📝 About This Recipe
Originating from the royal kitchens of the Mysore Palace, this iconic South Indian sweet is the crown jewel of Diwali celebrations. Made from a delicate emulsion of roasted gram flour, aromatic ghee, and sugar, it boasts a porous, honeycomb texture that dissolves instantly on the tongue. This version strikes the perfect balance between the traditional 'hard' Mysore Pak and the modern, silky-smooth 'Ghee Mysore Pak', offering a rich, buttery experience that defines the Festival of Lights.
🥗 Ingredients
The Base Flour
- 1 cup Besan (Gram Flour) (Fine quality, sieved twice to remove lumps)
- 1 pinch Turmeric Powder (Optional, for a vibrant golden hue)
The Fats
- 1.25 cups Desi Ghee (Clarified Butter) (Pure, high-quality ghee is essential for flavor)
- 1/4 cup Refined Vegetable Oil (Neutral flavor; helps maintain a soft texture)
The Syrup & Aromatics
- 2 cups Granulated Sugar (Adjust slightly for desired sweetness)
- 1/2 cup Water (For the sugar syrup)
- 1/2 teaspoon Cardamom Powder (Freshly ground for maximum aroma)
- 5-6 pieces Saffron Strands (Crushed lightly)
👨🍳 Instructions
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1
Begin by greasing a 7x7 inch square tin or a deep steel plate with a generous amount of ghee. Set this aside, as the final stages of cooking move very quickly.
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2
Sieve the besan twice into a large mixing bowl to ensure there are no lumps. This is crucial for a smooth, velvety texture.
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3
In a small saucepan, combine the 1.25 cups of ghee and 1/4 cup of oil. Heat on low flame until the mixture is hot but not smoking. Keep this warm on the lowest setting throughout the process.
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4
Take 1/4 cup of the warm ghee-oil mixture and add it to the sieved besan. Whisk thoroughly until it forms a smooth, flowing paste with no dry spots.
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5
In a heavy-bottomed kadai or non-stick pan, add the 2 cups of sugar and 1/2 cup of 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'. To check, take a drop of syrup between your thumb and forefinger; it should form a single, non-breaking thread when pulled apart.
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7
Lower the heat to minimum and slowly pour the besan-ghee paste into the sugar syrup, whisking continuously with your other hand to prevent any lumps from forming.
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8
Once the besan is well incorporated, start adding the remaining hot ghee-oil mixture one ladle at a time. The mixture will sizzle and froth as the hot fat hits the sugar-besan base.
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9
Stir constantly in one direction. Wait for the mixture to completely absorb the ghee before adding the next ladle. Continue this process for about 15-20 minutes.
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10
Halfway through, stir in the cardamom powder and crushed saffron for that signature festive aroma.
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11
Watch for the visual cues: the mixture will become porous, start to leave the sides of the pan, and develop a honeycomb-like frothy appearance. It will feel light and airy under your spatula.
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12
Once the mixture stops absorbing ghee and you see tiny bubbles of oil on the surface, immediately turn off the heat. Do not overcook or it will become hard and crumbly.
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13
Quickly pour the mixture into the greased tin. Do not press it down or smooth the top with a spoon; let it settle naturally to preserve the porous structure.
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14
Let it rest for 10-15 minutes. While still warm but semi-set, use a sharp greased knife to mark deep lines and cut into rectangles or squares.
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15
Allow it to cool completely for at least 1 hour before gently removing the pieces from the tin. Store in an airtight container.
💡 Chef's Tips
Always keep the ghee-oil mixture hot on a side burner; adding cold ghee will ruin the aeration of the besan. If you prefer the 'soft' version, stop cooking as soon as the mixture leaves the sides; for the 'porous' version, cook until it froths significantly. Use a heavy-bottomed cast iron or copper pan to ensure even heat distribution and prevent the sugar from burning. Never leave the pan unattended; Mysore Pak requires constant, vigorous stirring to achieve the right consistency. If the mixture turns dark brown, you have overcooked the sugar; aim for a bright golden-tan color.
🍽️ Serving Suggestions
Serve at room temperature as part of a traditional Diwali 'Thali' of sweets and savories. Pair with a hot cup of South Indian Filter Coffee to balance the intense sweetness. Serve alongside savory snacks like 'Omapodi' or 'Murukku' for the classic sweet-and-salty festival experience. Garnish with a few slivers of pistachios or almonds on top for an extra touch of royalty. Lightly warm a piece for 5 seconds in the microwave before serving to revive the buttery aroma.