Crunchy Mysore Pak

Crunchy Mysore Pak

Mysore Pak is a classic, rich Indian sweet made primarily from gram flour, sugar, and oil or ghee. This specific technique skips using expensive traditional amounts of pure ghee, yet achieves an authentic, melt-in-the-mouth texture. It features a brilliant porous net (jaalidaar) structure and a crisp outer layer with a soft interior.

Festivals and family celebrations in traditional Maharashtrian households always felt incomplete without a box of rich sweets handed out to guests. Whenever visiting local sweet marts, the golden, porous blocks of Mysore Pak always caught everyone’s attention. Recreating that iconic bakery style at home brings back cozy festive memories of shared treats and sweet festive afternoons.

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Some Interesting facts about Crunchy Mysore Pak:-

The signature porous texture (jaali) forms when hot oil or ghee reacts dynamically with hot sugar syrup and gram flour batter. Unlike lengthy traditional sweets requiring complex sugar thread tests, this foolproof recipe comes together in under fifteen minutes.

Crunchy Mysore Pak

Print Recipe

Serves: 4 People Preparation Time: 15 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 Calories 20 grams Fat

Rating: 4.6/5

( 5 Votes )

Ingredients

• 2 cups Sugar
• 1 cup Water
• 1 cup Gram flour
• 1/2 cup All-purpose flour
• 3 1/2 cups Oil
• 1/4 tsp Yellow or orange food color

Instructions

Step 1: Add 2 cups sugar and 1 cup water to a pan and heat on high flame until the sugar dissolves and boils.

Step 2: Sift 1 cup gram flour and 1/2 cup all-purpose flour together in a bowl.

Step 3: Add 1/2 cup room-temperature oil to the flour mixture and whisk well until smooth.

Step 4: Heat 3 cups of oil in a separate pan on another burner.

Step 5: Cook the sugar syrup until it reaches a single-thread consistency.

Step 6: Pour the gram flour mixture into the single-thread sugar syrup and stir continuously on high flame.

Step 7: Add 1/4 tsp food color and mix thoroughly.

Step 8: Pour one ladle of boiling hot oil into the gram flour mixture and stir until fully absorbed.

Step 9: Continue adding one ladle of piping hot oil at a time, ensuring the mixture absorbs the oil completely before adding the next ladle.

Step 10: Stir continuously on high flame until a rich net texture and brownish shade appear.

Step 11: Pour the hot mixture immediately into a grease-proof tin or mold.

Step 12: Allow it to settle briefly and cut into desired shapes while still warm.

Step 13: Cool down completely before removing the Mysore Pak pieces from the tin.

Notes

• Cut the set Mysore Pak into neat square or diamond shapes while still warm for clean edges.
• Garnish with slivered pistachios or almonds on top before the sweet cools down completely.

 

Recipe Video

Servings

Garnish with slivered pistachios or almonds on top before the sweet cools down completely.