Mysore Pak Recipe
Experience the rich flavours of South India with our iconic Mysore Pak recipe. This melt-in-your-mouth sweet boasts a rich tradition, coming from the royal kitchens of Mysore. Made with ghee, gram flour (besan), and creamy Nestlé MILKMAID, it has become a cherished treat during festivals and celebrations, delighting hearts and taste buds for generations!
About Our Recipe
Ditch the long, laborious process of making decadent Mysore Pak! Nestlé MILKMAID lets you achieve the perfect taste and soft yet fudgy texture effortlessly. Recreate the authentic Mysore Pak experience without the hassle, leaving you more time to savour the delicious results.
As you take the first bite, rich, buttery ghee, nutty gram flour, and the luxurious creaminess of Nestlé MILKMAID meld together, melting on your tongue with each delightful mouthful. It's a symphony of flavours that transports you to the vibrant streets of South India, where every occasion is filled with joy and indulgence.
Our 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.
Explore more easy Indian sweet recipes with Nestlé MILKMAID, like Besan Laddu and Moong Dal Halwa—each one a delicious treat!
Show more > Show Less >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 1 cup ghee & besan in a pan. Roast on low flame until the mixture becomes aromatic.
- Step 2: Then add the rest of the ghee and keep cooking.
- Step 3: Add Nestlé MILKMAID & hot water simultaneously and keep mixing vigorously till there are no lumps and a smooth mixture is formed.
- Step 4: Grease a 6-inch tray and transfer the batter to it.
- Step 5: Refrigerate for 1 hour. Then cut into Mysore Pak sweet into bars & enjoy!
Tips to Mysore Pak
- Use a non-stick pan to prevent the Mysore Pak sweet 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 sweet.
- 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 added flavour.
- Allow the Mysore Pak sweet to 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 any other flour in the Mysore Pak recipe?
Substituting gram flour with other types of flour may alter 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 that contribute to its rich taste and delicate texture. However, if you want to reduce the amount of ghee for some reason, you can try using a slightly lesser quantity. Keep in mind that it may affect the final texture and flavour of the Mysore Pak.
5. How long does Mysore Pak stay fresh?
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.
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