A festive season without the aroma of mysore pak on special occasions isn't festive at all.
Mysore Pak is a well-known Indian sweet made during festivals like Diwali.
But if you have gone vegan, this is one sweet that you would surely miss because the traditional mysore pak recipe calls for a generous amount of ghee.
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All that changes with this easy recipe for Vegan Mysore Pak.
All the main ingredients except the ghee make up this version of mysore pak.
I guarantee you will not find any difference between this vegan version and the traditional recipe.
It is just as delicious as the traditional one! So if you're looking for a tasty and festive dessert to make for your next party, give this Vegan Mysore Pak a try!
It will be the best mysore pak you have had in a while!
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Why this recipe works
This Mysore Pak is made without ghee but has all the flavor and the correct texture, like the traditional version.
I have shared this recipe to prepare small batches for you to get comfortable with the procedure.
It is made with besan, vegan ghee, avocado oil, and sugar as the only ingredients. They combine to create a delicious and easy-to-make sweet that all will love!
This traditional sweet melts in your mouth and tastes delicious.
Vegan Mysore Pak is an excellent option if you are looking for dairy-free and vegan sweets.
The total time to cook this sweet was less than 50 minutes.
Check out my vegan 7-cup recipe if you need variations from the Mysore Pak recipe.
Ingredients note
- Besan flour: Besan flour, a.k.a chickpea flour, is a key ingredient. You can find them online or at any local grocery store. Look for small packs that are sealed well to get the best results.
- Avocado oil: Avocado oil gives the sweet its traditional flavor and texture. You could substitute it with another neutral-tasting oil, like corn oil but avocado oil suits you better than any other option.
- Vegan ghee: I got this from amazon. This gives the right texture and the aroma that we need in a mysore pak.
See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.
Prep work
Sieve the gram flour to remove any lumps. Removing lumps helps when the flour is mixed with sugar.
Set aside a greased plate or 1" deep greased pan to be used later.
In a separate pan, start heating the oil and vegan ghee on low or medium heat. The vegan ghee has to be hot as you add it later.
So it is important to leave it on a low simmer.
Instructions
Add white sugar and water to a medium size non-stick pan and heat it over medium flame.
Stir well and let all the sugar melt.
Continue to heat it over medium flame until the sugar syrup starts bubbling.
Continue to boil until the syrup gets a string consistency. A string consistency is when you press and release the syrup between your thumb and index finger, it leaves a string trail.
Add the sieved besan flour to the sugar syrup and continue to stir continuously.
The mixture will start to thicken and come together.
Add one ladle of the hot oil and vegan ghee mixture to the besan-sugar syrup mixture while stirring continuously.
You will notice a lot of bubbles and frothing in the besan mixture after you add the oil mixture.
As you add vegan ghee, continue to fold the besan mixture to get an even mix.
Repeat adding the oil & vegan ghee step until all the oil is used up.
The mixture is ready when the molten mixture starts to separate as you fold them in.
When you see small bubbles and holes forming in the mixture, switch off the flame.
Pour the Vegan Mysore Pak mixture into the greased pan and spread it evenly with a spatula.
Let it cool for 10-15 minutes.
Cut them into bite-sized squares or diamonds.
Vegan Mysore Pak is ready! Happy Holidays!
Storage
You can store the Vegan Mysore Pak in an airtight container at room temperature for up to a week.
If you live in a hot climate, it is best to store it in the fridge. They will last up to two weeks when stored in the fridge.
Variations
If you cannot source vegan ghee, you can still prepare this sweet with just avocado oil.
If you cannot find avocado oil, other options are olive oil or corn oil, which are also neutral-tasting.
Tips
- Stirring the molten mixture continuously is important as it prevents lumps from forming.
- As the bubbles start to form, it is important to remove the mixture from the heat. This gives the porous texture. Overcooking results in a hardened mysore pak.
- Be attentive towards the last few steps once the Mysore Pak mixture starts leaving the sides of the pan.
- Do use a heavy aluminum or iron Kadai or pan. I used hex clad pan, So my sweet came out very well without any hassle.
- Add oil gradually to avoid the formation of lumps in the mixture.
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📖 Recipe
Vegan Mysore Pak
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 1 cup besan flour
- 1 cup avocado oil
- ½ cup vegan ghee
- 1½ cup organic sugar
- ¾ cup water
Instructions
Prep work
- Sieve the gram flour to remove any lumps. Removing lumps helps when the flour is mixed with sugar.
- Set aside a greased plate or 1" deep greased pan to be used later. Start heating the oil and vegan ghee in a separate pan on low or medium heat.1 cup avocado oil, ½ cup vegan ghee
- The vegan ghee has to be hot as you add it later. So it is essential to leave it on a low simmer.
Method
- Add white sugar and water to a medium size non-stick pan and heat it over medium flame.1½ cup organic sugar, ¾ cup water
- Stir well and let all the sugar melt.
- Continue to heat it over medium flame until the sugar syrup starts bubbling.
- Continue to boil until the syrup gets a string consistency. A string consistency is when you press and release the syrup between your thumb and index finger, it leaves a string trail.
- Add the sieved besan flour to the sugar syrup and continue to stir continuously.1 cup besan flour
- The mixture will start to thicken and come together.
- Add one ladle of the hot oil and vegan ghee mixture to the besan-sugar syrup mixture while stirring continuously.
- You will notice a lot of bubbles and frothing in the besan mixture after you add the oil mixture.
- As you add vegan ghee, continue to fold the besan mixture to get an even mix.
- Repeat adding the oil & vegan ghee step until all the oil is used up.
- The mixture is ready when the molten mixture starts to separate as you fold them in.
- When you see small bubbles and holes forming in the mixture, switch off the flame.
- Pour the Vegan Mysore Pak mixture into the greased pan and spread it evenly with a spatula.
- Let it cool for 10-15 minutes.
- Cut them into bite-sized squares or diamonds.
- Vegan Mysore Pak is ready! Happy Holidays!
Video
Notes
- Stirring the molten mixture continuously is important as it prevents lumps from forming.
- As the bubbles start to form, it is important to remove the mixture from the heat. This gives the porous texture. Overcooking results in a hardened mysore pak.
- Be attentive towards the last few steps once the Mysore Pak mixture starts leaving the sides of the pan.
- Do use a heavy aluminum or iron Kadai or pan. I used hex clad pan, So my sweet came out very well without any hassle.
- Add oil gradually to avoid the formation of lumps in the mixture.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Rashmi
I made it came super delicious! Thanks for the yummy recipe.