Kaju Mysore Pak

Kaju Mysore Pak

5/5 stars  100% LIKED IT    1 REVIEW ALL GOOD

Added to 245 cookbooks   This recipe has been viewed 63790 times

Delicate honeycombs of cashewnuts, a true delicacy that simply melts in the mouth. Making this requires your full attention.

Add your private note

Kaju Mysore Pak recipe - How to make Kaju Mysore Pak

Preparation Time:    Cooking Time:    Total Time:     12Makes 12 servings
Show me for servings

1/3 cup (50 grams) powdered cashewnuts (kaju)
1/3 cup (50 grams) plain flour (maida)
1/2 cup melted ghee , warm
1/2 tsp cardamom (elaichi) powder
3/4 cup (150 grams) sugar

For Pouring Into The Flour Mixture
3 1/2 cups melted ghee , hot
  1. In a bowl, combine the cashewnuts, flour, ghee and cardamom powder and mix well. Keep aside.
  2. In another pan, combine the sugar with 1/3 cup of water and bring to a boil. Simmer till the syrup is of 1 string consistency.
  3. Add the cashewnuts and flour mixture and mix well, over a slow flame, stiring in one direction.
  4. Pour the hot ghee , a little at a time from a height so that it trickles in a thin stream into the cashewnut mixture. Keep stirring with a ladle in a clockwise direction, adding larger quantities of the ghee towards the end.
  5. When the mysore pak expands and some ghee separates, sprinkle 1/2 teaspoon of cold water on the pak. If it is ready, the mysore pak will sizzle indicating that it is ready to be poured out.
  6. Pour the mixture into a tray or a thali approximately 100 mm. (4") in diameter. The sides of the thali should be at least 50 mm. (2") high.
  7. Cut into pieces when hot and allow it to set a little. Then, crack a small hole on one side and drain out all the excess ghee. Approximately 2 to 2 1/2 cups will get drained out.
  8. Store in an air-tight container.

Nutrient values (Abbrv) per serving
Energy631 cal
Protein0.9 g
Carbohydrates14.4 g
Fiber0 g
Fat63.3 g
Cholesterol0 mg
Sodium0.6 mg

RECIPE SOURCE : MithaiBuy this cookbook
Related Articles
Recipe Contest

No Contest Announced

View contest archive....
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer


Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name

Forgot Login / Password?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.


Kaju Mysore Pak
 on 24 Jul 13 09:36 AM

Amazing in taste. This is a recipe for the advanced cook.