Vegan Mysore Pak

5 from 7 votes

This Mysore Pak is made without ghee but has all the flavor and the correct texture, like the traditional version.

Prep Time5

Cook Time45

Total Time50

Course: Dessert

Cuisine: Indian

Diet: Vegan

Allergen: Dairy free, Gluten free

Difficulty: Easy

Servings: sweets

Calories: 206kcal

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.

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!

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.