Mysore pak is a classic sweet from Karnataka, made with gram flour, ghee, and sugar. This version has a rich, tender texture and a toasted, nutty aroma. Have everything ready before you start, as the mixture needs constant stirring toward the end.
Ingredients
- 1 cup gram flour (besan), sifted
- 1 1/2 cups granulated sugar
- 1 cup ghee, plus extra for greasing
- 1/2 cup neutral oil
- 1/2 cup water
Steps
- Grease an 8-inch square pan with ghee and set it nearby.
- Dry-roast the sifted gram flour in a heavy pan over low heat for 5 to 7 minutes, stirring constantly, until fragrant. Do not let it brown. Transfer to a bowl.
- Warm the ghee and oil together in a small saucepan over low heat. Keep the mixture hot but not smoking.
- In the heavy pan, combine the sugar and water. Heat until the sugar dissolves, then simmer until the syrup reaches one-thread consistency: a small drop, cooled until safe to touch, should form a single thin thread when stretched between your thumb and forefinger. Never touch hot syrup directly.
- Reduce the heat to low. Add the roasted gram flour in small portions, whisking continuously until smooth.
- Add the hot ghee and oil mixture a ladle at a time, stirring continuously and allowing each addition to blend in before adding more. The mixture will bubble and foam, so add carefully.
- Continue stirring over low to medium-low heat until the mixture thickens, becomes airy and porous, and starts leaving the sides of the pan. Remove from the heat as soon as these signs appear; cooking longer will make it hard and crumbly.
- Immediately pour into the greased pan and gently level the top without pressing it down firmly. Let it set for 10 to 15 minutes, then cut into 16 pieces while still warm. Cool completely before removing from the pan.
Notes
- Use fine gram flour and sift it before roasting to prevent lumps.
- Judge doneness by the texture and the mixture pulling away from the pan; cooking time varies with the pan and heat.
- Allow about 1 hour for cooling in addition to the preparation and cooking time.
- Store in an airtight container at room temperature for up to 1 week.