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Indian

Mysore Pak

Mysore Pak is a classic Karnataka sweet made by patiently cooking gram flour with sugar syrup and hot ghee until it turns porous, rich, and melt-in-the-mouth. This small-batch version gives crisp edges, a soft center, and the deep aroma of roasted besan.

Mysore Pak — Indian — ChefSnap
10 minsPrep
25 minsCook
8Serves
HardDifficulty
840 kcal per serving6g protein 59g carbs 61g fat

Ingredients

Method

  1. Grease a small plate or tray with ghee and keep it ready before you start cooking.
  2. Sieve the gram flour twice to remove lumps.
  3. Heat 1 tablespoon of the ghee in a heavy kadai over low heat, add the gram flour, and roast for 3 to 4 minutes until it smells nutty but does not brown.
  4. Transfer the roasted gram flour to a bowl and keep it near the stove.
  5. In the same kadai, add the sugar and water, then boil over medium heat until the syrup reaches one-string consistency.
  6. Meanwhile, warm the remaining ghee in a small pan and keep it hot on the lowest flame.
  7. Lower the heat under the sugar syrup and add the roasted gram flour gradually, stirring continuously with a sturdy spatula to prevent lumps.
  8. Once the mixture is smooth, add the hot ghee a little at a time, stirring constantly after each addition until the ghee is absorbed.
  9. Continue cooking and stirring until the mixture becomes glossy, foamy, lighter in color, and starts leaving the sides of the kadai with a porous texture.
  10. Stir in the cardamom powder, then immediately pour the mixture into the greased tray without spreading it too much.
  11. Let it rest for 5 to 7 minutes, then cut into squares or diamonds while still warm.
  12. Cool completely before lifting the pieces from the tray and serving.

Common questions

Can I substitute ghee in Mysore Pak if I don’t have enough on hand?

For the best texture and flavor, use ghee. If needed, replace only a small portion with neutral oil, but the result will be less rich and less fragrant. Avoid butter, which adds water and can make the sweet slack.

How do I know when the sugar syrup is at one-string consistency?

Dip a clean finger or spoon into the syrup, let it cool slightly, then pull it between thumb and finger. If it forms a single thin thread without breaking, it’s ready. Go slightly earlier than thicker thread stages.

What are the most common mistakes when making Mysore Pak?

The main mistakes are under-roasting the besan, overcooking the syrup, and adding ghee too quickly. Also avoid high heat; it can make the mixture grainy or burnt. Stir constantly once the flour goes into the syrup.

How should I store Mysore Pak, and how long does it last?

Store fully cooled pieces in an airtight container at room temperature for 3 to 5 days. In humid weather, refrigerate to prevent softening, then bring to room temperature before serving. Do not store while still warm.

How should Mysore Pak be served for the best texture?

Cut it into pieces while it is still slightly warm, before it sets fully. Serve at room temperature for the best melt-in-the-mouth texture. It pairs well with tea or coffee and does not need garnish.