Karnataka · Sweet
Mysore Pak
ಮೈಸೂರು ಪಾಕ್ · Soft Ghee Mysore Pak · Besan and Ghee Sweet
Mysore pak is a Karnataka sweet made by cooking gram flour with sugar syrup and ghee, then setting the mixture in a tray. This ghee-rich version has a soft, close texture rather than a dry, porous crumb. Roast the flour gently, cook over low heat, and cut it after setting.
- vegetarian
- gluten-free
Ingredients
- 120 g (approximately 1 cup)Gram flour / besan Organic MandyaFine flour, weighed before sifting.
- 200 g (approximately 1 cup)White granulated sugarPlain white sugar; not icing sugar.
- 225 g (approximately 1 cup melted)A2 ghee Organic MandyaAllocate 5 g for greasing, 110 g for the flour paste and 110 g for gradual addition while cooking.
- 90 ml (6 tbsp)WaterFor the sugar syrup.
Method
Grease the tin
Grease the base and sides of a 15 cm square metal tin with the allocated 5 g ghee before starting the syrup.
Sift the flour
Sift the besan into a dry, heavy-bottomed pan immediately before roasting.
Roast gently
Dry-roast the sifted besan over the lowest heat for 5 minutes, stirring constantly until fragrant without turning brown.
⏱ 5 minCool the flour
Cool the roasted flour in a wide bowl for 5 minutes, until barely warm.
⏱ 5 minMake the flour paste
Whisk 110 g melted, lukewarm ghee into the cooled flour for 1 minute, until the paste is smooth and lump-free.
⏱ 1 minDissolve the sugar
Stir the sugar and measured water in a separate heavy pan over medium-low heat for about 4 minutes, until the crystals dissolve completely.
⏱ 4 minConcentrate the syrup
Simmer the clear syrup over medium-low heat for about 3 minutes, until a drop cooled on a saucer feels sticky and draws a short, fragile thread between two fingers; test only after the drop has cooled.
⏱ 3 minIncorporate the paste
Whisk the besan and ghee paste into the syrup over the lowest heat for 1 minute, until completely smooth.
⏱ 1 minCook to a soft setting point
Stir the mixture continuously over low heat for about 7–9 minutes, incorporating the remaining 110 g warm melted ghee in four portions as each is absorbed, until the mixture gathers softly and leaves a brief trail across the pan.
⏱ 8 minTransfer to the tin
Pour the thick mixture into the prepared tin immediately when a small cooled dab forms a soft, non-sticky ball; the mixture should still flow rather than look dry or crumbly.
Allow it to set
Rest the tin on a heatproof rack at room temperature for about 30 minutes, until the slab is firm enough to cut but still slightly warm.
⏱ 30 minCut the pieces
Cut the set, slightly warm slab into sixteen equal squares with a lightly greased knife.
Shop the ingredients
Tips
- Use a 250 ml cup, 15 ml tbsp and 5 ml tsp; follow the gram weights when cup measures differ.
- The 70-minute total includes approximately 30 minutes of setting; complete cooling may take longer in a warm kitchen.
- Keep the final 110 g ghee warm and fluid in a jug standing in warm water while the syrup cooks.
- Judge the setting point by the mixture and the cooled dab as well as the clock; pan width and burner heat change the timing.
- Use a deep, heavy pan and a long-handled spatula because the hot syrup mixture can bubble as ghee is incorporated.
Serving
Serve a small piece at room temperature after a meal or as part of a festive sweet plate. Let refrigerated pieces lose their chill before serving for a softer texture.
Storage
Keep fully cooled pieces in a clean, airtight container for up to 5 days in a cool, dry room. Refrigerate in hot or humid weather and use within 2 weeks.
Variations
- Cardamom version: fold in 0.5 g (1/4 tsp) ground cardamom just before transferring the mixture to the tin.
- Smaller serving pieces: cut the same slab into 25 squares; recalculate nutrition for that yield.
Nutrition per serving
| Energy | 206 kcal |
|---|---|
| Protein | 1.7 g |
| Carbohydrates | 16.8 g |
| Fat | 14.6 g |
| Fibre | 0.8 g |
Approximate, calculated from all measured besan, sugar and ghee, including tin greasing, divided into sixteen equal pieces; actual values vary with ghee left on the pan and utensils.
Questions people ask
How is soft Mysore pak different from the porous version?
Soft Mysore pak has a close, tender texture and is taken off the heat while the mixture still flows. A drier, porous version is cooked to a different finish and may use a different fat balance. This recipe is designed for the softer style.
Why did my Mysore pak become hard?
Over-concentrated syrup or cooking the final mixture beyond its soft setting point can produce hard pieces. Keep the heat low and watch for a brief trail in the pan and a soft, non-sticky cooled dab. Transfer promptly instead of waiting for a dry mass.
Why is my Mysore pak greasy or refusing to set?
The mixture may be undercooked, or the ghee may not have been absorbed before the next portion was added. A warm slab also takes time to firm. Follow the weighed quantities, incorporate each addition thoroughly and judge a fully cooled sample before deciding it has failed.
Can I replace white sugar with jaggery in Mysore pak?
Jaggery changes the colour, flavour and syrup behaviour, so it is not a direct swap in this measured version. Its moisture content also varies between products. Use a separately developed jaggery recipe rather than keeping the same syrup timing and expecting the same soft texture.
Do I need a sugar thermometer to make Mysore pak?
A thermometer is optional for this recipe, which uses the appearance of the syrup and a cooled-drop test. Take a tiny drop onto a saucer and let it cool before touching it. Look for stickiness and a short, fragile thread, then follow the final mixture cues.
Photo: Charles Haynes · CC BY-SA 2.0
