📝 About This Recipe
Originating from the royal kitchens of the Mysore Palace in Karnataka, Mysore Pak is the quintessential Indian fudge made from roasted gram flour, clarified butter, and sugar. This legendary sweet is celebrated for its porous, melt-in-the-mouth texture and the rich, nutty aroma of toasted chickpeas. It is a true masterclass in sugar syrup consistency and temperature control, resulting in a golden-hued delicacy that is both crumbly and buttery.
🥗 Ingredients
The Flour Base
- 1 cup Besan (Gram Flour/Chickpea Flour) (Fine variety, sieved twice for aeration)
- 1 pinch Turmeric Powder (Optional, for a vibrant golden hue)
The Fat (The Soul of the Dish)
- 1.5 cups Desi Ghee (Clarified Butter) (Pure, high-quality, melted and kept warm)
- 1/4 cup Refined Vegetable Oil (Neutral flavor; helps in achieving the porous texture)
The Syrup
- 2 cups Granulated Sugar (White refined sugar works best)
- 1/2 cup Water (Just enough to submerge the sugar)
Flavoring & Finishing
- 1/2 teaspoon Green Cardamom Powder (Freshly ground for maximum aroma)
- 5-6 pieces Saffron Strands (Crushed lightly)
👨🍳 Instructions
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1
Begin by greasing a deep square tin or a high-sided steel plate with a generous amount of ghee. Set this aside as you will need to pour the mixture quickly once it reaches the right stage.
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2
Sieve the besan (gram flour) twice into a large bowl to ensure there are no lumps. This step is critical for a smooth, professional-grade texture.
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3
In a small saucepan, combine the ghee and vegetable oil. Heat them over low flame. You must keep this fat mixture warm (not smoking) throughout the entire cooking process.
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4
In a heavy-bottomed kadai or wok, add the sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves completely.
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5
Cook the sugar syrup until it reaches 'one-string consistency' (Ek Taar). To test, take a drop between your thumb and forefinger; it should form a single, non-breaking thread when pulled apart.
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6
Lower the heat to the minimum and start adding the sieved besan gradually, whisking constantly to ensure no lumps are formed. A balloon whisk is very helpful here.
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7
Once the flour is well incorporated into the syrup, add the cardamom powder and saffron. The mixture will look like a thick, smooth paste.
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8
Now comes the 'Mysore Pak dance': add one ladle of the hot ghee-oil mixture into the flour paste. The mixture will froth and sizzle—this is exactly what creates the porous holes.
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9
Stir continuously until the ghee is completely absorbed by the flour. Repeat this process, adding one ladle of hot ghee at a time, waiting for it to be absorbed before adding more.
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10
As you continue, the mixture will start to change color to a deeper gold and will begin to leave the sides of the pan, looking like a honeycomb.
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11
When the mixture starts looking very porous and frothy, and you see small bubbles appearing throughout, it means the moisture has evaporated and the 'pak' is ready.
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12
Immediately pour the bubbling mixture into the greased tin. Do not press it down or smooth the top with a spoon, or you will collapse the beautiful air pockets.
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13
Let it rest for 5-10 minutes. While it is still warm but semi-set, use a sharp greased knife to mark lines and cut into rectangular pieces.
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14
Allow it to cool completely for at least an hour before gently removing the pieces from the tin. The center should be slightly darker than the edges.
💡 Chef's Tips
Sieving the besan is non-negotiable; even tiny lumps will ruin the mouthfeel. Always keep the ghee warm on a side burner; cold ghee will stop the frothing process and result in a dense fudge. Don't over-stir once you pour it into the tray; the 'holes' are created by the trapped steam and air. If the mixture turns dark brown too quickly, your heat is too high—keep it at medium-low for a controlled cook. Use a heavy-bottomed pan like cast iron or heavy stainless steel to prevent the sugar from burning.
🍽️ Serving Suggestions
Serve at room temperature as a grand finale to a traditional South Indian Thali. Pairs beautifully with a hot cup of South Indian Filter Coffee. Store in an airtight container; it stays fresh for up to 2 weeks at room temperature. For a festive touch, garnish with slivered pistachios or almonds while the fudge is still slightly tacky.