happened to have a couple of disasters in my kitchen before I learnt to make it the right way. So do not give up, if you fail to do so the first time. If your mysore pak is yellow on top and the middle layer looks light golden brown in color it means you have successfully made this dish. Many a times I ended up my mysore pak looking yellow in color all the way inside and out but finally got to do it after many attempts in the kitchen and I’m happy to share the recipe with my dear readers now. Pardon me for not adding detailed pictures. With both my hands occupied in making the dish and hubby dear not around, I ended up taking the final outcome of this dessert. But I promise to update the post with a few more pics asap. This is also my entry for mithai mela [1] hosted by dear srivalli of cooking 4 all seasons. Here we go on a quick tour.

Ingredients: (makes about 12-14 pieces)

1 cup besan (senagapindi)

5 tbsps of peanut oil (to mix in besan)

1 cup melted ghee (I melted the ghee first and then  measured to 1 cup)

½ cup peanut oil

1 cup sugar

¾ cup water



wide heavy bottomed vessel to cook the mixture

wooden spoon for stirring

slotted spoon to pour in the ghee & oil mixture while cooking.

edged tray to pour in the mixture (I used a 9″ cake pan greased with ghee and set aside)

small cup of water to test the sugar syrup consistency

 How to:


A few things that you should keep in mind while making this recipe: