Friday, September 24, 2010

Nethi Mysore Pak

What I used:

Besan : 1 cup
Sugar : 1 3/4 cup
Ghee : 1 3/4 cup
Water : 1 cup

How I did:
  • Sieve the besan to remove lumps and roast it in a nonstick pan until you smell the aroma of besan being roasted.
  • Take a thick and a little bottomed vessel or kadai, add sugar and water into it.  Bring to boil until sugar dissolves and continue boiling till it reaches a thread like consistency.  To test it, take a little of the syrup with a spoon, pinch a drop of syrup with your index finger and thumb (be careful it will be too hot) and open up the fingers (not very wide, just a centimeter).  If the syrup forms a thread like shape between your fingers the sugar syrup is ready.
  • Meanwhile, melt ghee completely in a vessel on another stove, switch off and let stay on the stove.
  • When the syrup is ready, add 2 tbsps of besan in a sprinkling manner while mixing with a spatula.  When the besan is completely dissolved and starts foaming, add 4 tbsps of ghee.  Mix thoroughly until the ghee is combined.
  • Keep on stirring and repeat the above step until you finish off all the besan and ghee. 
  • Cook stirring till the mixture separates the vessel.
  • Pour in a greased plate and let settle for 5 to 10 minutes.
  • Cut into desired shapes at this stage and let cool completely before breaking into your cut shapes.
  • Serve or store in an air tight container.


  1. Omg, wat a gorgeous looking mysore pak, feel like grabbing..

  2. This sweet reminds me of weddings in the South.A classic dish looks awesome.

    Pushpa @

  3. the mysorepaks look so perfect and mouth watering,can u parcel me some please?


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