Mysore Pak

Mysore Pak
This was one of my biggest challenges, but the end result, I’m told, is well worth the effort
Another traditional Venkatam Deepavali item (to my sister-in-law, Alli, this is a pidicha item :-)))
Get ready to give those arms a good exercise :-)
2 cup of besan/kadalamavu/gram flour
2 cups of sugar
2 cups slightly warm ghee
1/2 a cup of water
Get a short-rimmed pan greased and ready
Sift the flour to remove all knots
pour the ghee slowly and mix in to the flour to make a flowing paste 
In a heavy bottomed pan, mix the sugar and water and heat on medium high flame. 
When the sugar has dissolved in the water and is is starting to boil, pour in the batter slowly, stirring continuously- This is where the arms get their exercise :-)
So keep stirring until the pahu comes off the sides without sticking…. this takes a while, so be patient and put the arms to work, the better to enjoy the end result 
You will see the thickening –
NOTE:  If the bottom starts browning, then you have kept it on the flame for too long
Remove and pour on to the greased pan 
In a minute, while it is still hot, start cutting into the desired squares/ diamond shapes
Let it remain on the pan for until it cools
Then remove the slices and arrange on a plate
Happy Mysore -Paaking :-)


Posted on

November 8, 2010


  1. YUMMMMM—–BEST MYSORE PAK EVVVVERRRRRRR!!!!!!!!!! Hahahahahaha :-(D (that's me with my tongue sticking out [I'm drooling]) :) <3

  2. the best Mysore pak I have ever had!

  3. omg. u guys gotta try dis stuffs

  4. A Kannadiga would say " Bahala Channag gidde"
    meaning…Its really nice, tasty !!

    Looks tasty….and since this Paak is "pretty far off" have to go by the "raving" comments by Samyuktha, Mani and Karmansai…

    My parents lived in Mysore for 2 years ….
    many yaers back !!

  5. Great looking Mysore Pak. I can onlu imagine how tasty it must be. Will bookmark to try soon.



Submit a Comment

Your email address will not be published. Required fields are marked *