Mysore Pak Sundae Recipe

Prepare pan

Grease an 8x8-inch (20x20 cm) shallow baking pan or tray with a thin film of ghee and set aside. Line with parchment if preferred for easy removal.

Toast besan

Sift the besan to remove lumps. In a heavy-bottomed skillet over low heat, dry-toast the besan for 3–5 minutes, stirring constantly, until aromatic and slightly darker—this removes raw flavor. Remove from heat and let it cool slightly; keep it warm but not hot.

Make sugar syrup

In a small saucepan, combine the granulated sugar and 1 tablespoon of water. Heat over medium, stirring until sugar dissolves. Bring to a gentle boil and let it cook until it reaches a one-string consistency (when a drop between forefinger and thumb forms a single thread) — about 4–6 minutes. Do not overcook to hard-ball. Keep the syrup hot on lowest heat.

Combine besan and ghee

Return the toasted besan to the heavy skillet on very low heat. Gradually add 3/4 cup of the ghee, stirring constantly to incorporate and form a smooth, pasty mixture with no lumps. Maintain low heat so the besan cooks through but does not brown too much.

Add sugar syrup

Carefully pour the hot sugar syrup into the besan-ghee mixture in a thin steady stream while stirring vigorously. The mixture will loosen and then thicken again. Continue stirring on low heat; add the remaining 1/4 cup ghee in tablespoons as needed to keep the mixture glossy and pourable. Stir until the mixture starts to leave the sides of the pan and you can see small holes forming when you stir (about 4–7 minutes).

Flavor and set

Stir in the crushed cardamom and saffron threads (if using). Immediately transfer the mixture into the prepared greased pan, spreading and pressing evenly with a spatula greased with ghee. Sprinkle slivered pistachios or almonds on top and press lightly. Let it cool for 20–30 minutes at room temperature to set (it should be firm but slightly yielding).

Cut into cubes

Once set but not completely cold, cut the Mysore Pak into small 1-inch cubes. You can cool completely for firmer pieces and store in an airtight container at room temperature for up to 3 days.

Slightly soften the vanilla ice cream at room temperature for 5–7 minutes until scoopable but not melted. If desired, stir in 1 teaspoon vanilla extract to intensify the flavor.

Scoop the softened ice cream into chilled serving bowls or sundae glasses, layering if you like. Plan for about 3–4 scoops per serving depending on bowl size.

Arrange 3–4 Mysore Pak cubes on top of each serving of vanilla ice cream. Drizzle about 1/2 tablespoon of warm jaggery syrup or honey over the cubes and ice cream to add shine and a toasty sweetness contrast.

Sprinkle the toasted sesame seeds and additional slivered pistachios for crunch and finish. If you like, add a pinch of ground cardamom on the ice cream for aromatics.

Serve immediately. If preparing in advance, keep the Mysore Pak at room temperature and the ice cream frozen; assemble at serving time to preserve texture contrasts.