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Mysore Pak/ Chickpea Flour Fudge

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Delicious Mysore Pak a traditional South Indian Sweet made with Besan, ghee, sugar and oil with touch of cardamom. Must for Diwali Recipes.
Mysore Pak/ Chickpea Flour Fudge
 
Mysore pak is one of the famous sweets of South India often made during deepavali/diwali as well as for marriages. But you can eat on ordinary day also. It is a rich and elegantly tasty sweet which when made right melts in your mouth.
This was one my favorite sweet while growing up. I love to see them in sweet stores (sweet stall as we call in my home town) along with savories like muruku, mixture etc.
But my mother was not fond of making it in home. She will say “you can get in store, why do you want spend energy and time trying to make it, if it does not comes out good, you are going to throw it in the trash”. One of my aunts (father’s sister) used to make it in home. I was afraid to make till last year.
My hubby also likes Mysore pak very much. He usually gives courage and tells me to try it. He will say “ if you are not trying, how will you know whether it comes good or bad.” So try and find out yourself. After looking at several recipes on the web, I decided to venture in to it. I also happened to see the You Tube video of Vahchef. I kept his video as outline and made some changes according to here  and ended with my take on this dish.

What you need to Make Mysore Pak 

Just 5 ingredients 

Besan/Chickpea Flour : You need to use fresh Chickpea flour as much posssible. 

Ghee: I used homemade Ghee. If you want You can use store bought Ghee too. 

Sugar : Usual ratio of sugar is 1:2 means for every 1 part of besan you need to use 2 parts of sugar and 2 parts  of ghee. You can reduce upto ¼ part in total. 

Water: Sugar is dissolved in water 

Cardamom: This is only spice used in this recipe. 

 

How to make Mysore Pak. 

 
 
 In another stove heat pan or kadai add besan /chick pea flour and 2 tablespoon of Ghee +oil mixture and roast it for 2-3 minutes or until the raw smell goes away and flour begins to change the color and starts to have an aroma. Switch off the flame and cool it for 5 minutes and sift the roasted flour to remove any lumps.

Mysore Pak/ Chickpea Flour Fudge roasting flour

 

 

Grease a 9 inch cake pan or thick plate with 2 tablespoon of ghee and kept aside.

Heat thick bottomed pan and add sugar and water and let it boil with continue stirring, until it reaches 1 thread consistency or 220F. here

Once it attains one thread consistency, slowly add the chickpea flour into the bubbling sugar syrup with continuous stirring (put flour with left hand and stir the sugar mixture with right hand, if you have extra person for help you don’t need to use two hand) so that no lumps are formed.

 
 Then add hot ghee +oil mixture (one ladle at a time) to the flour + sugar mixture with continuous stirring and cook till the entire mixture becomes frothy. When the mixture starts getting thicker and leaves the sides of pan, take and pour it into greased cake pan or thali.
 
 Leave it for 3 minutes, and while still warm cut it into desired shapes using a buttered knife so that it won’t stick to the knife.
Mysore Pak/ Chickpea Flour Fudge Mysore Pak/ Chickpea Flour Fudge Step by step picture
 

 Once completely cooled keep it in air tight container. You can keep in room temperature for 10 days.

 

Mysore Pak/ Chickpea Flour Fudge

 

Things to remember:Roast the flour so that besan will not have raw taste.
Sift the flour to prevent lumps.
Keep ghee and oil mixture always hot.
Continuous stirring after sugar reaches one thread because cooking takes places once you add hot ghee.

Do you like this Mysore Pak Recipe 

Check  another version too Coconut Cashew Mysore Pak 

Print Recipe
5 from 2 votes

Mysore Pak

Delicious Mysore Pak a traditional South Indian Sweets made with Besan, ghee, sugar and oil with touch of cardamom.
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Dessert
Cuisine: Indian
Keyword: Diwali recipes, Mysore pak
Servings: 25 pieces
Calories: 203kcal
Author: Swathi (Ambujom Saraswathy)

Ingredients

  • 1 cup Besan/Chick pea flour:
  • 2 cup Sugar
  • 1 cup + 2 tablespoon Ghee/Clarified butter
  • ¾ cup Canola oil/vegetable oil
  • 1 ½ cup Water
  • ½ teaspoon Cardamom 2-3 no crushed

Instructions

  • Heat a thick bottom pan and add Ghee/Clarified butter and Canola oil and keep it in low flame in one stove.
  • In another stove heat pan or kadai add besan /chick pea flour and 2 tablespoon of Ghee +oil mixture and roast it for 2-3 minutes or until the raw smell goes away and flour begins to change the color and starts to have an aroma. Switch off the flame and cool it for 5 minutes and sift the roasted flour to remove any lumps.
  • Grease a 9 inch cake pan or thick plate with 2 tablespoon of ghee and kept aside.
  • Heat thick bottomed pan and add sugar and water and let it boil with continue stirring, until it reaches 1 thread consistency or 220F. here
  • Once it attains one thread consistency, slowly add the chickpea flour into the bubbling sugar syrup with continuous stirring (put flour with left hand and stir the sugar mixture with right hand, if you have extra person for help you don’t need to use two hand) so that no lumps are formed.
  • Then add hot ghee +oil mixture (one ladle at a time) to the flour + sugar mixture with continuous stirring and cook till the entire mixture becomes frothy. When the mixture starts getting thicker and leaves the sides of pan, take and pour it into greased cake pan or thali.
  • Leave it for 3 minutes, and while still warm cut it into desired shapes using a buttered knife so that it won’t stick to the knife.
  • Once completely cooled keep it in air tight container. You can keep in room temperature for 10 days.

Notes

Roast the flour so that besan will not have raw taste.
Sift the flour to prevent lumps.
Keep ghee and oil mixture always hot.
Continuous stirring after sugar reaches one thread because cooking takes places once you add hot ghee.
 
 

Nutrition

Calories: 203kcal | Carbohydrates: 19g | Protein: 1g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 4mg | Potassium: 41mg | Fiber: 1g | Sugar: 16g | Calcium: 3mg | Iron: 1mg
Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!
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  1. Sarah Wilson says

    5 stars
    I will try this. Thankyou.

    Reply

  2. Nisa Homey says

    looks so perfect Swathi...bookmarked.

    Reply

  4. Swathi says

    Spice thanks for visiting my blog and giving me encouragement to continue to expand this blog

    Reply

  5. Spice says

    Mysore Pak....yum....I can not think of making indian sweets at home.....lots of patience....& my dear DD only likes burfi....but me & my DH can't stop eating all the indian sweets.....we finish it so quickly that we keep saying next time we r not getting/making it...haha....

    Congrats for starting a blog.....I'm also new in this blogging world....

    Happy blogging...enjoy it

    Reply

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