Mysore Pak

Name: Mysore Pak
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Indian
Ingredients: 200 g besan; 200 g sugar; 200 g ghee; 100 ml water; 1 pinch cardamom

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Mysore Pak is a classic sweet from Karnataka, known for its rich, melt-in-the-mouth texture. Made with a simple combination of besan, sugar, and ghee, it is a staple at festive occasions and family gatherings across South India. The dish is characterized by its golden hue and the subtle hint of cardamom that lingers with each bite.

This home-style version captures the essence of traditional Mysore Pak, where ingredients are balanced by intuition rather than precision. The generous use of ghee ensures a luxurious taste, while the cardamom adds a fragrant touch. Mysore Pak is a beloved treat that showcases the simplicity and indulgence of Indian sweets.

Ingredients

200 gbesan
200 gsugar
200 gghee
100 mlwater
1 pinchcardamom

Method

Begin by sifting 200 g of besan (gram flour) to remove any lumps, ensuring a smooth texture in the final dish. Set it aside. In a separate heavy-bottomed pan, combine 200 g of sugar with 100 ml of water. Stir the mixture over medium heat until the sugar completely dissolves, forming a clear syrup.
Once the sugar syrup reaches a single-thread consistency, which means a small drop between your fingers forms a thin thread, reduce the heat to low. Gradually add the sifted besan into the syrup, stirring continuously to prevent any lumps from forming. This step is crucial for achieving the right texture in Mysore Pak.
In a separate pan, melt 200 g of ghee over low heat until it is completely liquid. Slowly incorporate the melted ghee into the besan-sugar mixture, adding it in small batches. Stir continuously to ensure the ghee is fully absorbed and the mixture remains smooth.
Continue cooking the mixture over low heat, stirring constantly. You'll notice the mixture starting to thicken and leave the sides of the pan. This is a key indicator that the Mysore Pak is reaching the right consistency. The mixture should have a glossy appearance and a rich aroma.
Add a pinch of cardamom to the mixture, stirring it in thoroughly. This will infuse the Mysore Pak with a subtle, aromatic flavor. Continue cooking until the mixture starts to form a porous, honeycomb-like texture, which is a sign that it is ready.
Once the desired texture is achieved, quickly transfer the mixture into a greased tray or plate. Use a spatula to spread it evenly, smoothing the top. Allow it to cool slightly until it is warm but firm enough to cut.
Using a sharp knife, cut the Mysore Pak into desired shapes, such as squares or diamonds, while it is still warm. This will ensure clean edges. Let it cool completely to room temperature before serving, allowing the flavors to develop fully.