Mysorepak, is a traditional burfi variety made for many occasions especially for Diwali. The main ingredients are Besan, sugar and Ghee. For marriages, Mysorepak is one of the most important sweet packed in goodie bags. The texture of the Mysorepak served in marriages are rough and they are crispy. Krishna Sweets Mysorepak is one the most popular sweet variety in Tamilnadu. The texture of that mysorepak is so smooth and the sweet melts in our mouth. The ghee ratio added in this version of making Mysorepak is much more than the conventional crunchy Mysorepak. It is simple and easy to make ghee melting Krishna Sweets Mysorepak at home itself. We can make this burfi so quickly within 20 mins and so handy to share with friends and family!
Another version of Mysorepak with much less Ghee and much easy preparation is given in this recipe – Easy Mysorepak Recipe
Another version of Mysorepak with much less Ghee and much easy preparation is given in this recipe – Easy Mysorepak Recipe
Tips for making Mysorepak:
- Sieve the besan to make sure there are no lumps. This will help in getting smooth texture.
- Single consistency of sugar can be tested, by rubbing a drop of sugar syrup between our thumbs and pointer finger and when you open the fingers, a single thread/string will be formed.
- When we add besan to sugar syrup, make sure to stir continuously to ensure there are no lumps.
- Add ghee in intervals. Each time stir continuously till all the ghee are absorbed.
- Finally when all ghee are absorbed, a frothy layer forms and the whole mixture tend to rise like a boiling milk. That is the right consistency. Switch off the flame and pour in grease tin. If you keep cooking ,the mixture will crumble.
- Cut into desired shape when the mysorepak mixture is still warm. Do not cool off completely.
You may also want to try other Diwali Sweets and Snacks:
Recipe Card for Recipe Card forKrishna Sweets Mysorepak Recipe:
Krishna Sweets Mysore Pak Recipe | Mysorepa Recipe
Krishna Sweets Mysore Pak is one of the most popular Sweet Variety in Tamil Nadu. The Mysore Pak literally melts in mouth. The richness of ghee makes this so delicious. We can easily make this delicious Mysore Pak at home. Learn here how to make this recipe with step by step pictures and video!!
Servings 8 people
Calories 250kcal
Equipment
- Heavy Bottomed Pan
- Tray/ Cake Tin
Ingredients
- ½ Cup Gram Flour (Besan / Chickpea Flour) 1 Cup - 250ml
- 1½ Cups Sugar
- 1¼ Cup Ghee
- 1 Cup Water
- 1 tbsp Crystal Sugar Optional for dressing
Instructions
- Sieve the gram flour in a siever to get a smooth gram flour without any lumps.
- Melt the ghee and keep it ready. We can also add 1 cup of ghee and 1/4 cup of oil instead of using full ghee.
- Take 1 cup of water in a heavy bottomed pan and add sugar to it and keep it over gas stove
- Stir continuously the sugar syrup till we get a single thread consistency. Keep the flame medium when we are about to get single thread
- When we rub a drop of sugar syrup between our thumb and index finger, it should form a single thread as shown in the picture given below
- Slowly and continously add sieved gram flour and with a whisk or spatula continuously stir the syrup so that the gram flour is mixed nicely with the sugar syrup. It is important that you stir continuously to make sure the lump is not formed. Continue adding the gram flour and mix nicely to avoid any lumps.
- Once the gram flour is completely mixed with sugar, add 3 tablespoon of melted ghee as a first batch and stir with the whisk till the ghee is fully absorbed by the gram flour mixture. It is important that we stir slowly and continuously to make sure that the ghee mix nicely with the gram flour. The ghee will blend nicely with the flour and you no longer see ghee layer separately from the flour.
- Add the next batch of ghee (3 table spoon). Follow the same process mentioned in the previous step. Continue adding ghee batch by batch till all the ghee is finished and the ghee is nicely mixed into the gram flour syrup
- Continue stirring, we can find the mysorepak mixture gets thicken and starts leaving the edges of pan. The mixture becomes slightly pale and we get a nice aroma of ghee and cooked besan. We can see froth all over the mixture
- The mysorepak mixture rolls like a ball and doesn’t stick on the sides of the pan. This is the right consistency to remove from flame. Remove the mysore pak from flame
- Add the mysorepak mixture to the greased box and spread the contents evenly and gently pat to smooth the mixture
- Allow the mysorepak to cool off a little. When they are slightly warm, take a plate and place the box upside down so that mysore pak fall gently as a bar. Sprinkle the sugar on top of it for dressing.
- Now cut the mysorepak mixture into square/diamond/rectangle shapes using knife
- Now the delicious mouth-watering mysorepak is ready to serve.
Video
Nutrition
Serving: 1piece | Calories: 250kcal | Carbohydrates: 20g | Protein: 2g | Fat: 18g
Instructions with Step by Step Pictures:
- Sieve the gram flour in a siever to get a smooth gram flour without any lumps.
- Melt the ghee and keep it ready. We can also add 1 cup of ghee and 1/4 cup of oil instead of using full ghee. Take 1 cup of water in a heavy bottomed pan and add sugar to it and keep it over gas stove
- Stir continuously the sugar syrup till we get a single thread consistency. Keep the flame medium when we are about to get single thread
- When we rub a drop of sugar syrup between our thumb and index finger, it should form a single thread as shown in the picture given below
- Slowly and continously add sieved gram flour and with a whisk or spatula continuously stir the syrup so that the gram flour is mixed nicely with the sugar syrup. It is important that you stir continuously to make sure the lump is not formed. Continue adding the gram flour and mix nicely to avoid any lumps.
- Once the gram flour is completely mixed with sugar, add 3 tablespoon of melted ghee as a first batch and stir with the whisk till the ghee is fully absorbed by the gram flour mixture. It is important that we stir slowly and continuously to make sure that the ghee mix nicely with the gram flour. The ghee will blend nicely with the flour and you no longer see ghee layer separately from the flour.
- Add the next batch of ghee (3 table spoon). Follow the same process mentioned in the previous step. Continue adding ghee batch by batch till all the ghee is finished and the ghee is nicely mixed into the gram flour syrup
- Continue stirring, we can find the mysorepak mixture gets thicken and starts leaving the edges of pan. The mixture becomes slightly pale and we get a nice aroma of ghee and cooked besan. We can see froth all over the mixture
- The mysorepak mixture rolls like a ball and doesn’t stick on the sides of the pan. This is the right consistency to remove from flame. Remove the mysore pak from flame
- Add the mysorepak mixture to the greased box and spread the contents evenly and gently pat to smooth the mixture
- Allow the mysorepak to cool off a little. When they are slightly warm, take a plate and place the box upside down so that mysore pak fall gently as a bar. Sprinkle the sugar on top of it for dressing. Now cut the mysorepak mixture into square/diamond/rectangle shapes using knife
- Now the delicious mouth-watering mysorepak is ready to serve.
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| Krishna Sweets style Mysorepak |
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