Milk Mysore Pak (2024)

The milk mysore pak is a traditional Indian recipe with melt in mouth texture and made of milk powder, sugar and clarified butter (ghee).

Mysore pak is typically made of chickpea flour with varying texture – soft and hard, whereas the milk mysore pak is a soft, smooth, melt in mouth texture.

This sweet recipe is liked by everyone, especially with kids. This is also an easy recipe to make it if followed by a few tips.

The foremost important tip to be followed is the sugar syrup consistency without which the mysore pak soft melt in mouth texture cannot be achieved. Other things are to use melted room temperature clarified butter (ghee), cooking it in the low to medium temperature and to stir it continuously. As in high temperature the milk powder may be burnt.

The last tip to be followed is the time to turn off the flame when it reaches the appropriate texture by checking the sample with fingers whether it’s rolled in a flexible shape without sticking to fingers.

I made this sweet on occasion of Raksha Bandhan as it is my Brother’s favorite sweet. Being apart in different places but still celebrated rakhi festival. My kids loved this and even before I cut into pieces they attacked my sweet tray. You can see the below pic 😀

Ingredients :

1 cup measures ~ 240ml

• 1 cup (120g) unsweetened Milk powder
• 350g Sugar ~ 3 cups but preferably measure it as fine sugar weighs more compared to big size sugar crystals . For more sweetness you may use 400g of sugar.
• 1 cup water
• 2.5 cups clarified butter – ghee (melted and at room temperature)
• Additional clarified butter to grease the tray
• 2 tsp all purpose flour – Maida
• 1 tsp lime juice
• Saffron strands to garnish ( optional)

Instructions :

Youtube: https://youtu.be/Cc-y2205GoY

• In a mixing bowl add milk powder and all purpose flour. Mix well.

• To this add 1 cup of clarified butter (ghee) and whisk it to make sure there are no lumps. Keep it aside. This helps in easy addition to the sugar syrup without lumps formation.

• In another bowl take the remaining ghee – 1 and 1/2 cups melted and at room temperature.

• In a thick bottom pan at low to mediumflame add sugar and 1 cup of water.

• Let it come to a boil, stir it continuously till you acquire one string consistency- see notes. Add lemon juice, this prevents recrystallization of sugar.

• To this one string consistency sugar syrup add the milk mixture stirring it continuously.

• Keep stirring continuously so that it won’t stick at the bottom and gets burnt.

• Once the mixture starts bubbling add ¼ cup of ghee at a time to it, stirring continuously, till the ghee is absorbed by it.

• Repeat the above step till you get the desired consistency and all the ghee is used up. It takes around 20-25 minutes. Keep stirring all the time scraping the sides of the pan.

• During this cooking process it turns into a nice color and also aromatic.

• Check out the consistency of it, to check whether it is ready or not. To do so take a little amount of the mixture in a plate and try to shape it, if it molds into a particular shape (like a ball) then it is ready.

• This was a very soft not forming a round shaped ball and falling apart.
• Stir it for an additional of 2 minutes, it gave the perfect consistency.

• Turn off the flame and keep stirring it continuously by adding if any left over ghee is there.

• Once the mixture consistency is perfect pour into the greased plate/container and let it cool down. As the time passes it will develop a beautiful deep color in the middle as the sugar Caramelized.

• It will take around 4-5 hours at room temperature.

• Cut it into slices and serve it. You may garnish it with some saffron strands.

Notes :

• Sugar syrup consistency is important in preparing these sweets.
• The various stages of syrup consistency are thin syrup, sticky syrup,half string, one string, two string, three string, gathering consistency, soft ball consistency and hard ball consistency. For this mysore pak preparation we want one string consistency sugar syrup and later after adding the milk mixture we require a firm soft ball consistency.
• Add ghee in batches – 2tbsp at a time keeping the flame on low to medium and stirring at all time.
• Use fresh homemade ghee for rich texture and flavour.
• Milk mysore pak recipe tastes great for 2 weeks by refrigerating in an airtight container. Store it in a cool place.
• Measure the sugar quantity in weight rather then measuring by cup as various crystal sized sugar weighs differently and you’ll end up taking either less or more quantity of the sugar.