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You are here: Home / Kids and Infant Corner / Easy Mysore Pak Recipe with Reduced Ghee

Easy Mysore Pak Recipe with Reduced Ghee

October 17, 2014 By Sangeetha Priya 8 Comments

Diwali reminds many colorful memories; I am missing it badly for the past 7 years, since I came to US. Even now my kids are not aware of this festival except fireworks; I wish it will happen soon!!! Coming to today’s recipe I keep on postpone making this Mysore Pak sweet becoz of its calories. But today when I got sudden craving for sweet immediately made it. Someway I reduced ghee and sugar though I got soft and perfect texture mysore paks. This recipe is easy to make unlike the traditional version. Such a superb easy recipe for the beginners and the final outcome is just melts in mouth mysore paks. This recipe gives 8-10 pieces of mysore pak as shown in picture above. Hope everyone is busy with Diwali/Deepavali preparation/plans. Try this yummy sweet in no time and before proceeding, I wish you all my dear friends, family members, readers and bloggers a very happy Diwali, enjoy the day with your family & friends :-).


Ingredients
Besan/Chick Pea Flour/Kadala Maavu/Gram Flour – 1 Cup
Sugar – 1 Cup
Ghee – 1/2 Cup (I used 1/2 Cup minus 2 Tbsp)
Oil – 1/4 Cup
Water – 1/2 Cup

Method

  • Keep the ingredients ready (Pic 1) .
  • Sieve the flour (Pic 2), roast the flour with a tbsp or 2 Tbsp of ghee in low to medium flame till nice aroma attains.
  • The roasting step is very important if you skip you may get the raw flour smell in mysore pak.
  • Combine remaining ghee and oil together(Pic 2), and then just slightly warm it in microwave or stove top for 30 seconds.
  • If using homemade ghee you can filter the ghee residues if you wish.
  • Mix the roasted flour in to the warm ghee+oil mixture without any lumps (Pic 4).
  • Grease a rectangle tray with ghee and keep it aside.
  • In a wide pan take 1 cup sugar and 1/2 cup water bring to boil (in medium flame, Pic 3), stir in between and once sugar dissolved and frothy start checking the syrup string consistency.
  • I have used organic sugar, so the sugar itself light brown color by nature.
  • While checking the consistency reduce the flame and from the back of ladle wipe the syrup and stretch between your two fingers.
  • The syrup should extend well that is the perfect string consistency (Pic 5).
  • Then add the Flour+Ghee+Oil mixture to this sugar syrup (Pic 6).
  • Now increase the flame and keep stirring (Pic 7), for easy stirring you can use stainless steel baloon whisk/egg beater.
  • You may notice that the whole mixture becomes frothy and leave the sides of the pan.
  • When the quantity reduce and leaves the sides of the pan well  (Pic 8), remove from flame.
  • Immediately drop it in to the already greased tray (Pic 9).
  • I used rectangle heat safe container here.
  • Let it cool in room temperature, when it is slightly warm just mark the pieces to desired shapes(Pic 10).
  • Once cooled down completely make sharp cuts and serve the melt in mysore paks.
  • The leftovers you just store in air tight container.
  • Mysore pak remains fresh for 5-7 days at least.

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Filed Under: Burfi Katli Mithai Peda Sweets, Diwali Recipes, Indian Sweets, Kids and Infant Corner, Kongunadu Recipes, Traditional Kongu Foods Tagged With: Birthday Party Ideas, deepavali palaharam recipe, Dessert, Diwali, easy beginners recipe for mysore pa, Festive Specials, how to make mysurpa, Indian Recipes, Indian Sweet, Indian Sweets and Snacks, Kids n Infant Corner, Nitha Kitchen, step by step mysore pak recipe, stepwise indian royal dessert mysorepak recipe.how to reduce sugar and ghee in sweets, substitute for ghee in indian sweets

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Reader Interactions

Comments

  1. Sona S

    October 18, 2014 at 9:10 am

    Really soft mysore pak.. looks so yumm.

    Reply
  2. Ree Kasirajh

    October 18, 2014 at 7:18 am

    Def a melt in the mouth…that looks so yum and very well written post!

    Reply
  3. Jayanthi Sindhiya

    October 17, 2014 at 4:00 pm

    Looks so soft….ready to melt in mouth 🙂

    Reply
  4. Sathya Priya

    October 17, 2014 at 2:57 pm

    Really its yummy ..REduced ghee is an additional bonus

    Reply
  5. Babitha costa

    October 17, 2014 at 2:48 pm

    yes it just melts in mouth

    Reply
  6. beena stephen

    October 17, 2014 at 12:34 pm

    Mouthwatering sweet. My fav

    Reply
  7. nandoos Kitchen

    October 17, 2014 at 7:32 am

    soft mysore pak. perfect texture. looks like it will melt as soon as you put it in your mouth.. yumm..

    Reply

Trackbacks

  1. Besan Ki Burfi | Gram Flour Fudge | Reduced Ghee Barfi Version - Nitha Kitchen says:
    October 23, 2018 at 1:37 pm

    […] I have made besan burfi 3 weeks back and stored in an air tight container for Diwali. Since the mysore pak recipe I have in the blog is reduced ghee version I tried similar to it and the outcome is simply […]

    Reply

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