Mysore Pak

Name: Mysore Pak
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 10 servings
Cuisine: Karnataka
Ingredients: 150 g besan (gram flour); 300 g Sugar; 350 g Ghee; 150 ml Water

A rich, porous fudge of gram flour, sugar syrup and generous ghee, cooked until it sets into melt-in-the-mouth squares.

🇮🇳India· Karnataka

Prep: 10 min
Cook: 25 min
Total: 35 min
Servings: 10
Difficulty: Hard
Calories: 260 kcal

Ingredients

0 of 4 gathered

Servings

150 g besan (gram flour) — sifted
300 g Sugar
350 g Ghee — melted, kept hot
150 ml Water

Equipment

•Heavy kadai
•Greased tray

Nutrition

Per serving, approximate

Calories: 260 kcal
fat: 16 g
carbs: 28 g
fibre: 1 g
protein: 3 g
calories: 260 kcal

Instructions

1
Spread plenty of ghee (clarified butter) over a tray. Set it aside.
2
In a heavy kadai (deep pan), dissolve sugar in water. Boil until a drop stretches into a single thread between your fingers.
3
Sift in the besan (gram flour) bit by bit. Stir continuously so no lumps form.
4
Add hot melted ghee one small ladle at a time, stirring constantly. Let each ladleful absorb before adding the next.
5
Keep cooking and adding ghee while stirring continuously. The mixture will froth and become light and airy.
6
It is ready when the mixture pulls away from the pan sides and bubbles appear on top.
7
Immediately pour the mixture into your greased tray. Tap the tray gently to level the surface.
8
Cut into neat squares while still warm, before the mixture sets hard.
9
Let it cool completely. Then gently separate the pieces.

Chef's tips

Have all your hot ghee ready before you begin, as the mixture sets rapidly. Always slice into squares while still warm, because it is very hard to cut once fully set.