Mysore Pak is a beloved Karnataka-origin sweet made from just three core ingredients: besan (gram flour), ghee, and sugar. The result is a soft, crumbly, golden fudge that melts in your mouth and carries a deep, nutty aroma from gently toasted chickpea flour cooked in plenty of pure ghee.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings8
Yield8 large squares
Nutrition Facts
Per serving (estimated)
- 295 kcalCalories
- 18 gFat
- 11 gSaturated Fat
- 32 gCarbs
- 2 gFiber
- 22 gSugar
- 4 gProtein
- 15 mgSodium
- 130 mgPotassium
- 20 mgCalcium
- 1.2 mgIron
- 0 mgVitamin C
- 90 mcgVitamin A
Ingredients
For the Mysore Pak
- 1 cup (110 g) fine besan (gram flour), sifted twice
- 1 cup (200 g) granulated sugar
- 3/4 cup (180 ml) warm water
- 1 cup (225 g) pure desi ghee, melted
- 1/2 tsp cardamom powder
- 1 pinch fine sea salt
For the Tray
- 1 tsp ghee, for greasing
- 1 tsp rice flour, for dusting the tray
Directions
- Lightly grease a 7-inch square tray with ghee and dust with rice flour, tapping out any excess.
- Sift the besan into a large mixing bowl and break up any small clumps with a whisk.
- In a heavy-bottomed pan or kadai, warm the ghee over low heat until it is just melted and fragrant, but not smoking.
- Add the sifted besan to the warm ghee and whisk vigorously to form a smooth, lump-free paste.
- In a separate saucepan, combine the sugar and water; bring to a gentle boil over medium heat, stirring until the sugar fully dissolves and the syrup reaches a one-string consistency (about 5 minutes).
- Slowly pour the hot sugar syrup into the besan-ghee paste in a thin, steady stream, whisking continuously to prevent lumps from forming.
- Continue cooking the mixture over low to medium heat, stirring constantly with a wooden spoon, for 12 to 15 minutes, until it turns glossy, thickens, releases from the sides of the pan, and smells nutty.
- Stir in the cardamom powder and salt, give one final mix, and immediately pour the hot mixture into the prepared tray, smoothing the top quickly with a greased spatula.
- Let the Mysore Pak cool undisturbed at room temperature for 30 to 45 minutes until fully set, then cut into squares or diamonds using a sharp, lightly greased knife.
- Serve at room temperature. Store leftovers in an airtight container at room temperature for up to 10 days.
Cook’s Notes
- Use only pure desi ghee for the authentic nutty aroma; substitutes like oil or butter will dramatically change the flavor and texture.
- Sifting the besan twice is essential to prevent a gritty texture in the final sweet.
- The sugar syrup must reach a one-string consistency; undercooked syrup yields a sticky pak, while overcooked syrup makes it hard.
- Work quickly once the mixture leaves the sides of the pan, as Mysore Pak sets very fast and becomes difficult to spread.
- For a softer, melt-in-mouth texture, add 2 tablespoons of hot milk along with the sugar syrup; for a firmer version, skip it.
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