📝 About This Recipe
Originating from the royal kitchens of the Mysore Palace, this iconic South Indian delicacy is the pinnacle of confectionery craftsmanship. It is a rich, porous, and buttery fudge made from roasted gram flour and an abundance of pure desi ghee. Known for its unique honeycombed texture and a flavor that balances nutty toasted notes with intense sweetness, it is a celebratory staple that truly defines Indian indulgence.
🥗 Ingredients
The Flour Base
- 1 cup Besan (Gram Flour) (Fine quality, sifted twice to ensure no lumps)
- 1/8 teaspoon Turmeric Powder (Optional, for a vibrant golden hue)
The Fat (The Soul of the Dish)
- 2 cups Desi Ghee (Clarified Butter) (Pure, high quality, melted and kept hot)
- 2 tablespoons Neutral Oil (Mixed with ghee to help maintain the porous structure)
The Syrup
- 2 cups Granulated Sugar (Adjust slightly for preference, but 2 cups is traditional)
- 1/2 cup Water (Just enough to submerge the sugar)
Aromatics
- 1/2 teaspoon Cardamom Powder (Freshly ground for maximum fragrance)
👨🍳 Instructions
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1
Grease a deep square tin or a high-walled steel plate with a generous amount of ghee. This is crucial as the mixture sets very quickly once ready.
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2
In a heavy-bottomed pan, dry roast the sifted besan on low heat for 3-5 minutes until the raw smell disappears and a nutty aroma wafts through. Do not let it brown.
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3
Sift the roasted besan again into a bowl to ensure a completely smooth texture. Mix in 1/4 cup of melted ghee into the flour to form a smooth, lump-free paste.
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4
In a separate small saucepan, heat the remaining ghee and oil mixture. Keep this on the lowest flame; it must be hot when added to the sugar syrup later.
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5
In a large, heavy-bottomed kadai or non-stick pan, combine the sugar and water. Heat over medium flame, stirring until the sugar dissolves.
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6
Boil the sugar syrup until it reaches 'one-string consistency' (when a drop cooled between your thumb and forefinger forms a single, non-breaking thread).
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7
Lower the heat and gradually add the besan-ghee paste into the syrup, whisking continuously to prevent any lumps from forming.
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8
Once the mixture is smooth, begin adding the hot ghee one ladle at a time. The mixture will froth and sizzle as the hot fat hits the sugar-flour base.
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9
Stir constantly. Wait for the mixture to absorb the ghee before adding the next ladle. You will see the mixture becoming airy and porous.
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10
Add the cardamom powder and continue the process of adding hot ghee and stirring until the mixture starts to leave the sides of the pan and looks like a frothy, bubbling mass.
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11
The 'moment of truth' is when the mixture becomes very porous and the ghee starts to separate slightly at the edges. Immediately turn off the heat.
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12
Quickly pour the bubbling mixture into the greased tin. Do not press or smooth the top with a spatula; letting it settle naturally preserves the honeycomb holes.
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13
Allow it to rest for 5-10 minutes. While it is still warm but semi-set, use a sharp knife to mark deep rectangular or square pieces.
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14
Let it cool completely for at least an hour. Once cold, gently invert the tin or lift the pieces out. The center should be a darker golden brown than the exterior.
💡 Chef's Tips
Always use a heavy-bottomed pan to prevent the sugar from burning and to maintain even heat. The ghee must be very hot when added to the besan mixture; this 'thermal shock' is what creates the signature honeycomb texture. Do not over-cook once it leaves the sides, or it will become hard and brittle rather than crumbly. If you prefer 'Soft Mysore Pak' (the fudge-like version), use less ghee and do not wait for the frothy, porous stage before pouring into the tray. Sifting the besan twice is the secret to a professional, smooth mouthfeel.
🍽️ Serving Suggestions
Serve at room temperature as a decadent after-lunch treat. Pair with a hot cup of South Indian Filter Coffee to balance the intense sweetness. Include it as the centerpiece of a festive 'Thali' during Diwali or Dussehra. Serve slightly warm for a luxurious, melting texture that dissolves instantly on the tongue. Store in an airtight container for up to two weeks; it actually tastes better the next day!