✨ Mysore Pak — the royal sweet of Karnataka, is a melt-in-the-mouth delicacy made with just three humble ingredients: gram flour, ghee, and sugar. First created in the royal kitchens of the Mysore Palace for the Wodeyar kings, this golden treat has since become a festive favorite across South India. Its rich aroma of roasted besan, the glossy shine of pure ghee, and that irresistible crumbly-yet-soft texture make it a timeless indulgence enjoyed during festivals, weddings, and celebrations. ✨
✨ Ingredients
- Besan flour (gram flour) – 1 cup (250 ml measuring cup)
- Sugar – 2 cups
- Water – 1¼ cups
- Ghee – 2 to 2½ cups
👩🍳 Preparation Steps
1️⃣ Prepare the Besan Flour
- Sieve besan flour through a fine strainer to remove lumps for a smooth texture.
- Flour should be fine and flowing.
2️⃣ Lightly Roast the Besan
- Heat kadai on medium-low flame.
- Add sieved besan and roast for 1–2 minutes until slightly warm (do not change color).
- Remove and set aside.
3️⃣ Prepare Sugar Syrup
- In the same kadai, add sugar and water.
- Boil on medium high flame until it reaches one-string consistency (test by touching syrup between thumb and finger — it should form a string).
- Reduce to low flame once reached.
4️⃣ Heat the Ghee
- On a separate stove, heat ghee on low flame and keep melted and ready.
Making the Mysore Pak
5️⃣ Combine Besan with Sugar Syrup
- Slowly add roasted besan to sugar syrup on low flame.
- Stir continuously until smooth and flowing, removing any lumps at the bottom.
6️⃣ Add Ghee Gradually
- Add ghee in 2–3 ladlefuls at a time, stirring continuously.
- Wait for the mixture to absorb ghee before adding more.
- This takes about 8–10 minutes on medium-low flame.
7️⃣ Recognize the Final Stage
- Mixture will thicken, start to leave the sides of the pan, and begin spluttering.
- Switch off stove immediately.
8️⃣ Setting the Mysore Pak
- Pour hot mixture onto a greased plate.
- Level quickly with ladle.
- Sprinkle some sugar on top.
- Let rest for 5 minutes.
9️⃣ Cutting
- Cut while warm using a butter knife (not sharp).
- Wait 10–15 minutes after cutting before removing pieces.
- Avoid cutting too early or too late for best results.
✅ Important Tips
- Practice on a normal day before special occasions.
- Having a helper is crucial — one stirs, the other adds ghee.
- Patience is key — don’t rush ghee addition.
- Continuous stirring prevents curdling.
- Avoid adding ghee too quickly or leaving mixture unattended.
- Sieve besan properly to avoid lumps.
- Cut at the right time for perfect texture.
✔️ Testing Doneness
- Mixture leaves sides of pan and does not stick to ladle.
- Ghee visible inside broken pieces.
- Final texture melts in your mouth.
🛍️ Storage
- Store in airtight container at room temperature.
- Best consumed within 3–4 days.
- High ghee content keeps it fresh.
💬 Personal Note
Making Mysore Pak with your partner can be a wonderful bonding experience — teamwork makes this royal sweet even more special!
👶 For Beginners
Start with smaller quantity (½ cup besan) to practice before making larger batches for celebrations.
Video Tutorial
Comments
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