Ingredients
Equipment
Method
Step 1: Prepare the Sugar Syrup
- In a heavy-bottomed pan, combine sugar and water. Bring the mixture to a boil and simmer until it reaches a one-string consistency. Add cardamom powder if using.
Step 2: Roast the Gram Flour
- In a separate pan, dry roast the besan over low heat until it turns aromatic and slightly lighter in color. Remove from heat and allow it to cool slightly.
Step 3: Prepare the Besan Mixture
- Heat the ghee in a heavy pan. Gradually add the roasted besan while stirring continuously to form a smooth, lump-free mixture. Cook on low heat for 5–7 minutes until fragrant.
Step 4: Add the Sugar Syrup
- Slowly pour the prepared sugar syrup into the besan mixture while stirring continuously. Continue cooking on low heat until the mixture thickens and begins to leave the sides of the pan.
Step 5: Set the Mysore Pak
- Transfer the hot mixture immediately to a greased tray or plate. Spread evenly and allow it to cool slightly.
Step 6: Cut and Cool
- While still warm, cut the Mysore Pak into squares or diamond shapes using a greased knife. Allow it to cool completely before serving.
Notes
Use high-quality ghee for the richest flavor and authentic texture.
Roasting the gram flour properly removes its raw taste and enhances aroma.
Maintain low heat throughout the cooking process to prevent burning.
Continuous stirring is essential for a smooth, lump-free Mysore Pak.
Cut the sweet while it is still warm, as it hardens as it cools.
Store in an airtight container at room temperature for up to one week.
For extra aroma, add cardamom powder to the sugar syrup.
Traditional Mysore Pak has a slightly crumbly texture, while adding more ghee creates a softer, melt-in-the-mouth version.