Mysore Pak
Veg
The most celebrated sweet of Karnataka — dense, crumbly or fudgy squares made by cooking gram flour (besan) in a large quantity of hot ghee and sugar syrup until the fat and flour combine into a fragrant, melt-in-the-mouth confection. Invented in the royal kitchens of Krishnaraja Wadiyar IV of Mysore in the early 20th century; available in soft (halwa-style) and hard (crisp-exterior) versions at every Mysore sweet shop.
Cuisines
Udupi
Coorgi
Mysore
Saraswat
Best for
Snacks
Recipe
Prep: 10 min
Cook: 30 min
Total: 40 min
2-3 servings
Ingredients
| 1 cup | besan (gram flour) |
| 1 cup | ghee |
| 1 cup | sugar |
| 0.5 cup | water |
| — | pinch of cardamom powder |
Instructions
- 1 Grease a small plate or tray with ghee and set aside.
- 2 In a heavy-bottomed pan, heat the ghee on low flame until fully melted.
- 3 In another pan, combine sugar and water. Heat until the sugar dissolves completely, forming a syrup.
- 4 Slowly add the besan to the sugar syrup, stirring continuously to avoid lumps.
- 5 Add the melted ghee gradually to the besan mixture, stirring constantly.
- 6 Continue cooking on low flame, stirring until the mixture starts to leave the sides of the pan and becomes frothy.
- 7 Add a pinch of cardamom powder and mix well.
- 8 Quickly pour the mixture into the greased plate and spread evenly.
- 9 Allow it to cool slightly, then cut into desired shapes while still warm.
Tips
Ensure constant stirring to avoid lumps and achieve a smooth texture.