Mysore Pak Recipe - Authentic South Indian Sweet

Traditional Mysore Pak recipe - rich, melt-in-mouth sweet made with besan, ghee, and sugar. Perfect festival sweet from Karnataka-Tamil border region.

• 1 cup besan (gram flour)
• 1 cup sugar
• 1 cup ghee (plus extra for greasing)
• 1/4 cup water
• A pinch of cardamom powder

1. 1

   Sift besan to remove lumps. Keep aside.

2. 2

   Grease a plate or tray with ghee.

3. 3

   In a heavy-bottomed pan, add sugar and water. Make sugar syrup.

4. 4

   Cook until sugar syrup reaches one-string consistency (when you touch syrup between fingers, it forms one string).

5. 5

   Keep syrup warm on very low heat.

6. 6

   In another pan, heat 3/4 cup ghee until melted.

7. 7

   Add sifted besan to the hot ghee and roast on low heat, stirring continuously.

8. 8

   Roast for 10-12 minutes until besan turns aromatic and slightly darker.

9. 9

   Very slowly add the sugar syrup to roasted besan, stirring continuously.

10. 10

    Keep stirring vigorously. The mixture will bubble and froth.

11. 11

    Gradually add remaining ghee little by little while stirring.

12. 12

    Cook until mixture leaves sides of pan and ghee starts separating (about 8-10 minutes).

13. 13

    Add cardamom powder and mix.

14. 14

    Immediately pour into greased plate and spread evenly.

15. 15

    Let it cool for 5 minutes, then cut into squares or diamonds while still warm.

16. 16

    Once completely cool, pieces will firm up. Store in airtight container.

Per serving. Values are approximate.