Mysore Pak

A melt-in-your-mouth, rich, and aromatic South Indian sweet made with gram flour and ghee.

⏱Prep: 15 min

🔥Cook: 45 min

⏲Total: 1 hour

🍽16 pieces servings

Vegetarian

Ingredients

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Step-by-step

Lightly grease a tray or plate with ghee and keep it ready. This is where the Mysore Pak will set.
In a heavy-bottomed pan, combine granulated sugar and water. Heat on medium flame, stirring constantly until the sugar dissolves completely.
Continue to boil the syrup until it reaches a one-string consistency (when you take a drop between your thumb and forefinger and pull them apart, a single string forms).
Meanwhile, in a separate bowl, mix the besan with 1/4 cup of the melted ghee to form a smooth, lump-free batter. Ensure there are no dry lumps.
Slowly add the besan batter to the hot sugar syrup, stirring continuously to prevent any lumps from forming. Cook on a low-medium flame.
Gradually add the remaining ghee, about 1-2 tablespoons at a time, stirring constantly. Wait for each addition of ghee to be absorbed by the mixture before adding the next batch.
Continue cooking and stirring until the mixture thickens, starts leaving the sides of the pan, becomes porous, and gives off a distinct nutty aroma. The color will also deepen to a golden brown.
If using, stir in the cardamom powder during the last few minutes of cooking.
Immediately pour the hot mixture into the greased tray, leveling the top with a spatula. Do not press down too hard.
Let it cool completely at room temperature for at least 1-2 hours (or until fully set) before cutting it into desired shapes (squares or diamonds) with a sharp knife.

Per serving

Make it last

Airtight container (Room Temperature) 7-10 days

Store Mysore Pak in an airtight container at room temperature, away from direct sunlight and humidity, to maintain its texture and freshness.

Refrigerator Not recommended

Refrigeration can cause Mysore Pak to harden and lose its characteristic melt-in-your-mouth texture due to the ghee solidifying.

Freezer Not recommended

Freezing is not advised as it can significantly alter the texture and flavor profile of this delicate sweet.

Reheat Not applicable

Mysore Pak is traditionally enjoyed at room temperature and is not typically reheated.

**Quality Ingredients are Key:** Use good quality, fresh besan (gram flour) and pure ghee for the best authentic flavor and texture.
**Gradual Ghee Addition:** The technique of adding ghee gradually and allowing it to be absorbed is crucial for achieving the porous, melt-in-your-mouth texture of traditional Mysore Pak.
**Sugar Syrup Consistency:** Mastering the one-string sugar syrup consistency is vital. Too thin, and the Mysore Pak won’t set; too thick, and it will become hard and crumbly.
**Constant Stirring:** Keep stirring continuously, especially after adding the besan mixture to prevent lumps and ensure even cooking.