Mysore Pak is a traditional Indian sweet made of roasted gram flour (besan), ghee, and sugar. It originated in the city of Mysore in the state of Karnataka and is now popular throughout India. Made with just three ingredients – gram flour (besan), ghee, and sugar – this Ghee Mysore Pak recipe is a perfect introduction to candy-making. The dish has a rich and buttery texture and a sweet taste that comes from the sugar.
The besan is first roasted in ghee until it turns golden brown and gives off a nutty aroma. Then sugar syrup is added to the mixture, and the dish is cooked until it thickens and turns into a soft, crumbly fudge-like consistency. No matter how you choose to serve it, Mysore Pak is a delicious and easy-to-make Indian sweet that is sure to please your taste buds!
The dish has a unique texture that is both smooth and slightly grainy, and it is often garnished with slivers of almonds or cashews. It is traditionally served as a dessert or snack and is especially popular during festivals and celebrations. Mysore Pak is a must-try if you’re visiting South India and is enjoyed by people of all ages.
Ingredients for Mysore Pak
- 1 cup gram flour (besan)
- 1 cup sugar
- 1 cup ghee
- 1/4 cup water
Instructions for Mysore Pak
- Heat a heavy-bottomed pan on medium-low heat and add the gram flour. Dry roast the gram flour until it turns fragrant and starts changing color. This should take about 5-7 minutes.
- Add the ghee to the pan and mix well. Keep stirring until the ghee has melted and combined with the gram flour.
- Add the sugar and water to the pan and mix well. Keep stirring continuously to avoid any lumps.
- Keep cooking and stirring the mixture until it starts to leave the sides of the pan and becomes thick and glossy. This should take about 15-20 minutes.
- Grease a plate with ghee and pour the hot Mysore Pak mixture onto it. Spread it evenly using a spatula or the back of a spoon.
- Let it cool for a few minutes, and then cut into pieces using a knife.
- Allow the it to cool completely before serving.
- Enjoy your delicious homemade Mysore Pak!
Mysore Pak is traditionally served as a dessert. You can serve it as is or along with a scoop of vanilla ice cream or a dollop of whipped cream for added richness.
During festivals or special occasions, you can serve it as part of a festive platter that includes other Indian sweets and snacks like laddus, jalebis, and namak pare.
Crushed Mysore Pak can be used as a topping on ice cream, cakes, or puddings to add a unique Indian twist to your desserts.
Tips and Variations
- Use fresh ghee for the best flavor and aroma.
- Roasting the besan until it turns golden brown and gives off a nutty aroma is crucial to getting the perfect texture and flavor.
- Stirring the mixture continuously while cooking is essential to avoid lumps and to prevent the mixture from sticking to the bottom of the pan.
- The syrup should be neither too thick nor too thin. To check the consistency, take a drop of the syrup between your thumb and index finger and press them together. You should be able to see a single-thread consistency.
- Cutting the Mysore Pak when it is still warm will help you get neat and clean pieces. Grease a knife with ghee to prevent it from sticking.
- Mysore Pak can be stored in an airtight container at room temperature for up to a week.
- How long can Mysore Pak be stored?
It can be stored in an airtight container at room temperature for up to a week.
- Can I make Mysore Pak without ghee?
No, ghee is an essential ingredient. It is what gives the dish its rich and buttery flavor.
- How do I know when the sweet is ready?
It is ready when it turns golden brown and starts to leave the sides of the pan. You can also check by taking a small piece of the mixture and rolling it between your fingers. If it forms a ball, it’s ready.
- Can I freeze?
It is best eaten fresh but can be frozen for up to a month. Allow it to come to room temperature before serving.
- What can I do with leftovers?
You can crumble the leftover Mysore Pak and use it as a topping for ice cream or yogurt.
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