Mysore Pak

✨ 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. ✨

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 ✨ Ingredients

• Besan flour (gram flour) – 1 cup (250 ml measuring cup)
• Sugar – 2 cups
• Water – 1¼ cups
• Ghee – 2 to 2½ cups

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 👩‍🍳 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.

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 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.

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 ✅ 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.

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 ✔️ Testing Doneness

• Mixture leaves sides of pan and does not stick to ladle.
• Ghee visible inside broken pieces.
• Final texture melts in your mouth.

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 🛍️ Storage

• Store in airtight container at room temperature.
• Best consumed within 3–4 days.
• High ghee content keeps it fresh.

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 💬 Personal Note

Making Mysore Pak with your partner can be a wonderful bonding experience — teamwork makes this royal sweet even more special!

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 👶 For Beginners

Start with smaller quantity (½ cup besan) to practice before making larger batches for celebrations.

 Video Tutorial