Mysorepauk is a very popular South Indian Sweet. I have already done a post on how to prepare Mysorepauk during my initial days of blogging. Click here for the recipe and some tidbits on the sweet.

This version of adding Horlicks and other Beverage  powders to the usual ingredients is not something new but definitely adds a different dimension to taste. Lot of sweet outlets like Adyar Ananda Bhavan, Shree Krishna Sweets and Grand Sweets sell such different varieties of Mysorepauk very actively across their counters and I have personally tried them out too. Hmmmm.... Tasty....... Divine... Does it ring a bell? Oh yeah! I was reminded of Candy Crush Saga..... 

What I am trying to say is.... you won't regret preparing this. Go ahead and give a try. 

Also check my posts on

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Preparation Time: 5 min        Cooking Time: 10 min           Cooking Level: Easy               
Cuisine : South Indian            Yields: 25 pieces                      Recipe Source: Google


3/4 cup Gram flour/ Besan
1/4 cup of Horlicks Powder
3/4 cup of Sugar
1 cup of Melted ghee
1 tsp ghee to grease a tray/ plate
Water for preparing sugar syrup

  • Grease a plate or tray with 1 tsp ghee and set it aside to transfer the cooked product towards the final stage.
  • Dry roast the Gram flour for a minute in a Kadai. A nice aroma will waft.  Set aside. You can sieve the flour if you want.
  • Prepare sugar syrup by heating 3/4th cups of sugar and 1/4 cup water (such that sugar is immersed) and continue until a single string appears - See picture below. 
  • When you feel the syrup between your thumb and index finger you ll get a single firm thread that does not break.
  • Keep the flame in medium. Add the roasted gram flour little by little along with melted ghee side by side. Keep stirring. 
  • This stage is tricky and you need practice to handle all this simultaneously. 
  • Once you have added 3/4th of the ghee, reserve 1/4 cup. Now add 1/4 cup of  Horlicks powder and stir in the remaining ghee.
  • As you stir the mixture, you will notice large bubbles in the mixture. The mixture also froths around the corner and rolls to form a mass that does not stick to your vessel anymore.
  • Stop cooking at this stage and quickly transfer the content to the greased plate kept beside you. 
  • Allow the mixture to spread smooth all by itself by slightly tilting the plate or tray. Avoid using any flat spoon or laddle.
  • Leave the mixture to cool for 10 -15 mins and cut into desired shapes when still warm. Store in an airtight container. 
  • Usually people add double and sometimes even triple the quantity of sugar for the measure of gram flour they use. I have only used 3/4th cups of Horlicks powder as it has added sugar.
  • Secondly, the size and degree of refinement in sugar also plays an important role in imparting sweetness to a dish. So, please adjust accordingly.


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