Mysorepak / besan burfi/chickpea flour fudge

Mysorepak is a popular sweet which originated in  the Karnataka region and is now made and available throughout India. I have always heard that its quite a task to make this rich ghee loaded dessert. But I had always wanted to try this one. So one day, I gathered all my courage and set to try it. I won’t say it was the best , but it wasn’t a total flop either. Judging the consistency is always a skill when you make any kind of fudge and the same goes with this one. I felt I was a little late in judging the consistency, so the fudge set immediately when I poured in the plate. It tasted good and was crunchy. I do plan to make it again sometime and still better with someone who is an expert in making this sweet. I love the popular Srikrishna sweets kind of texture and would love to make that someday.

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Mysorepak / besan burfi/chickpea flour fudge Yum

  • 1 1/2 cups Besan / chickpea flour kadalai maavu
  • 1 cup Ghee
  • 1 cup Oil- (or use 2 cups ghee instead)
  • 2 cups Sugar
  • 1 1/2 cups Besan / chickpea flour kadalai maavu
  • 1 cup Ghee
  • 1 cup Oil- (or use 2 cups ghee instead)
  • 2 cups Sugar
  1. Melt the ghee in a pan. Combine the oil in the melted ghee. Take the besan flour in a bowl and add a tablespoon of hot ghee in it and mix well. Now pass this through a sieve to ensure that there are no lumps. Keep this aside.
  2. Now take another pan, preferably a non stick one. Add the sugar along with 1/4 cup of water. Melt the sugar . Keep stirring till you get a one string consistency. Add a small drop of the syrup in water and see if you are able to form a ball or else place it between your fingers to check whetehr you are able to pull it into strings. Your sugar syrup is done.
  3. Add the besan to the sugar syrup gradually mixing it simultaneously so that no lumps form. Add a tablespoon of ghee and stir continuously. Keep adding the ghee in between when you are stirring.
  4. Stir till the mixture is frothy and the ghee seperates. Pour the mixture in a greased plate. When it sets, cut them into squares or desired shape.
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  1. notyet100

    Reminds me of Bangalore ny my frens:)

  2. Good old mysore pak. Has come out beautifully.

  3. Prathibha

    love this..looks delicious n yumm

  4. Looks delish ..this is on my do list for so so long now ….

  5. my all time fav..looks gr8 dear…

  6. Hamaree Rasoi

    Wow your mysore pak has come out so well. Somehow I haven’t gathered courage to make mysore pak yetDeepa Hamaree Rasoi

  7. Premalatha Aravindhan

    mysorepak comesout very nice…haven’t tried it till now.luks delicious.

  8. This has been in my to do list forever ~ you are totally inspiring me :)Delicious n perfect looking mysore paks :)US Masala

  9. jeyashrisuresh

    even i planning to try this from this vah chef’s site.Came out so well and tempting me too much

  10. Lovely mysore pak….

  11. Love mysore pak, yours looks tempting!

  12. Priya Yallapantula

    Love it dear anytime, lot of ghee, but once in a while indulgence is not bad 🙂

  13. I can never get consistent results when it comes to the texture but however you do it, it’s just as tasty!

  14. love this..looks delicious n yumm

  15. I have always wondered why it is called “Mysore”pak…..never knew it originated in Karnataka.

  16. Suman Singh

    Delicious and perfect looking mysore pak..great recipe..thanks for sharing!

  17. Mysore Paks have turned out perfectly and look delectable!!!

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  19. Mouthwatering !!tempting clicks 🙂

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  22. First time here…Wow this looks yummy…Going to try this out soon..Following ur blog straightaway..Do check my blog too..

  23. Looks nice. it melts in mouth 🙂

  24. sowmya nice mysore pak recipefirst time here and a great space do drop in at my place when time permits

  25. Wish ya great year ahead,happy new year 2012

  26. Yummy!!!!!!!!!!!!!!!!!!!!!,mouth watering.

  27. very nice. iam sure it melts in mouth 🙂

  28. Yummyyy mysorepak n first time on this blog very yummyyyy blog


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