How to make it
8 steps. Take it one step at a time.
Grease a square tray or deep tin
Grease a square tray or deep tin with a little ghee and set aside. Sieve the gram flour into a bowl to ensure there are no lumps.
Heat the ghee until it is completely melted and keep it hot
In a small pan, heat the ghee until it is completely melted and keep it hot on a very low flame.
Combine the sugar and water
In a heavy-bottomed kadai or large pan, combine the sugar and water. Boil on medium heat until the syrup reaches a 'one-string' consistency (when a drop between thumb and finger forms a single thread).
10 minReduce the heat to low and gradually add the gram flour
Reduce the heat to low and gradually add the gram flour to the sugar syrup, whisking or stirring constantly to avoid any lumps forming.
Add a ladle of the hot ghee
Add a ladle of the hot ghee to the flour mixture. It will sizzle and froth. Stir continuously until the ghee is completely absorbed.
Continue adding the hot ghee
Continue adding the hot ghee in batches, one ladle at a time, stirring until absorbed before adding the next batch. Repeat until all ghee is used and the mixture becomes porous and starts leaving the sides of the kadai.
10 minImmediately pour the frothed mixture
Immediately pour the frothed mixture into the greased tray. Do not press it down, as that will destroy the porous texture. Let it set for 5 minutes.
5 minCut the Mysore Pak
While still warm, cut the Mysore Pak into squares or rectangles with a sharp knife. Allow it to cool completely before removing the pieces.
15 min
A little kitchen wisdom
Using high-quality ghee is essential for the authentic aroma and taste. For a softer version, reduce the cooking time slightly after adding the final batch of ghee; for the traditional porous version, wait until the mixture looks like honeycomb.
