Mysore Pak Recipe
Make Mysore Pak Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main batter
Sugar syrup
Aromatics & garnish
Method
Prepare ingredients
Sift flour
Sift 1 cup gram (besan) flour twice into a bowl to remove lumps and aerate. Keep nearby a small sieve for breaking any clumps later.
Crush the cardamom pods and set aside the seeds. Measure and melt the ghee until just liquid; keep warm so it doesn't solidify while cooking.
Make sugar syrup
In a heavy-bottomed pan, combine 1 cup granulated sugar and 1 tablespoon water. Stir gently over medium heat until the sugar dissolves completely.
Bring the syrup to a gentle boil without stirring. Let it bubble until it reaches a single-thread consistency: when you take a small drop between thumb and forefinger, it should form a single thread. This usually takes 6–8 minutes. Keep the syrup hot but on very low heat.
Make Mysore Pak
Reduce the heat to low. Immediately and carefully pour the hot sugar syrup into the sifted besan in a thin steady stream while whisking continuously to avoid lumps. The mixture will thicken.
Gradually add about half of the warm melted ghee (about 1/2 cup), continuing to stir vigorously. The mixture will become glossy and begin to leave the sides of the pan. Keep the heat low to prevent burning.
Add the remaining ghee little by little (the rest of the 1 cup), stirring constantly. As you incorporate more ghee, the batter will turn grainy and then start to froth and show small holes; you should be able to see the bottom of the pan while stirring. This stage indicates the Mysore Pak is almost ready. Total cooking after adding syrup usually takes 8–12 minutes.
Stir in the crushed cardamom seeds and mix briefly to distribute the flavor.
Grease a 7x7-inch (or similar) square tray or small baking pan with a little ghee. Pour the cooked mixture into the prepared tray, smoothing the top with a greased spatula. Scatter the sliced almonds on top and gently press them in.
Let the Mysore Pak sit at room temperature for 20–30 minutes until it firms up but is still warm. For clean cutting, allow to cool slightly more if needed.
Using a sharp knife greased with ghee, cut into squares or diamond shapes. Serve once fully cooled or slightly warm. Store in an airtight container at room temperature for up to 5 days.