Karupatti Mysorepak | Palm Jaggery Mysore Pak Recipe

Learn how to make easy karupatti mysorepak in just 30 minutes, with detailed step by step photos and tips for a perfect set every time.

Mysorepak and Deepavali are almost synonymous for me, and every year I make at least one variant finds its way into my Diwali sweets, from melt-in-mouth soft mysorepak to the traditional mysore pak. This year I wanted to try a Karupatti Mysorepak recipe. Ever since I tried it in Aanandhas and The Filter Coffee, the mysorepak lover in me was mighty impressed and it had to find a place in my blog.

Jump to:

• Key Ingredients
• Step by Step Instructions
• Recipe Notes
• Top Tips
• Substitutions & Variations
• Storage & Serving Suggestions
• 📖 Recipe
• 💬 Comments

Karupatti is palm jaggery and its rich, earthy flavor is mildly sweet. There are many karupatti based sweets out there and most are labelled healthy, buts let's do a reality check: With this much ghee and karupatti, no sweet is healthy, so enjoy it as one-time indulgence 🙂 I found karupatti mysore pak to be divine and heavenly. I wouldn't exactly call it melt-in-mouth. It's slightly fudgy and chewy, almost toffee-like and unique in its own way. I took me 3 tries with different measurements to settle on this one. And it's so good, even if I say so myself. This Deepavali, do give this a try!

Key Ingredients

Karupatti (pam jaggery): This is our star ingredient. Earthy, mildly sweet and caramelly, and its what gives this sweet its toffee-like taste.

Besan (gram flour): Just enough to bind the syrup and give body to the sweet. Roasting it before making mysorepak removes the raw smell.

Ghee and Oil: I used both ghee and oil in equal measures. Ghee for the rich flavor and aroma, with oil in the blend to keep it light.

Water: only enough to melt the karupatti into a smooth syrup.

For full list of ingredients and exact measurements, check the recipe below.

Step by Step Instructions

In a thick bottomed nonstick kadai, roast the gram flour on low heat for 2 to 3 minutes until it smells nutty, without changing color. Remove it onto a plate. Optionally, it can be sifted to remove any small lumps.

In the same kadai, heat oil and ghee until the mixture is warm. Quickly mix the gram flour into half of the warm ghee oil mixture without any lumps. Retain the other half of the ghee oil mixture for later use.

Grate or roughly powder the karupatti so it melts evenly. Grease a plate or tray with ghee and keep it ready, because the mysorepak sets quickly.

In the same kadai, melt the karupatti with water enough to completely soak it (for 1 cup karupatti, I used ⅓ cup) on medium-low heat.

Strain the syrup to remove any sediments, return it to the kadai and simmer until it turns thick and glossy.

Keep cooking the syrup until it reaches one-string consistency. When you touch a drop of syrup and pull it apart with your thumb & index fingers it should form a clean string.

At this stage, quickly pour the prepared gram flour ghee mixture into the karupatti syrup.

Cook it in low flame, continuously stirring it ensuring there are no lumps. It should be bubbling in a few minutes.

Add the remaining ghee oil mixture in batches as the mysorepak is cooking on low flame. As the ghee is absorbed into the sweet, add some more.

Keep stirring the mixture until it turns glossy and begins to leave the sides of the pan.

Pour it into the greased tray, level the top and let it rest for 4-5 minutes.

Score into pieces while it is still warm. Let it cool completely before separating and it should firm up, holding shape at room temperature.

Store in an airtight container for upto a week and enjoy as sweet or dessert!

Recipe Notes

• Measure everything with the same cup. The ratio of ½ cup besan to 1 cup karupatti is what gives the fudgy, chewy texture.
• The mysorepak mixture will be soft just out of the pan, but will firm up on cooling down. If you leave it longer on heat, it will crumble on cooling down.
• It is better to use a thick bottomed pan and constantly check for palm jaggery consistency as it can be thicker than sugar.
• Karupatti is less sweet than sugar, so the flavor is deeper and more mellow. Adjust by adding 2-3 tablespoon extra if preferred

Top Tips

• Roasting the besan on low heat removes the raw smell and sifting it later, avoids lumps and grainy texture.
• Always strain the karupatti syrup, as palm jaggery often has fine sediments.
• Keep the ghee and oil mixture warm so the mixture doesn't seize and can mix right into the syrup easily.
• Grease the tray beforehand and work quickly once the mysorepak mixture is done. Even a minute more, leads to crumbly textured sweet.
• Take the pan off the heat when the mixture turns glossy, starts leaving the sides of the pan and moves together as one mass when you stir. To check, drop a small spoonful on a grease plate and let it sit for a minute. If it holds its shape and feels slightly firm when you press it, it's ready. If it spread or stays runny, cook it or another minute or two.

Substitutions & Variations

• Regular dark jaggery works if you can't find karupatti, though it will be less earthy.
• Use all ghee for a richer flavor and the texture will be melt-in-mouth instead of being mildly fudgy and chewy.
• A pinch of dry ginger adds fragrance and warmth.

Storage & Serving Suggestions

Store karupatti mysore pak in an airtight container at room temperature for upto a week, or refrigerate for longer and bring to room temperature before serving. Serve it as part of Deepavali sweet platter, pack it into small boxes as festive gifts.

I would be delighted to know if you have tried this recipe, don't forget to provide your rating for this recipe and do share your comments below. If you have any questions, you can always e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂

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