Mysore Pak (Besan and Ghee)

Mysore pak is a famous sweet from Karnataka, said to have been created in the palace kitchen of Mysore. It is made from only besan (gram flour), sugar and a lot of ghee, but it turns out rich, melt-in-mouth and slightly porous inside.

It is a recipe that needs a little attention, because the syrup consistency and the ghee have to be right. Keep everything ready before you start and it will come out well.

Let’s see the ingredients and method to make Mysore Pak.

Time and servings

Prep time: 10 minutes
Cook time: 20 minutes
Setting time: 1 hour
Makes: about 16 pieces

Ingredients for Mysore Pak

Besan (gram flour) 1 cup
Sugar 1 and 1/2 cups
Water 3/4 cup
Ghee 1 and 1/4 cups, melted and kept hot, plus a little extra to grease
Cardamom powder 1/4 tsp (optional)

Method to Make Mysore Pak

Getting ready

Grease a 6-7 inch plate or tray with ghee. Sift the besan twice so there are no lumps.
Heat 2 tbsp ghee in a small pan on low flame, add the besan and roast for 3 minutes till it smells good. Don’t brown it. Keep the rest of the ghee hot on a side burner.

Making the syrup

In a heavy-bottom pan boil sugar and water on medium flame till the sugar dissolves.
Cook till the syrup reaches one thread consistency, 6-7 minutes. A drop between thumb and forefinger should form a single thread.

Making Mysore pak

Reduce the flame to low and add the besan to the syrup in a stream, stirring continuously so there are no lumps.
Add the hot ghee, about 1/4 cup at a time, stirring after each addition. The mixture will bubble and become frothy.
Keep stirring on low flame for 8-10 minutes till the mixture becomes porous, leaves the sides of the pan and starts to look like a honeycomb.
Add cardamom powder and immediately pour into the greased plate. Don’t wait, it sets quickly.

Cutting

Let it cool for 5-10 minutes till it is just set but still warm, then cut into squares with a greased knife. Let it set completely for 1 hour.

Notes

If the mixture looks dry and stiff, add a little more hot ghee, a spoon at a time.
Overcooked syrup makes hard Mysore pak. Undercooked syrup makes it sticky.
Work fast at the end, and cut while still warm, or it will crumble.
Keeps well for a week in an airtight box.

More besan sweets: besan ladoo and besan barfi without sugar syrup. See more sweet recipes