Mysore Pagu Recipe

Mysore Pagu Recipe
Photo Credit:
Mysore Pagu is a sweet dish that is a must-have in all south Indian households. Made with Kadala Mavu and lots of Cashewnuts, this dish turns out to be a total treat for all those who have an undying craving for sweet.
Mysore Pagu Recipe
Difficulty Average
Rating 10.0 / 10 (3 votes)
Recipe Type Veg.
  • 1/4 kg Kadala mavu
  • 1 Coconut
  • 700 gm Sugar
  • 175 gm Ghee
  • 1 Kesari powder
  • 8 Cardamoms
  • 70 gm Cashewnuts
How to make Mysore Pagu:
  • Shred the coconut, powder the cardamom and break the cashewnuts into small pieces.
  • Heat ghee and fry cashewnuts in it, set aside.
  • Heat water in a vessel containing 1/4 litre of water and add the sugar.
  • After the sugary liquid is no longer thin, combine the coconut and heat it till it turns thick.
  • Add the kadala mavu gradually and keep stirring to bring uniformity in the mixture.
  • Combine the fried cashewnut, kesari powder and ghee with it, mix well.
  • Add the powdered cardamom and mix it thoroughly.
  • Remove it from the fire and pour the mixture onto a plate which could accommodate sufficient thickness.
  • Cut Mysore Pagu into rectangular pieces while hot.

Reviews and Ratings:
Suresh Kumar O. posted 26/11/2011
The recipe of Mysore Pagu given here is a modified form, though it tastes good. The traditional ingredients are just three: besan, sugar and ghee, in the ratio 1:2:4 by volume.