Mysore Pak Kesari Bath Recipe

1. Prepare the ghee and pan

Have 1 cup melted ghee ready and keep the remaining ghee warm. Use a heavy-bottomed nonstick or stainless steel pan (8–9 inch) and lightly grease the base with a teaspoon of ghee to prevent sticking.

2. Roast besan lightly

Heat 1 tablespoon of the melted ghee in the pan on low–medium heat. Add the sifted besan (1 cup) and roast, stirring constantly with a spatula, for 3–4 minutes until it becomes aromatic and loses raw smell. Do not let it brown—keep the color pale. Remove from heat briefly if it heats too quickly.

3. Prepare sugar syrup

In a small heavy saucepan, combine 1 cup sugar and 1 cup water. Heat on medium, stirring until sugar dissolves. Bring to a gentle boil and simmer for 2–3 minutes until it reaches a single-thread consistency (when a drop between thumb and forefinger forms a single thread). Keep hot.

4. Combine besan with syrup

Return the roasted besan to the pan if removed. Place pan on low heat. Slowly and carefully pour the hot sugar syrup into the roasted besan in a steady thin stream, stirring continuously to avoid lumps. The mixture will loosen initially but will thicken as you stir. Keep the heat low so the mixture cooks evenly.

5. Add ghee gradually and cook to Mysore-pak stage

Once the besan-sugar mixture is well combined and slightly thickened (2–3 minutes after adding syrup), begin adding the remaining melted ghee in 2–3 tablespoonful increments while stirring constantly. The mixture will become glossy and start leaving the sides of the pan. Continue adding ghee and stirring for 6–8 minutes until the batter becomes a flowing mass that just holds shape and starts to set — not runny but not fully hard (this is the Mysore Pak stage). Reduce heat to very low to avoid scorching.

6. Bloom saffron and roast semolina

While the besan mixture is cooking, warm 1/4 cup milk and add the crushed saffron threads to bloom for 3–5 minutes. In a small pan, dry-roast 1/2 cup semolina on low heat for 2–3 minutes until fragrant; do not brown. Set both aside.

7. Incorporate semolina and saffron into the besan mixture

When the Mysore Pak mixture has reached the flowing-set stage and most ghee has been incorporated, quickly sprinkle the roasted semolina evenly over the surface and pour the saffron-milk (and optional orange color) immediately. Fold in briskly and evenly using a spatula so the semolina and saffron distribute through the batter. Work quickly — the mixture will set faster now.

8. Add cardamom and prepare nuts

Stir in 1/2 tsp cardamom powder into the batter to perfume the mixture. In a small skillet, heat 2 tbs ghee and fry the cashew halves until golden brown and raisins until puffed; remove and drain on paper towel.

9. Set and garnish

Transfer the hot batter immediately into the greased 8-inch pan and level it with a greased spatula. Place fried cashews and puffed raisins on top and gently press them in. Drizzle a teaspoon of extra ghee over the top for shine.

10. Cut and serve

Allow the Mysore Pak Kesari Bath to cool for 10–12 minutes so it firms slightly but is still warm. While warm (not hot), cut into squares or diamond shapes using a greased knife. Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for 2 days or refrigerated for up to 5 days; rewarm gently before serving.