Mysore Pak

Method

1. 1

   About Mysore Pak: Mysore Pak is a famous sweet from Mysore, Karnataka made with just three ingredients — besan (chickpea flour), ghee and sugar. The magic is in the technique. The traditional version is soft and fudgy, the modern version is harder and more crumbly.

2. 2

   Prepare your equipment: Grease a square or rectangular tray generously with ghee. Keep it ready. This recipe moves quickly and you must pour the mixture into the tray immediately when it is ready — have everything set up before you start cooking.

3. 3

   Roast the besan: Heat 3 tbsp ghee in a heavy pan. Add 1 cup besan (chickpea flour) and roast on low-medium heat, stirring continuously, for 8-10 minutes until the flour turns golden and smells nutty. It should look like peanut butter coloured paste. Remove from heat and keep aside.

4. 4

   Make the sugar syrup: In a wide heavy-bottomed pan combine 1.5 cups sugar and half cup water. Heat on medium heat, stirring until sugar dissolves. Then stop stirring and let it boil. Cook until the syrup reaches one-string consistency — when you take a drop between your thumb and forefinger and pull apart, a single string should form. This is a critical stage — under or overcooked syrup ruins the texture.

5. 5

   Add ghee: Have 1 cup of ghee heated and ready. Add the roasted besan to the sugar syrup. Stir vigorously to combine.

6. 6

   Add ghee gradually: Now add the hot ghee gradually — about 3-4 tbsp at a time — stirring continuously and vigorously. The mixture will foam, bubble and absorb the ghee. Continue adding ghee and stirring. The mixture goes through stages — first it becomes loose and saucy, then starts to leave the sides of the pan.

7. 7

   Watch for the right stage: Keep stirring on medium heat. After all the ghee is added the mixture will start coming together, leaving the sides of the pan cleanly and becoming slightly porous with tiny holes. This stage comes suddenly — watch carefully.

8. 8

   Pour immediately: The moment the mixture starts leaving the pan sides and looks slightly porous pour immediately into the greased tray. Spread quickly and evenly with a spatula. You have only about 30 seconds before it sets.

9. 9

   Cut while warm: After 5 minutes when the surface is set but the mysore pak is still warm cut into squares or diamond shapes with a sharp knife. If you wait until fully cool it will be very hard to cut without crumbling.

10. 10

    Cool completely: Let it cool completely in the tray before removing the pieces. The mysore pak will be golden, slightly porous and will melt in your mouth. Store in an airtight container for up to 2 weeks.