Mysore Pak
An authentic dessert recipe from Karnataka, India
Cook Time
40 mins
Servings
4 servings
Difficulty
HardCategory
DessertIngredients
For 4 servings
200g Besan (chickpea flour, fine)
250ml Ghee
300g Sugar
100ml Water
3g Green cardamom powder
5 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Sift the besan to remove any lumps. Grease a flat tray or thali generously with ghee and set aside.
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Heat 100 ml of ghee in a heavy-bottomed pan over medium heat. Add the sifted besan and roast, stirring continuously, for 8–10 minutes until it turns light golden and releases a nutty aroma. Remove from heat and set aside.
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In a separate heavy-bottomed pan, combine sugar and water. Bring to a boil, stirring to dissolve the sugar. Cook the syrup to a one-string consistency (when a drop of syrup between your fingers forms a single thread when pulled apart).
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Reduce heat to medium-low. Add the roasted besan to the sugar syrup all at once and stir vigorously to combine without lumps.
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Begin adding the remaining ghee, a few tablespoons at a time, stirring continuously. The mixture will bubble and foam as the ghee is absorbed.
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Continue adding ghee and stirring. The mixture will gradually leave the sides of the pan and the ghee will start to separate slightly — this is the correct stage.
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Add cardamom powder and stir quickly.
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Immediately pour the mixture onto the greased tray. Do not spread with a spatula — tilt the tray gently to let it spread naturally to about 2 cm thickness.
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Allow to cool at room temperature for 20–25 minutes. Do not refrigerate — it should set at room temperature.
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Once set, cut into squares or diamond shapes with a sharp knife.
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Chef's Tips
Mysore Pak was created in the royal kitchens of the Mysore Palace and is one of Karnataka's most iconic sweets.
The ghee quantity may seem excessive but is essential — Mysore Pak should be rich, crumbly, and melt in the mouth; reducing ghee results in a dense, hard sweet.
The mixture must be poured onto the tray immediately when it reaches the right stage — it sets very quickly and cannot be spread once it begins to solidify.
Traditional Mysore Pak has a porous, crumbly texture; if yours is dense and hard, the sugar syrup was overcooked or the ghee was insufficient.
About This Dish
Mysore Pak is a traditional dessert dish from Karnataka, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Mysore Pak was created in the royal kitchens of the Mysore Palace and is one of Karnataka's most iconic sweets. - The ghee quantity may seem excessive but is essential — Mysore Pak should be rich, crumbly, and melt in the mouth; reducing ghee results in a dense, hard sweet. - The mixture must be poured onto the tray immediately when it reaches the right stage — it sets very quickly and cannot be spread once it begins to solidify. - Traditional Mysore Pak has a porous, crumbly texture; if yours is dense and hard, the sugar syrup was overcooked or the ghee was insufficient.
Category
Dessert
Cook Time
40 mins
Servings
4 servings
Difficulty
Hard