📝 About This Recipe
Hailing from the royal kitchens of the Mysore Palace in Karnataka, this legendary sweet is a masterclass in the transformative power of simple ingredients. It is a decadent, melt-in-your-mouth fudge crafted from nutty roasted gram flour, aromatic clarified butter, and caramelized sugar. Whether you prefer it soft and 'mysore' smooth or porous and traditional, this recipe delivers a rich, buttery experience that defines Indian festive indulgence.
🥗 Ingredients
The Flour Base
- 1 cup Besan (Gram Flour) (fine quality, sieved twice to ensure no lumps)
- 1/8 teaspoon Turmeric Powder (for a vibrant golden hue)
The Fat (The Soul of the Dish)
- 1.25 cups Ghee (Clarified Butter) (pure, high-quality, melted and kept hot)
- 1/4 cup Neutral Oil (refined sunflower or vegetable oil to keep the texture soft)
The Syrup
- 2 cups Granulated Sugar (white refined sugar works best)
- 1/2 cup Water (room temperature)
Aromatics and Finishing
- 1/2 teaspoon Green Cardamom Powder (freshly ground for maximum fragrance)
- 1 pinch Saffron Strands (optional, crushed into the ghee)
👨🍳 Instructions
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1
Begin by greasing a 7-inch square tin or a deep steel plate with a generous amount of ghee. Set this aside as you will need to move very quickly once the mixture is ready.
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2
In a heavy-bottomed pan, lightly roast the sieved besan on low heat for 2-3 minutes until the raw smell disappears, but ensure it does not change color. Sieve it again into a mixing bowl.
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3
In a small saucepan, combine the ghee and oil. Heat them together until the mixture is hot but not smoking. Keep this on the lowest flame nearby; it must stay hot throughout the process.
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4
Take 1/4 cup of the hot ghee-oil mixture and whisk it into the roasted besan to form a smooth, lump-free paste. This 'roux' method prevents lumps later.
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5
In a large, heavy-bottomed kadai or wok, combine the sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves.
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6
Cook the sugar syrup until it reaches 'one-string consistency' (Ek Taar). To check, cool a drop between your thumb and forefinger; it should form a single, non-breaking thread when pulled apart.
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7
Lower the heat and slowly pour the besan-ghee paste into the sugar syrup, whisking constantly with the other hand to ensure a seamless integration.
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8
Now comes the rhythmic part: Add a ladleful of the hot ghee-oil mixture into the besan-sugar mass. It will sizzle and froth vigorously—this is exactly what you want.
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9
Stir continuously until the ghee is completely absorbed. Repeat this process, adding one ladle of hot ghee at a time only after the previous one has been absorbed.
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10
Add the cardamom powder and saffron. Continue the 'add ghee and stir' cycle for about 15-20 minutes. You will notice the mixture becoming porous and honeycombed.
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11
Once the mixture starts leaving the sides of the pan and looks like a frothy, aerated mass with tiny bubbles, and you have about 2 tablespoons of ghee left, it is ready.
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12
Quickly pour the bubbling mixture into the prepared greased tin. Do not press it down with a spatula; let it settle naturally to maintain the porous texture.
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13
Allow it to cool for 10-15 minutes. While still warm, use a sharp knife greased with ghee to slice into rectangles or diamonds.
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14
Let it cool completely for another hour before removing the pieces from the tin. The center will remain slightly darker and softer than the edges.
💡 Chef's Tips
Always keep the ghee-oil mixture hot on a side burner; cold ghee will collapse the aeration of the Mysore Pak. Sieving the besan twice is non-negotiable for that signature silk-smooth mouthfeel. If you want the 'hard' porous version, use only ghee and cook for 2 minutes longer until the color turns slightly darker gold. Use a heavy-bottomed cast iron or non-stick kadai to prevent the sugar from scorching at the bottom. Do not over-flatten the top once poured into the tray, or you will lose the beautiful honeycomb structure inside.
🍽️ Serving Suggestions
Serve at room temperature alongside a hot cup of South Indian Filter Coffee for the ultimate afternoon treat. Pair with savory snacks like Murukku or Karaboondi to balance the intense sweetness. Present them in gold-lined cupcake liners for a sophisticated festive gift box. Warm a piece for 5 seconds in the microwave to revive the 'fresh-from-the-pot' buttery aroma. Enjoy as a grand finale to a traditional South Indian Thali meal.