Mysore Pak is easily the most common sweet we made at home growing up. The buttery, soft melt-in-the-mouth texture of this Indian fudge is addictive! Everytime we were expecting guests, mom would whip up some fresh Mysore Pak and serve it along with chai or coffee. I must say, I never thought making vegan mysore pak would be possible at all! I’m happily surprised that this delicacy can easily be made vegan 🙂
I was never curious about the process of making it, but I really thought this gorgeous golden sweet was pure magic. Since traditionally the recipe calls for ghee, for the longest time I gave up on veganizing this recipe. But with the wide spread availability of vegan ghee / vegan butter, I decided it was time to veganize this beauty and I promise, it delivered!
What is Mysore Pak ?
Mysore is a city in southern India and Pak is derived from Paaka/Paakam which means sugar syrup at it’s single string consistency. Mysore Pak is said to be developed during the reign of Mysore King who was very big on food. A local chef made this soft, chewy and nutty fudge to impress the king and it has remained a favorite for many people since then.
Mysore Pak is made from chickpea flour more popularly known as besan in India. Besan and butter are incorporated slowly into caramelized sugar to get the desired fudgy texture.
Is Mysore Pak Vegan?
The only non-vegan ingredient in the dish is ghee. In commercial stores, ghee is replaced with margarine or dalda as that is more economical than ghee. Since in India ghee is considered a luxury, stores may lie saying that it’s made from ghee (even if it isn’t). If you have a good rappot with the store owner or if you buy from big brands who have to declare allergens on their packaging, you can potentially buy vegan mysore pak.
How did you make it Vegan?
I used vegan butter instead of ghee in my recipe. Other than that, all other ingredients are naturally vegan
Tips to set you up for success
People : This recipe needs atleast 4 hands. Unless you’re a Goddess who has multiple hands, chances are you’ll need another person to help you out. 🙂
Patience: The real trick to this recipe is patience. You need patience when the sugar is caramelizing, patience when you wait for besan to roast, patience when you stir the besan into the sugar syrup and wait for it to come together. But it’s so worth all the wait!
Storage
Store in an air-tight container that’s placed in a cool dry place. It will last you for 10-15 days easily.
If you’re in the mood for a different dessert, then don’t forget to checkout our vegan rasmalai and our vegan gulab jamun recipes. We even have a 2 minute microwave rasmalai recipe for one of those days!
Don’t forget to click a picture and tag us on instagram if you make this recipe. We love to bring joy in your lives and it’s the best feeling when you let us be a part of it 🙂
Vegan Mysore Pak
Ingredients
- 1 cup Besan (Gram Flour)
- 1 cup Sugar
- 1/4 cup Water
- 1 cup Melted, Unsalted Butter
- 1 tsp Cardamom Powder
Instructions
- Heat a pan to medium heat and dry roast the besan for upto 5 minutes. This releases amazing nutty flavors from the chickpea flour and adds immensely to the overall flavor.1 cup Besan (Gram Flour)
- Take the roasted besan out onto a plate.
- Add sugar and water to the same pan and wait until all the sugar melts.1 cup Sugar, 1/4 cup Water
- When sugar syrup starts to bubble, add half the amount of melted vegan butter / vegan ghee into it and mix well.1 cup Melted, Unsalted Butter
- Sieve the roasted besan into the sugar syrup while mixing continuously. You will need an extra person to accomplish this well.
- Keep the pan on medium heat and keep folding the besan mixture onto itself continuously. Sprinkle cardamon
- In 5-10 minutes, the mixture will start coming together and become viscous. If you take a little bit into your hand, you should be able to mold it into a ball.
- At this point turn off the stove. Place parchment paper on a plate or grease any container, transfer the mixture onto it.
- Adjust the mixture so it is evenly distributed. And leave it to rest at room temperature.
- Once the mixure solidifies and is luke warm to touch, use a knife to cut it into squares.
- Enjoy this Mysore Pak immediately or wait for it to cool down. You can store it in a cool dark place at room temperature and it will last for upto 2 weeks.